Five grains butternut squash with cashewcream

Ingredients for 2 persons:

1 butternut | 2 tbsp olive oil | pepper and salt | 1 tbsp za’atar | 80g uncooked 5 grains mix (oats, rice, barley, kamut and bulgur) | 250ml vegetable stock | 100g lentils, canned | 20g pistachios, chopped | fresh parsley, chopped | fresh mint, chopped | a hanfdull dried pumpkin seeds | frozen fruits (blackberries, cherries, red berries) | lemon juice | cashewcream


→  Preheat the oven to 180°C. Cut the butternut in half and remove the pumpkinseeds. Lay on a baking tray and sprinkle with some olive oil. Taste with pepper, salt and za’atar. Cook the butternut 30 minutes in the oven. Meanwhile cook the grains in the vegetable stock 15 minutes. Drain them and cool down. Then, mix them with the lentils, pistachios, pumpkin seeds, fresh parsley and mint. Remove the butternut from the oven and fill them with the grain-lentilmix. Sprinle some lemon juice on top of it and serve with cashewcream.