Mmmm, look at that cheesy, stuffed goodness. Salty, but with no added salt. Sweet but not too sweet. Filling, but not sickening. My sister called it a bad boy, but with only a small spattering of calcium rich mozzarella, this is in no way bad for you. In a continuation of how to cook a butternut squash, I give you butternut squash-stuffed. I would advise not to make this just for one person, this could serve 4 MASSIVE portions each (me and my sis had a quarter each, guilt-free) , but could easily serve 6. The only drawback, was the time it took. But believe it, never has a wait been so worth it.
-1 butternut squash, cut in half lengthways and deseeded.
-4 tbsp oil
-2 carrots, peeled and grated.
-1 tin of lentils, drained and rinsed.
-2 tbsp of balsamic vinegar
-1.5 tbsp of tomato purée.
-3 tsp basil, or a handful of the fresh stuffed finely chopped.
-mozzarella, however much you like. About 1 200g ball is PLENTY.
-some cherry tomatoes
-Preheat oven to gas mark 8/230-240 c. and place butternut squash halves face down a roasting dish, but before, cover the exposed flesh with 2 tbsp olive oil, and then once turned over in the dish drizzle the rest of the oil on the skin. Prod the skin with a fork, I feel this lets the butternut squash cook better all the way through. This will need to cook for about 1-1/2 hours.
-Whilst it’s roasting, mix all the ingredients except the cheese and anchovies in a bowl.
-The butternut squash is ready when the skin has brown, and when you poke a fork through the skin, it feels soft.
-Now, being careful, turn the halves upside and scoop out the flesh and mix with your lentil-carrot mixture. Once the mixture is well combined, divide back out evenly between the emptied out butternut squash halves.
-Lower oven to gas mark 6-7/210-220 c., and place these in the oven for 10 minutes. Take out again top with the anchovies and chopped mozzarella. Drizzle a little bit of olive oil on top, and cook for about 20 minutes, or until the mozzarella has browned.