When I saw these little squash in Whole Foods (yeah I know, but they weren’t even expensive!), I couldn’t help but be seduced by their cute, Halloweenish charm. So, I got work inventing this really yummy dish: it’s 100% vegetables, but it’s so exciting and different, that any vegetarian or vegan will love you foerver if you serve them this. Baby squash are stuffed with beautifully soft lentils and caramelised leek, and drizzled with a rosemary tomato sauce. These guys are also astonishingly quick to make- I wanted mash on the side but they were ready too quickly for me to make any!
Ready in 35 minutes
FOR THE BABY PUMPKIN CUTIES
- 2 baby squash
- 100g green lentils
- Half a leek
- 1 heaped tablespoon of lentils
- 1 tbsp. flour
- A splash of any non dairy milk
FOR THE SAUCE
- 200 ml passatta
- 1/2 tsp. rosemary
- A pinch of chilli flakes or powder
- Pre-heat the oven to gas mark 6. Gouge out the tops of your squash (some Halloween-appropriate language for you there), and scoop out the seeds. Drizzle with a splash of oil and roast for 30 minutes until tender enough for your knife to slide right through (will the gore never end??).
- In the meantime, place your lentils in salted boiling water and let them tick away for 20 minutes.
- Finely slice your leeks and fry in a splash of oil until soft and golden (about 5-10 minutes). When the lentils are done, drain them and add to the leeks, along with your raisins.
- Season the stuffing with salt and pepper, and stir in the flour. Add your milk, just to make the mixture slightly saucier.
- When your squash are cooked, pile in your lentils and set aside for a second.
- Quickly make your sauce by heating the passatta and adding the chilli and rosemary.
- Now you’re ready! Pour the sauce over the squash, and either devour the little fellas, or serve to your most gourmet and health-conscious trick-or-treaters.