Mains · Finnish

Kurpitsapaisti (Roasted butternut squash)

Name: Kurpitsapaisti (Roasted butternut squash)
Cook time: 75 min
Total time: 75 min
Yield: 8 servings
Cuisine: Finnish
Ingredients: 1 butternut squash 1 kg; 1 onion 100 g; 3 garlic cloves; 1 tub brown button mushrooms 200 g · fresh; 1 bag Organic baby spinach 65 g; 2 tbsp extra virgin olive oil; 0.5 pots of fresh sage; 1 tbsp lemon juice; 1 tsp cinnamon; 1 tsp salt; 1 can red lentils in brine 380 g/230 g; 1 tub chavre spread 150 g; 3 slices white bread

Succulent roasted butternut squash is an impressive vegetarian dish. The delicious lentil filling and glowing orange roasted squash are perfect for autumn celebrations! This recipe has the Heart Symbol (Sydänmerkki) for nutritional balance.

Smarrig Kitchen1y

Machine-translated, original language: Suomi.

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Cut the squash in half lengthwise. Remove the seeds. Place onto a baking sheet lined with parchment paper.
2
Bake in a 200 °C oven for about 45 minutes, or until the squash has softened.
3
Chop the peeled onion and garlic cloves. Clean the mushrooms and cut them into quarters. Finely chop the sage.
4
Scoop some of the flesh out of the squash to make room for the filling. However, leave walls that are at least two centimeters thick on all sides.
5
Heat the oil in a pan and sauté the onions, button mushrooms, baby spinach, and the scooped-out squash flesh for about 10 minutes. Season with sage, lemon juice, cinnamon, and salt. Add the drained lentils and chavre spread, and mix until smooth.
6
Dice the bread slices. Add the bread cubes to the filling and mix.
7
Spoon the filling into both halves. Press the squash halves together. Tie with kitchen twine if necessary.
8
Bake in a 200 °C oven for 15–20 minutes, or until the squash is heated through. Slice the squash to serve.