Harlequin squash mash with Puy lentils

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Harlequin F1 squash

As we have the usual summer glut of squashes I wanted to try a squash mash with a difference to accompany the very rich carnitas that we were having, ideally making something similar to a pease pudding.

This was really simple to make and is delicious hot or cold.

The harlequin squash is an ideal size for 2 people and its dense flesh does not turn watery when cooked.

Ingredients

• 1 harlequin squash, stem removed, washed and unpeeled
• 1 cup puy lentils, rinsed in cold water - no need to pre-soak
• 1 teaspoon vegetable bullion
• 2 tablespoons olive oil or butter
• Freshly ground black pepper

Method

1. Halve the squash, scoop out and discard the seeds
2. Cut the squash into 6 pieces cutting from the top, down - as you would segment an orange.
3. Place in a pan and cover in boiling water.
4. Boil, covered for about 12 minutes or until soft.
5. Remove the squash when cooked and allow to cool. Reserve the cooking water
6. Cover the lentils with 3 cups of the reserved cooking water, bring to the boil, stir in 1 teaspoon of bullion and simmer for 35 minutes - adding extra water if it begins to dry out.
7. Meanwhile, scoop the squash flesh from the skin and add to a bowl, season with pepper, add the butter or oil and mash with a fork
8. Drain the lentils and mix in with the squash.

Serving suggestions

Serve hot or cold