Butternut squash lovers, you will love this roasted butternut squash that is stuffed with black lentils, quinoa, and sautéed chard, top off with a yogurt sauce and pomegranate seeds.
Preheat the oven to 400 degrees F.
Wash and cut the squash lengthwise and place it on a baking sheet. Brush the squash with 1 tablespoon of olive oil and salt and pepper to taste. Bake the squash for about 45 minutes or until very tender. Will vary due to squash size.
While you are roasting the squash, add ½ cup black lentils (wash them first) and 1 ½ cups vegetable broth to a sauce pot. Bring to a boil over a high heat and then reduce to a low simmer. Cook covered for 20 minutes until tender. Drain off any excess liquid and set aside.
Store leftover dried lentils in an airtight container in the cupboard or in a cool dry place for up to 1 year.
Remove the butternut squash from the oven, scoop out the seeds if you haven’t yet. Now scoop out a well in each squash, removing about ¼ cup of the squash. This helps keep the stuffing in place and as to not waste food, we will make a sauce from it. You can place the squash halves back in the oven to stop them from cooling down during this.
Blend together the ¼ cup butternut squash, 2 tablespoons Greek yogurt, and 1 ½ teaspoons lemon juice. Salt and pepper to taste.
Lemons are best kept in the fridge, where they will last about a month. They will only keep for about a week at room temperature. To get the most juice out of a lemon, microwave a whole one for about 10 to 20 seconds.
Add the remaining 1 tablespoon of olive oil to a saute pan and warm over a medium heat. Add the 3 cups of chard and saute until just wilted. Add the cooked lentils and 1 cup of cooked quinoa. Mix to combine. Use more oil if needed and salt and pepper to taste.
Uncooked quinoa will keep in an airtight container in a cool dry place for up to 1 year. Cooked quinoa will keep for up to 5 days in the fridge. You can also freeze quinoa for up to a month.
Place the lentil stuffing on top of the roasted butternut squash halves. Drizzle the yogurt sauce over the top and finish off with pomegranate arils.