Chicken or Pheasant Stuffed Squash

Method

1. Preheat the oven to 180°C
2. First, carefully cut a flat base to your squash, just enough so it sits level, Then cut off the top and save the ‘lid’. Scoop out all of the seeds, and a little bit of flesh to make room for the filling.
3. Oil the squash inside and out, season well with salt and pepper, then roast in the oven with the lids on for 45 minutes.
4. Meanwhile, heat a large pan, and fry the chorizo. As it begins to weep oil, add the onions, rosemary and garlic, and sweat gently. Once soft, add the lentils, coating them thoroughly, then add the stock, and simmer for 30 minutes, until the lentils are soft. The mixture should be of a saucy consistency, not too runny that it pours off a spoon still, but not too thick that it won’t run off at all. Cook for a little more time to reduce or add a splash of water as necessary. Remove the rosemary stalks. Mix in the meat.
5. Remove the squash from the oven (don’t worry if they are not completely soft as there will be a little more cooking time). Stuff with the lentil and meat mixture, and return to the oven for 15 minutes.
6. Serve with a garnish of dill or chives.