This is a seasonal recipe for fall, when fresh squash are abundant. The mild, slightly sweet flavor of Carnival squash pairs well with the delicate mix of lentils and walnuts. Feel free to substitute alternative squash varieties.

Carnival Squash with Lentils Recipe

Serves four as a side dish or two as a light meal

Ingredients

2 carnival squash

1 Tbsp of olive oil and 1 Tsp of olive oil (separated)

1/4 cup of lentils

2 cups of hot water

1 clove of garlic, minced

1" piece of fresh ginger, peeled and minced

1 Tbsp of chopped walnuts

1/2 Tsp dried (or fresh, chopped) parsley for garnish

Method

First make the lentil filling

Heat 1 Tbsp of olive oil in a small saucepan and fry the garlic, walnuts and ginger until the garlic is tender and and light brown

Add the lentils and water

Bring to the boil, then simmer the lentil mix for about 30 minutes or until the lentils are tender.

Drain any excess water and briefly mash the lentils with a fork so they are slightly broken up and blended

Prepare the squash

Prick each squash about nine times with a fork

Microwave the squash for ten minutes

Cut the squash in half horizontally and scoop out seeds and pith which can be discarded

Place the squash halves in an oven proof dish

Spread a few drops of olive oil on the dish to prevent the squash sticking

Spoon some lentil mix into the cavity of each squash

Top with a few drops of olive oil

Bake in the oven for about 20 minutes

Sprinkle the parsley over the top and serve immediately