Step 1

Preheat the oven to 400°F/200°C.

Step 2

Cut the butternut squash in half lengthways, then use a spoon to scoop out and discard the seeds.

Step 3

Rub the squash all over with 1 tablespoon of the oil, then place them, cut side down, on a baking sheet. Roast to 20 minutes, then flip and cook for a further 20 minutes or until the flesh is soft. The time depends on how big your butternut squash is.

Step 4

Meanwhile, heat the remaining oil in a pan. Add the onion and cook for 5 minutes or until soft. Add the garlic and thyme and cook for a further minute.

Step 5

Stir in the mushrooms into the pan and cook for 10 minutes or until they’ve softened and released their juices.

Step 6

Stir in the lentils, kale, pumpkin seeds, dried cranberries and ¾ cup of water and cook for a further 5 minutes and season with salt and pepper.

Step 7

When the squash is cooked, scrape a little of the squash from the neck to create a shallow channel (leave a 1/2 “ border around the edge). Chop the removed squash and stir into the pan of the lentil filling.

Step 8

Pile the filling into the squash and return to the oven to cook for 5 minutes.

Step 9

Serve and enjoy.