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Butternut Bells – Squash Stuffed with Lentil, Nuts and Apricots

A sumptuous golden centrepiece.

  • Serves 4-6

  • Preparation 15 mins

  • Cooking 1 hr 20 mins

Butternut Bells – Squash Stuffed with Lentil, Nuts and Apricots
  • Vegan


For the buttenut
  • 1 red onion, finely chopped
  • 1 tbsp olive oil
  • 4 cloves garlic, crushed
  • 100g walnuts, roughly chopped
  • 3 tomatoes, roughly chopped
  • 15g raisins
  • 20g dried apricots, roughly chopped
  • 300g cooked Puy lentils, drained and rinsed
  • 100g pine nuts
  • 2 tbsp lemon juice
  • ½ tsp smoked paparika
  • ½ tsp vegan stock powder mixed with 100ml boiling water
  • 1 tsp sage, roughly chopped
  • A pinch salt and pepper
For the garnish
  • 1 raw beetroot, peeled and cut into very small cubes (approximately 2mm)
  • 1 tbsp fresh parsley, roughly chopped
  • 1 tbsp fresh sage, roughly chopped
  • Pinch of smoked paprika


  1. Preheat oven to 180°C/gas mark 4.
  2. Individually wrap the butternut squash in foil and bake them in the oven for around 50 minutes (depending on the size) or until soft. Set aside and allow to cool down.
  3. While the butternut squash are cooling, start to make the filling. Gently fry the onion in the oil for 5 minutes, then add all the other ingredients for the filling and simmer for 15 minutes. Season to taste. Once finished, set aside.
  4. Once the squash are cool, cut them in half and scoop out the seeds along with a little of the flesh.
  5. Add the filling mixture to the squash and bake for a further 10 minutes.
  6. To serve: garnish with beetroot, herbs and paprika.

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