Stuffed butternut squash is the perfect choice if you are looking for a hearty, comforting, and delicious fall dish. This recipe transforms roasted butternut squash's naturally sweet and earthy flavors by filling it with rich, savory stuffing.
0 Preheat oven to 375F
1 With a very sharp knife, slice the butternut squash in half lengthwise. With a spoon, scoop the seeds out of the squash. Place on a cookie sheet covered with parchment paper, cut side face down on the paper and bake for 45 minutes.
2 Place the lentils in a saucepan with cold water and bring to a boil. Boil for about 20 minutes. Drain them and season them with salt.
3 In a skillet or pan, add olive oil, and over medium heat, cook the shallots until they become translucent. Add the lentils and blend well. Add your parsley and remove from the heat.
4 Once your butternut squash is baked, add some of the flesh to the lentil mixture. Season with salt and pepper the open butternut squash.
5 Stuff your butternut with the lentil filling. Place the goat cheese cut into pieces over it. Season with pepper
6 Place your butternut halves into an ovenproof serving dish and bake at 375F for about 15 minutes.
