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Export 10 ingredients for grocery delivery
Preheat the oven to 400°F/200°C.
Cut the butternut squash in half lengthways, then use a spoon to scoop out and discard the seeds.
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.
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.
Stir in the mushrooms into the pan and cook for 10 minutes or until they’ve softened and released their juices.
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.
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.
Pile the filling into the squash and return to the oven to cook for 5 minutes.
Serve and enjoy.