1 Preheat the oven to 200°C/Gas Mark 6.
2 Carefully slice a large butternut squash down the middle
and place on a baking tray. Bake in the oven for 45 minutes.
3 When the squash has 20 minutes left, prepare the stuffing.
TO MAKE THE STUFFING
1 In a blender, add the chestnuts, pecans and apricots, and
pulse into crumbs.
2 To a pan, add 2 tbsp oil, the garlic, mushrooms, chopped
rosemary and sage with a pinch of salt and pepper, and
cook down for a couple minutes.
3 Now add the lentils, tamari and nuts, and stir. Cook
together for another 5 minutes.
4 In a separate small pan, add a chopped red onion and
sweat down for a couple minutes before adding the maple
syrup and dried cranberries. Cook for a further 5 minutes.
5 Once the squash is roasted, scoop out the seeds with
a spoon and discard. Now scoop an even track from
where the seeds were on both halves of the squash to
allow space for stuffing. Add the scooped squash into the
lentil stuffing and mix.
6 Stuff the squash with all the lentil stuffing, top with the
onions and kale and put the lid on. Carefully tie string
round the squash, pulling it tight to hold it together.
7 Place the squash back in the oven for 15 minutes.
8 Remove from the oven, slice with a sharp knife and serve.
TIP You can also cook this the day before serving. Simply
reheat in the oven for 20-25 minutes.Stuff ed squash
By James Wythe (www.healthylivingjames.co.uk)
Serves 4 | Prep 20 mins | Cook 1 hour | Calories 300 (per serving)1 large butternut squash
100g (²/ 3 cup) vacuum packed chestnuts
50g (½ cup) pecans
50g (¹/ 3 cup) dried apricots
150g (1¾ cups) mushrooms, chopped
2 garlic cloves, peeled, crushed
1 sprig rosemary, finely chopped
3 sage leaves, chopped
400g can lentils, drained and rinsed
(265g drained, 1¹/ 3 cups)
1 tbsp tamari
1 red onion, peeled
2 tbsp maple syrup
2 tbsp dried cranberries
handful of kale, or spinachTotal fat Saturates Salt Sugar Protein10g 1.1g 0.6g 14.4g 11.1gWeekend^ RECIPES