Harlequin squash mash with Puy lentils (V)
Revision as of 16:42, 20 January 2013 by Chef
A great way to deal with usual summer glut of squashes.
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.
See your street as it was 11 years ago! ...
- 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
- 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 oil and mash with a fork
- Drain the lentils and mix in with the squash.
Serve hot or cold