Step 1

Cut the butternut in half lengthwise and remove the seeds. Hollow out the butternut all the way to 1 cm from the edge with a melon scoop or a coffee spoon, you need some arm muscles for this. Prick the meat all over with a skewer and place together with the hollowed-out part on an oven tray lined with baking paper, season with salt and pepper, sprinkle with olive oil and place in an oven at 200°C for 20 minutes.

Step 2

Meanwhile, put the lentils in a bowl and mix in the grated garlic, mascarpone, finely chopped shallot, spinach and chives and crumble 1 goat cheese over it. Season with salt and pepper. Mix in the roasted pumpkin filling from the oven. Mix it all together well and fill the butternut with it.

Step 3

Crumble the other goat cheese on top and put in an oven at 200°C for 25 minutes. Serve immediately.

Step 4

Enjoy your dinner!