This scrumptious supper is the ultimate weekend dinner: fun to prepare, surprisingly filling and easy to make extra for tomorrow’s lunch.
I made a couple of tweaks to the recipe:
- Natural yogurt instead of almond yogurt
- Tinned lentils instead of packet lentils
- A little extra dollop of yogurt to serve
If you want to follow Jenna’s recipe exactly, just make those switches and ditch the extra dollop of yogurt!
The Ingredient List
- Butternut squash: 2
- Tinned lentils: 600g (that’s 1½ tins!)
- Natural yogurt: 6 tablespoons
- Spinach: A handful
- Seasoning: Chilli flakes, salt and pepper
Pop the oven on to 200°C.
Grab your most trustworthy knife and slice the squashes in half. I had to grab a housemate to slice mine, they were particularly stubborn!
Scoop out the seeds.
Drizzle with olive oil.
And they’re ready for the oven!
Roast for 50 minutes.
If a knife doesn’t effortlessly sink into them when you take them out, pop them back in until soft!
In the meantime, prepare your tinned lentils according to the instructions. Mine just needed warming on the hob for a few minutes!
Take the squash out and get scooping!
Add all the butternut goodness to your cooked lentils.
Add 2 tablespoons of yogurt, 1 handful of spinach and a sprinkling of chilli flakes to your lentils and squash mix.
Mix it all up, then scoop into your butternut boats!
Bake for 10 minutes.
Top with yogurt, chilli, salt and pepper, and serve!
Keep the yogurt nearby for extra dollops if you’re feeling particularly indulgent…