Ingredients

• 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

Preparation

• Method Heat your oven to 180c/360f/GM4. Put the squash on a baking tray, face down. Bake for 25-35 minutes until it is cooked through. 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. 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.