Beautiful and bright, with the flavours of winter, this recipe makes a great main or starter.
Makes 4-6 portions, either 1 large gateau or 4-6 individual gateaux.
1tbsp sunflower oil
2kg butternut squash, peeled and cut into 1 inch cubes
2 large garlic cloves
Salt, to taste
½-1tsp ground allspice
1t ground cinnamon
1tbsp sunflower oil
1 large onion, finely chopped
1 large carrot, finely chopped
600g mushrooms, finely chopped
2 garlic cloves, finely chopped
200g dried green lentils
1tsp stock powder
1tsp ground black pepper
2tsp fresh sage, finely chopped
1.5tbsp hemp, ground flax or chia seeds
1tbsp pink peppercorns for decoration
Heat your oven to 200c/390f/GM6. Mix the squash with 1tbsp oil, put the squash on a baking tray with 2 garlic cloves. Bake for 15-20 minutes until the squash is cooked through. Be sure to check the garlic during this time, remove it from the oven once it is soft inside. If the garlic cloves are small they will not need long in the oven.
Once cooked blend the squash with the roasted garlic, salt, allspice and cinnamon.
Heat 1tbsp oil in a large frying pan. Once the oil is hot add the onion and carrot. Cook for 10-15 minutes on a medium heat until the onion is translucent. Add the mushrooms and garlic to the pan, cook for a further 5-10 minutes until the mushroom is browned.
Add the lentils, water, stock, salt, pepper and sage to the pan. Simmer for 20-30 minutes until the lentils are very soft. Add splashes of water if the pan dries out.
In a food processor or the chopper attachment of a hand blender grind the oats, walnuts and seeds. Grind the pink peppercorns in a pestle and mortar.
Layer the gateau using a small cake tin or chef’s rings. Start with a thin layer of squash, then add a layer of lentils, then squash, the lentils, then squash. Bake for 10-20 minutes until completely heated through.
Add the nut/seed sprinkle and place the gateau on servings plates. Dress with a scattering of crushed pink peppercorns.