Rachel Khoo's Provençal Stuffed Squash

Rachel Khoo shares her roasted squash and delicious puy lentil filling recipe.

Provençal stuffed squash

Preparation time 30 minutes
Cooking time 45 minutes

Ingredients

2 small squashes (I used harlequin and gem squash)
200g lentils
1 tbsp tapenade
4 anchovies
1 shallot, finely chopped
1 clove of garlic
2-3 tbsps capers
2-3 tbsp olive oil
handful of chives, finely chopped
salt

Method

Preheat the oven 200c.

Cut the squash in half, deseed and place on a baking tray. Drizzle with a little olive oil and sprinkle with salt. Roast until tender (30 - 45 minutes – it will depend on size of squash).

Meanwhile make the filling. Cook the lentils as specified on the packet and drain when cooked. Fry the shallot, garlic and anchovies gently until they soften. Add the drained lentils and mix together with tapenade and capers. Taste for seasoning.

Remove the squash from the oven and fill with lentils. Sprinkle with chives and drizzle with a little olive oil to serve.

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Видео Rachel Khoo's Provençal Stuffed Squash канала Rachel Khoo