- 1 butternut squash
- 250 g mushrooms
- 200 g fresh baby spinach
- 1 red onion
- 2 rolls pastry
- 250ml cream
- 2 tbsp butter
- 1 egg yolk
- 2 tbsp almond shavings
- 100 g dried apricots
- 400g lentils (can)
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- pepper and salt
(this is for 4 people)
Peel the butternut squash and slice in half lengthwise. Clean out the seeds etc. Cook for 5 minutes in lightly salted water. Drain and let cool.
Rinse the lentils in cold water. Drain.
Cut the mushrooms in slices and the red onion in rings. Cut the apricots into thick slices. Preheat the oven to 200c
Roll out the pastry. Place half the pumpkin on the pastry with the hole side up. Scrap out a few extra spoonfuls of pulp along the entire length. Fill the cavity with the lentils. Add salt and pepper.
Fold the pastry over and close. Place on a baking paper on a sheet with the hole side up. Poke some holes in the pastry and whisk the egg yolk with a little water. Paint onto the pastry and bake in the oven for 20 minutes.
Make the mushroom sauce: melt the butter and cook the mushrooms for 4 to 5 minutes, Add salt and pepper and then add the cream. Cook for an additional minute.
Make the spinach salad: Stir together the red onion the apricot pieces and the almonds with the spinach. Add the oil and vinegar and salt and pepper to taste.
