Vegetarian

Not suitable for freezingGreat for batch cookingRecommended for a 5.5 litre slow cooker

Slow cooker Vegetarian Butternut squash Lentils Midweek meals Family meals Cheddar Autumn recipes

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Vegetarian

Tags: Slow cooker, Vegetarian, Butternut squash, Lentils, Midweek meals, Family meals, Cheddar, Autumn recipes

Slow Cooker Apple, Sage and Lentil-Stuffed Butternut Squash

Name: Slow Cooker Apple, Sage and Lentil-Stuffed Butternut Squash
Prep time: 25 min
Cook time: 300 min
Total time: 325 min
Yield: 4 servings
Ingredients: 2 medium butternut squashes, about 1.8 kg total butternut squash; 1 tablespoon rapeseed oil; 1 large brown onion, finely chopped; 2 eating apples, peeled, cored and diced apples; 2 teaspoons dried sage; 1 x 400 g tin, drained and rinsed green lentils; 75 g fresh breadcrumbs; 150 ml vegetable stock; 120 g, grated mature cheddar; 1 tablespoon chopped fresh parsley; ¼ teaspoon ground black pepper

This slow cooker stuffed butternut squash is filled with puy-style green lentils, sweet apple, softened onion, sage and cheddar. It makes a comforting vegetarian family dinner with very little hands-on cooking.

Prep: 25 min
Cook: 5 hrs
Total: 5 hr 25 min
Servings: 4

Slow Cooker Apple, Sage and Lentil-Stuffed Butternut Squash recipe photograph

Equipment

Slow-cooker size: 5.5 litre

5.5-litre slow cooker
Frying pan
Sharp knife
Spoon
Cheese grater

Ingredients

2 medium butternut squashes, about 1.8 kg total butternut squash
1 tablespoon rapeseed oil
1 large brown onion, finely chopped
2 eating apples, peeled, cored and diced apples
2 teaspoons dried sage
1 x 400 g tin, drained and rinsed green lentils
75 g fresh breadcrumbs
150 ml vegetable stock
120 g, grated mature cheddar
1 tablespoon chopped fresh parsley
¼ teaspoon ground black pepper

Substitutions

Green lentils → Tinned brown lentils or chickpeas (Drain and rinse well before adding.)
Fresh breadcrumbs → 50 g porridge oats (The texture will be slightly more rustic.)
Mature cheddar → Red Leicester or vegetarian hard cheese (Check the label if a vegetarian cheese is required.)
Fresh parsley → 1 teaspoon dried parsley

Instructions

Cut each butternut squash in half lengthways and scoop out the seeds and fibrous centre. Score the flesh lightly in a criss-cross pattern, taking care not to cut through the skin.
Heat the oil in a frying pan over a medium heat. Add the onion and cook for 5–6 minutes until softened. Stir in the diced apple and sage, then cook for 2 minutes more.
Take the pan off the heat and mix in the drained lentils, breadcrumbs, vegetable stock, parsley, black pepper and 75 g of the grated cheddar.
Arrange the four squash halves cut-side-up in a 5.5-litre slow cooker. Divide the lentil and apple mixture between the cavities, pressing it down gently. Pour any leftover filling around the squash rather than over the edges.
Cover with the lid and cook on low for 5 hours, or until the squash is tender when pierced with a knife and the filling is hot throughout.
Scatter over the remaining cheddar, replace the lid and cook for a further 15–20 minutes until melted. Serve hot, spooning any soft filling from around the squash over each portion.

Storage and leftovers

Freezer friendly: Not suitable for freezing

Suitable for batch cooking

Cool leftovers promptly and refrigerate them in a covered container within two hours. Keep for up to 3 days. The cooked filling can also be refrigerated separately for up to 3 days.

Reheat portions in the microwave or in a covered ovenproof dish until piping hot throughout. Add a splash of water if the filling looks dry.

Scoop leftover squash and filling into a pan, add extra vegetable stock and blend or mash roughly to make a thick lentil and squash soup.

Allergen information

Contains milk and wheat if using standard breadcrumbs. Use gluten-free breadcrumbs and check the vegetable stock label for a gluten-free version if needed. Use vegetarian cheddar if required.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Instructions

Cut each butternut squash in half lengthways and scoop out the seeds and fibrous centre. Score the flesh lightly in a criss-cross pattern, taking care not to cut through the skin.

Heat the oil in a frying pan over a medium heat. Add the onion and cook for 5–6 minutes until softened. Stir in the diced apple and sage, then cook for 2 minutes more.

Take the pan off the heat and mix in the drained lentils, breadcrumbs, vegetable stock, parsley, black pepper and 75 g of the grated cheddar.

Arrange the four squash halves cut-side-up in a 5.5-litre slow cooker. Divide the lentil and apple mixture between the cavities, pressing it down gently. Pour any leftover filling around the squash rather than over the edges.

Cover with the lid and cook on low for 5 hours, or until the squash is tender when pierced with a knife and the filling is hot throughout.

Scatter over the remaining cheddar, replace the lid and cook for a further 15–20 minutes until melted. Serve hot, spooning any soft filling from around the squash over each portion.

Swaps and substitutions

Green lentils → Tinned brown lentils or chickpeas

Drain and rinse well before adding.

Fresh breadcrumbs → 50 g porridge oats

The texture will be slightly more rustic.

Mature cheddar → Red Leicester or vegetarian hard cheese

Check the label if a vegetarian cheese is required.

Fresh parsley → 1 teaspoon dried parsley

Storage and leftovers

Freezer friendly

Not suitable for freezing

Batch cooking

Suitable for batch cooking

Storage

Cool leftovers promptly and refrigerate them in a covered container within two hours. Keep for up to 3 days. The cooked filling can also be refrigerated separately for up to 3 days.

Reheating

Reheat portions in the microwave or in a covered ovenproof dish until piping hot throughout. Add a splash of water if the filling looks dry.

Leftover ideas

Scoop leftover squash and filling into a pan, add extra vegetable stock and blend or mash roughly to make a thick lentil and squash soup.

Ingredients

Recipe serves 4

Adjust servings

Cooking time may not change in direct proportion to serving size.

2 medium butternut squashes, about 1.8 kg total butternut squash

1 tablespoon rapeseed oil

1 large brown onion, finely chopped

2 eating apples, peeled, cored and diced apples

2 teaspoons dried sage

1 x 400 g tin, drained and rinsed green lentils

75 g fresh breadcrumbs

150 ml vegetable stock

120 g, grated mature cheddar

1 tablespoon chopped fresh parsley

¼ teaspoon ground black pepper

Slow Cooker Apple, Sage and Lentil-Stuffed Butternut Squash

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

Slow Cooker Apple, Sage and Lentil-Stuffed Butternut Squash

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

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