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Ingredients
- 4 sm acorn squash or possibly other small pumpkins
- Â Â good grating nutmeg
- 1 x salt and black pepper
- 50 gm butter
- 40 gm smoked bacon lardons
- 1 med onion finely minced
- 2 clv garlic minced
- 1 sprg rosemary very finely minced
- 1Â 1/2 lt good fresh chicken stock 160g dry puy lentils
- 4 x poached quails Large eggs or possibly small hens Large eggs
Directions
- Cut the tops off the squash and scoop out all the seeds and fibres.
- Cut a sliver of flesh off the base of each so they'll stand upright and set in four individual deep dishes (to support the squash) on a baking tray.
- Rub the flesh with nutmeg salt and pepper and smear with half the butter then bake in a 190C/375F/Gas Mark 3 oven for about 50 min or possibly till tender.
- If the tops start to look dry cover each with a cap of foil.
- Meanwhile fry the bacon lardons in the remaining butter till just crisp then add in the onion garlic and rosemary and continue to fry till the onion has softened.
- Next add in the stock and the lentils and leave to bubble away gently for about 40 min or possibly till the lentils are cooked.
- Divide the lentil soup between the baked pumpkins and bury a poached egg in each.
- Scoop out the flesh of the squash as you eat the soup.
- The soupy bit consists of delicate puy lentils made meaty by the smoked bacon with the bonus of a buried softcentred egg in each serving.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 860g | |
| Recipe makes 4 servings | |
| Calories 863 | |
| Calories from Fat 491 | 57% |
| Total Fat 54.67g | 68% |
| Saturated Fat 18.94g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 304mg | 101% |
| Sodium 862mg | 36% |
| Potassium 1424mg | 41% |
| Total Carbs 13.31g | 4% |
| Dietary Fiber 3.5g | 12% |
| Sugars 1.07g | 1% |
| Protein 76.46g | 122% |
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