This recipe was created by my chef student, Jen Moffatt and featured on the Veganuary website.

Prep time - 30 minutes

Cook time - 80 minutes

Difficulty - Easy

Serves / makes - 4 portions

Ingredients

2 butternut squash, halved lengthwise

1tbsp sunflower oil

1 onion, finely chopped

2 garlic cloves, finely chopped

200g dried green lentils

50g millet or white quinoa

500ml stock

60g kale leaves, torn into small pieces

50g dried cranberries

1/2tsp sage, finely chopped

1/2tsp rosemary, finely chopped

1/2tsp thyme, finely chopped

1tsp salt

1/2tsp ground black pepper

The juice of half a lemon

2tbsp ground nuts or seeds

Equipment

Large saucepan

Spoon

Method

1. Heat your oven to 180c/360f/GM4.

2. Put the squash on a baking tray, face down. Bake for 25-35 minutes until it is cooked through. 

3. In a large saucepan heat the oil on a medium heat, once hot add the onions. Cook the onions for 10-15 minutes until they are translucent. Add the garlic, cook for a further 5 minutes then add the lentils, millet or quinoa, stock, kale, cranberries, herbs, salt and pepper. Cook on a low to medium heat for 25-30 minutes until the lentils are soft. 

4. Scoop out the seeds and some flesh from the squash. You need to scoop out enough so there is space for the lentils. Spoon the lentils into the squash, add a little lemon juice, scatter with ground nuts or seeds and serve immediately.