Lentil Stuffed Butternut Squash

Instructions

1. 1

   Preheat the oven to 425 degrees Fahrenheit. 

2. 2

   Slice the butternut squash in half lengthwise and scoop out the seeds. 

3. 3

   Drizzle with Everyday EVOO and sprinkle with a pinch of salt and pepper.

4. 4

   Place onto a baking sheet cut side up and roast for about 45-60 minutes or until the squash is fork tender. Let the squash cool for about 15 minutes before handling. 

5. 5

   Meanwhile, heat a skillet over medium heat. Once hot add the olive oil and onion. Saute for about 5 minutes, then add the garlic and Greektown spice blend and saute for another minute. 

6. 6

   Add the tomato paste and saute for another minute, then stir in the balsamic vinegar.

7. 7

   Add the lentils, and 1 ½ cups of the vegetable broth. Stir to combine. 

8. 8

   Once the mixture begins to simmer, reduce the heat to medium-low and place the lid over the top. Let cook for about 30 minutes, stirring occasionally so the lentils don’t stick to the bottom of the pan. If the mixture needs more liquid, add in the other ½ cup of vegetable broth. Remove from the heat when the lentils are tender.

9. 9

   After the squash has cooled for 15 minutes, carefully scoop out some of the flesh to create a well in the center of each half.

10. 10

    Add the scooped out squash into the lentil mixture and stir to combine. Taste and add more salt and pepper if desired.

11. 11

    Scoop the lentil mixture into each half of the squash until full. Drizzle with Garlic Olive Oil and sprinkle with parsley to serve.