The human inhabitants of Baboon HQ didn't think that baboons with sharp knives carving out the middles of pumpkins would be good for the new carpet, or the baboons for that matter, so we decided to cook a halloween dinner.
To be precise Edward, my brother who used to live and work in the shop thought it was time that he did some family activities, so he took charge of the cooking and made:
Butternut squash bake
The first thing Edward did was to get the ingredients together to make sure he had everything he needed. Edward is a very organised baboon, I think that is because he had a job.
1 medium butternut squash
6 medium mushrooms
1 large red chilli
50gms puy lentils (if you are not keen on lentils it is still nice without them but they do add something, I think Edward called it nutritional value, but I think its flavour and texture).
2 bay leaves (optional)
Sunflower oil for roasting and sautéing
Black pepper for seasoning
Salt for seasoning (if required)
Cheese for topping (medium cheddar works well)
Crisps (potato chips for our US friends) for topping (Walkers Thai Sweet Chilli Sensations work well. I think Walkers are Lays in the US any flavour will be good).
Casserole dish for roastingCovered pan for sautéing (wok with lid works well)
Saucepan for lentils
Pre-heat fan oven to 200oc (220 if it is not a fan over)
Peel and de-seed the squash, and cut into 2cm cubes. Mind your fingers when you are doind this.
De-seed the chilli and finely chop (don't wipe your eyes while you are doing this), and combine in the casserole dish with the squash and 2 tablespoons of sunflower oil.
Mix together and place in oven for 20 minutes, basting after 10 minutes.
Whilst roasting the squash, put the lentils, water and bay leaves into a small saucepan and bring to the boil. Turn down the heat to a simmer, and leave uncovered for 20 minutes, until the lentils are soft and virtually dry. If during the cooking the lentils appear too dry, add a little more water.
Whilst cooking the squash and lentils, chop the leek and mushrooms. Soften the leek and add the chopped mushrooms in the sautéing pan. Season with black pepper and salt, if required. When cooked down, drain off any excess liquid into the lentils, for added flavour.
After roasting the squash for 20 minutes, mix the lentils (remove the bay leaves), leak and mushrooms with the squash, in the casserole dish.
Crush the crisps, and combine with the grated cheese. Spread over the mix and place back in the oven until crisp and brown. Usually 10 – 15 minutes.
Edward got the dish ready for the oven and put it.
Now Edward is the sort of baboon who multi-tasks and he decided not to waste time while the dish was cooking so he decided to have a nap on the baboon futon.
Now he was lying down in this picture. You see he is a baboon who never wastes a moment.
Luckily Edward woke up in time to get the butternut squash bake out of the oven.
Serve with chunks of warm crusty bread.