Butternut squash stuffed with hulled millet & lentils

• 🕒 Practical information

🥕 Ingredients

• 100 g hulled millet
• 100 g lentils
• 1 butternut squash
• A few dried figs
• Parsley
• Feta cheese
• A little olive oil
• A few walnuts
• Salt & pepper

👨🍳 Preparation steps

1. Cut the squash in half and scoop out the seeds. Score the inside in a crisscross pattern, brush with olive oil, and bake on a rack in an oven preheated to 200°C for 45 minutes.
2. Meanwhile, cook the millet and lentils separately. Once cooked, drain and set aside.
3. Cut the figs and feta into small cubes, and chop the parsley.
4. Once the squash is cooked and very tender, scoop out the inside, leaving some flesh on the edges and a little at the bottom.
5. Mix the scooped-out flesh with the millet, lentils, and figs. Place this mixture into the hollowed-out squash halves.
6. Add the parsley, a few walnuts if desired, and season with salt and pepper.