Stuffed Butternut with Lentils, Yogurt & Pomegranate

Stuffed Butternut with Lentils, Yogurt & Pomegranate
Created By: Chef Sylvia Fountaine, Feasting At Home
Use: Caviar Black Lentils, Madeline French Green Lentils
Yields: 2 servings

Stuffed Butternut with Lentils, Yogurt & Pomegranate
Recipe and photo courtesy of Chef Sylvia Fountaine, Feasting At Home
Cook time: 35 minutes
Total time: 35 minutes

1 small butternut squash

2 tablespoons olive oil

¼ of an onion- ½ cup diced

2 cloves garlic- rough chopped

¼ cup golden raisins - or use regular, or dried currants or apricots

1 ½ cups cooked little lentils (not split)

½ teaspoon salt

1 teaspoon cumin

½ teaspoon cinnamon

¼ teaspoon pepper

¼ cup water

¼- ½ cup chopped cilantro or Italian Parsley ( or ¼ cup mint)

⅛ cup Plain Yogurt

¼ cup Pomegranate seeds

Preheat oven to 425 F

Cut butternut down the middle lengthwise. Place open side down on lightly greased parchment-lined sheet pan. Roast 30 minutes, or until easily pierced with a fork, through the skin.

In a skillet, heat oil over medium heat.

Add onion and garlic and sauté until tender fragrant and golden, about 5 minutes.

Add raisins, lentils, salt, spices and water and simmer until most of the liquid evaporates and flavors meld. Stir in herbs saving a few for the garnish.

When butternut is done, flip over and scoop out the seeds. With a fork, break up the tender flesh. Drizzle the squash with a little olive oil ( or butter) and sprinkle with salt and pepper, mixing this all into the squash, seasoning the flesh

Top the squash with the lentil filling, a dollop of plain yogurt, and some fresh pomegranate seeds. Scatter with fresh herbs.

Notes: In the photos, the filling is placed in the "hole" of the butternut, and while this looks pretty in the photo, Chef Sylvia feels the squash needs to be broken up and "seasoned" for the best flavor.

For more delicious recipes from Chef Sylvia Fountaine, please visit Feasting at Home