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Squash stuffed with lentils, pheasant and black pudding
Serves 4 Starters and mains
Ingredients
- 2 small squashes, such as delicata, acorn, gem or butternut
- 1tbsp extra virgin olive oil knob butter
- 1 onion, sliced
- 4 garlic cloves, peeled and grated
- 2 sprigs rosemary
- 75g red lentils
- 400ml pheasant, chicken or vegetable stock
- 200g leftover roast pheasant or chicken, torn into small shards and pieces
- 100g good-quality black pudding, cut into bite-size pieces
- chives or fennel tops, to finish (optional)
Method
Heat the oven to 180C/350F/ Gas 4. Depending on the size and shape of the squashes, you can either halve them or slice off their tops – they turn out well either way. Scoop out and discard the seeds and soft fibres that surround the seeds.
Place the prepared squashes on a roasting tray, cut-sides up, trickle with the olive oil and then season. Cover the tray loosely with kitchen foil and place in the oven for 45 minutes or until the squash flesh is tender.
Meanwhile, set a medium-sized, heavy-based pan over a medium heat. Add the butter and, when it’s bubbling, add the onion, garlic and rosemary. Season the onion and stir as it begins to soften in the pan. After 4-5 minutes, add the red lentils and the stock. Stir well and bring up to a simmer. Cook for 25-30 minutes until the lentils are tender, then add the leftover pheasant or chicken and the black pudding. Season the mixture really well, stir, then spoon it into the squashes, and scatter with the chopped herbs, if using. Return the tray to the oven for 15 minutes to heat everything through before serving.
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