Squash stuffed with lentils, pheasant & black pudding

Squash stuffed with lentils, pheasant & black pudding

Autumn

This recipe takes these little autumn squashes places they may have only dreamed of when they were sitting quietly growing in the vegetable patch. The red lentil stuffing is so good it’s almost a dish in its own right. I start by sweating sweet onions, fragrant rosemary and lots of garlic in butter and olive oil, before adding the lentils, along with a good stock, it’s all about building up layers of flavour. I’ve used pheasant and black pudding because I love them both, but there’s no reason why you couldn’t use some leftover chicken and good sausage instead, or even rabbit and smoked bacon. If you wanted to make it vegetarian, then finish the lentils with lots of fresh herbs, wilted kale, leeks, and goat’s cheese. You can use a variety of different squashes here – I’ve suggested a few that work well below.

Serves 4

Ingredients

  • 2 small squashes, such as delicata, acorn, gem or butternut
  • 1 tablespoon extra-virgin olive oil
  • knob of butter
  • 1 onion, sliced
  • 4 garlic cloves, peeled and grated
  • 2 rosemary sprigs
  • 75g (2½oz) red lentils
  • 400ml (14fl oz) pheasant, chicken or vegetable stock
  • 200g (7oz) leftover roast pheasant or chicken, torn into small shards and pieces
  • 100g (3½oz) good-quality black pudding, cut into bite-size pieces
  • chives or fennel tops, to finish (optional)
  • salt and freshly ground black pepper

Method

Heat the oven to 180°C/350°F/gas mark 4.

Depending on the size and shape of the squashes, you can either halve them or slice off their tops. I’ve done both here and they turn out really 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 with salt and pepper. 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 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 them as they begin 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 with salt and pepper, 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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