Chimichurri roasted butternut squash with grains and feta
INGREDIENTS:
2 x Butternut squash, exterior washed, dried, & cut into halves, lengthwise with seeds & pulpy insides scooped out
1 tbsp chimichurri mild
Salt & pepper, to taste
Filling:
2 Tbsp olive oil
1/2 cup cooked green lentils
1/2 cup bulgar wheat
1/2 cup cooked brown rice
1 tbsp chimichurri mild
2 cups chopped kale
2 tbsp pomegranate seeds
1 tbsp pumpkin seeds
40g feta cheese
INSTRUCTIONS:
Preheat oven (or air fryer) to 350F/180C/Gas mark 4 & line a baking tray with parchment paper.
Drizzle insides of squash with oil, chimichurri mild & season with salt & pepper.
Place on baking sheet & roast for 25 minutes or 15 mins in air fryer.
While squash is roasting, heat oil in a large skillet over medium-heat, add cooked green lentils, bulgar wheat, brown rice and chimichurri mild and pan fry for around 3 minutes.
Remove from heat & stir in pomegranate and pumpkins seeds.
Remove squash from oven. Fill with grain mix and then sprinkle over the feta cheese.
CHIMILOVE