This beautiful and bright dish will liven up any Christmas spread.
Makes 4 portions.
2 butternut squash, halved lengthwise
1 tbsp sunflower oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 cup dried green lentils
1/4 cup millet or white quinoa
2 cups vegetable stock
1 cup kale leaves, torn into small pieces
1 3/4 oz dried cranberries
1/2 tsp sage, finely chopped
1/2 tsp rosemary, finely chopped
1/2 tsp thyme, finely chopped
1 tsp salt
1/2 tsp ground black pepper
The juice of half a lemon
2 tbsp ground nuts or seeds
Heat your oven to 360F.
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 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 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.