YOU WILL NEED
2 small butternut squash, about
4 tbsp olive oil
Sea salt and black pepper
150g puy lentils
2 onions, halved and thinly sliced
2 garlic cloves, finely chopped
2 tsp cumin seeds
2 tsp ground cumin
1 tsp ground cinnamon
½ tsp sweet paprika
Pinch of cayenne pepper
90g feta cheese, crumbled
30g pine nuts
2 tbsp chopped mint
1 tbsp chopped flatleaf parsley
juice of 1 lemon
Pomegranate seeds to garnish
Heat the oven to 200°C/Gas Mark 6. Wash the butternut squash and carefully cut in half lengthways. Using a spoon, scoop out the seeds and fibrous centre and discard.
Put the squash halves on a baking tray, cut-side up, drizzle with 1 tablespoon of olive oil, season and roast in the oven for about 35 minutes or until the flesh is tender. Remove and leave to cool slightly.
While the squash is cooking, simmer the lentils for about 30 minutes, until al dente, and drain.
When the squash is cool enough to handle, scoop out some flesh, leaving a border of one cm, then roughly chop the flesh and put it in a bowl. Heat three tablespoons of olive oil in a large frying pan, add the onions and garlic and cook until they begin to caramelise (about 15 minutes). Add the spices and cook for two more minutes.
Add the lentils, squash flesh and 200ml hot water and simmer for eight minutes, until most of the water has been absorbed. Remove from the heat and stir through the feta cheese, pine nuts, herbs and lemon juice.
Season to taste with salt and pepper. Spoon the mixture equally between squash halves and cook in the oven for 10-15 minutes. Serve garnished with pomegranate seeds.