Harlequin squash mash with Puy lentils
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.
So you don't miss an item, click each ingredient as you add to show it as struck out.
- 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
- Halve the squash, scoop out and discard the seeds
- Cut the squash into 6 pieces cutting from the top, down - as you would segment an orange.
- Place in a pan and cover in boiling water.
- Boil, covered for about 12 minutes or until soft.
- Remove the squash when cooked and allow to cool. Reserve the cooking water
- 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.
- 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
- Drain the lentils and mix in with the squash.
Serve hot or cold