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Lentil Stuffed Butternut Squash with Halloumi

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Lentil stuffed butternut squash with halloumi is a simple recipe, healthy, gluten-free, and very satisfying.
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 4-6 servings 1x
  • Category: Savory
  • Diet: Vegetarian

Lentil stuffed butternut squash with halloumi is a simple recipe, healthy, gluten-free, and very satisfying. Just perfect when it gets chilly outside and you need a comforting dinner to warm you up.

Ingredients

  • 1 medium butternut squash
  • 1 handful sage leaves
  • Salt and freshly ground pepper
  • Extra virgin olive oil
  • 3 small shallots, minced
  • ½ teaspoon cumin
  • 1 cup (200g) Puys lentils or black beluga lentils, rinsed and drained
  • ½ cup (120 ml) balsamic vinegar or red wine (optional)*
  • 3 cups (70 cl) water
  • 1 bunch fresh thyme
  • 1 bay leaf
  • ½ cup (75g) hazelnuts, chopped
  • 1 x 5.3 ounces block (150g) halloumi, sliced

Instructions

  1. Preheat the oven to 415°F (210°C), and line a large baking sheet with parchment paper.
  2. Cut the butternut squash in half lengthwise, scoop out the seeds, then arrange the halves on a baking tray, cut sides up. Score the flesh in a cross pattern, then generously drizzle olive oil. Sprinkle lightly with salt and pepper. Add the sage leaves, then turn cut face down onto the prepared sheet and bake for about 45-55 minutes, until the squash is fork tender. Remove from the oven and let cool. Reduce the oven temperature to 375°F (190°C).
  3. While the squash is roasting, heat one Tablespoon olive oil in a heavy pot over medium heat. Once hot, add the shallots and gently stir-fry until translucent. Add cumin, lentils, and stir. Pour the balsamic vinegar or red wine if using*, and cook until alcohol evaporates. Cover with 3 cups cold water. Add bay leaf, thyme, and bring to a boil. Reduce the heat to low, cover and simmer for about 30 minutes, until lentils are cooked through but not mushy. Season with salt and pepper, taste and adjust seasoning. Remove bay leaf and the bunch of thyme.
  4. In a small skillet placed over high heat, add the hazelnuts without fat and toast them, shaking the pan constantly to prevent from burning. This should take about 1 minute. Set aside.
  5. Wipe the skillet to reuse it. Heat one Tablespoon olive oil over medium heat, then gently fry the halloumi slices, until golden brown on each side.
  6. Once the squash is cool enough to handle, scoop out some of the flesh, leaving a large border around the sides and the bottom. Reserve the flesh for another use (or mix it in with the rest of the lentil filling if desired). Stuff the lentil filling into the squash halves, sprinkle hazelnuts on top and place the halloumi slices. Return the squash to the oven and bake at 375°F (190°C) until hot, about 5-10 additional minutes. For an additional boost of flavors, drizzle your butternut squash with tahini sauce when serving. Enjoy!

Notes

* The use of either balsamic vinegar or red wine is recommended as it enhances the flavors of your lentil stew. But if for any reason you don’t want to use alcohol in the recipe (although it will be evaporated and safe to eat) or balsamic vinegar because it’s too sweet, you can skip them in the recipe.

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