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1
Start by making the stuffing for your squash.
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2
Bring a medium-sized pot to medium-high heat.
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3
Add in the butter, and let that melt.
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4
Toss in your lentils, rice and barley and give this a good stir.
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Cook, and continue to stir for a few minutes until rice starts to turn translucent.
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6
Next add the carrots and onion.
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7
Season with salt and pepper, then toss in the red chard.
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8
Stir, then add in your chicken stock.
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Give another good stir, then put the lid on and simmer for 30 minutes.
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10
After 30 minutes, remove from the heat, and partially open the lid to prevent it from over cooking.
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11
Preheat your oven to 425 F.
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12
Once you have sliced your squash, take a knife and make score marks down the length of the flesh, about 1/2 inch down (dont cut all the way through to the skin).
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13
Rub the skin with the canola oil, and place the squash onto a baking sheet, skin side up.
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14
Roast in the oven for 45 minutes.
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15
During this time, heat another large skillet on medium-high heat.
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16
Add the Boerewors sausage to the preheated skillet and cook until the sausage is fully cooked and browned.
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17
Make sure you crumble it along the way.
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18
Add the lentil mixture into the sausage, give a good toss and stir.
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When the squash are done cooking, remove the pan from the oven and let them cool until you can handle the squash, about 10 minutes.
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20
Keep the oven on.
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21
Carefully turn the squash over, and use a spoon to remove the cooked squash from the skin, leaving the shell intact.
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22
Add the squash flesh into the lentil and sausage mixture, mixing well, then add this back into the cavity of the squash.
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23
Place the stuffed squash back into the baking dish and into the preheated 425 F oven and cook for another 15 minutes, or until the sausage mixture gets nice and crunchy.
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24
Plate and serve.
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25
The result is nothing but a truly comforting fall recipe.
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26
The lentils are not over-cooked so there is still a bite to them, and when paired with the chard and carrots, you know you are in good hands.
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27
It reminds you of a warm bite of mashed potatoes, but then you get this great texture and spice of the Boerewors sausage that just brings everything together.
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28
Lets just say my wife fell in love with this one.
