If I don’t have butternut squash once a week I feel like I’m missing out on life. I like this recipe because it makes me feel festive. It’s pretty and nourishing and it looks as if I put a lot of effort to make it. However, it’s pretty simple to cook. I can put the pumpkin in the oven, then do my homework for an hour, before I prepare the rest of the ingredients and assemble it.
One butternut squash, halved
1 cup quinoa (or more, depending on the size of the butternut squash)
1 cup lentils
3 cloves garlic
salt, pepper, extra virgin olive oil, herbs, spices
Brush the butternut squash halves with coconut oil and bake for one hour at 300F/150C, checking every 15 minutes or so. Boil the quinoa for about 10 minutes with a pinch of salt until they look like they have sprouted. Boil the lentils separately with the cubed carrot for about 15 minutes with a pinch of salt, then add the peeled and cubed tomato, cut garlic, pepper, spices. Cook for another 5 minutes, then add the herbs. Drain and blend with the quinoa. After the butternut squash is soft, scoop out the meat. The squash meat, what did you think? So scoop out the squash meat so that there’s enough space to put the quinoa and lentils. Then fill it up with the yummy stuff and top with olive oil. Then send it to your boyfriend’s parents and you’ll have a proposal in no time. Oh wait…nevermind, I’ve tried that too many times, didn’t work. Just eat it by yourself avec une bouteille de vin rouge and get very drunk so you don’t wake up for ashtanga the next morning. And with the rest of the squash meat, make a pie. If you’re still able, that is.