Serves 2
75 min
Stuffed Butternut Squash with Boerewors
Recipe GLPR241ca567f262d6
Roasted butternut squash halves filled with a hearty, fiber-rich mixture of lentils, barley, and basmati rice combined with seasoned Boerewors sausage, sautéed vegetables, and tender red chard. A satisfying one-dish meal celebrating South African flavors.
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Ingredients
1 cup lentils
1/2 cup barley
1/2 cup basmati rice
1 tablespoon unsalted butter
1 whole carrot, diced
1/2 whole white onion, diced
1 teaspoon salt
1/2 teaspoon cracked black pepper
2 cups red chard, trimmed and chopped
2 cups chicken stock
3 links Boerewors sausage, casing removed
1 butternut squash, halved lengthwise
2 tablespoons canola oil
Directions
Preheat your oven to 400°F. Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut surfaces with 1 tablespoon of canola oil, season lightly with salt and pepper, and place cut-side down on a baking sheet. Roast for 35-40 minutes until the flesh is tender.
While the squash roasts, heat the butter and remaining 1 tablespoon of canola oil in a large skillet over medium heat. Add the diced carrot and onion, cooking for 5 minutes until softened.
Remove the casings from the Boerewors sausage and crumble the meat directly into the skillet with the vegetables. Cook, stirring frequently, for 5-7 minutes until the sausage is no longer pink, breaking it into small pieces as it cooks. Ensure the internal temperature reaches 165°F.
Add the lentils, barley, and basmati rice to the skillet, stirring to combine with the meat and vegetables.
Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15-18 minutes until the lentils and grains are tender and most of the liquid is absorbed.
Stir in the chopped red chard and cook uncovered for 2-3 minutes until the chard is wilted. Season the filling with salt and pepper to taste.
Remove the roasted squash halves from the oven and carefully flip them cut-side up. Divide the filling evenly between the two squash halves, mounding it gently into the cavity of each.
Return the filled squash to the oven and bake for an additional 5-8 minutes to warm through. Serve immediately while hot.
