Step 1

Preheat the oven to 380°F or 190°C.Wash and cut 4 - 5 medium potatoes into wedges and add them to a baking tray. Season and toss them with 2 tablespoons olive oil, 1 teaspoon rosemary, 1 teaspoon paprika, ½ teaspoon salt, and 2 twists black pepperWash 1 butternut squash, cut it in half, scoop out the seeds, and place it in the center of the baking tray, pushing the potatoes on the sides. Season it with salt, pepper, and olive oil.If your squash is large, you can roast just one-half.

Step 2

Roast the squash and the potatoes for 35 to 45 minutes, or until the squash is knife tender. Don’t turn off the oven!Scoop out some of the squash’s flesh to make space for the lentil stuffing.Add the scooped-out flesh to the lentil stuffing below.

Step 3

While the squash cooks, make the stuffing.In a large skillet, heat 1 tablespoon olive oil. Add 1 onion (chopped), 3 cloves garlic (pressed) and fry gently for 3 minutes.Add 1 can (15 ounces) lentils (drained and rinsed), ½ cup walnuts (chopped), 1 can (15 ounces) crushed tomatoes, 1 cup water, 2 tablespoons soy sauce, ½ teaspoon dried oregano, 1 teaspoon salt, 2 twists black pepper, and red pepper flakes to taste.

Step 4

Simmer for 10 minutes on medium heat or until the mixture thickens and all water is gone.

Step 5

Add the flesh of the squash you previously scooped out and mash it with a fork. Stir to combine.

Step 6

Add the lentil stuffing to the hollowed butternut squash.Then add 1 bunch grapes cut into 4-5 pieces next to the potatoes.Bake for 15 more minutes.Tip: you can add quite a bit of stuffing as the squash is served as a main meal for 4 to 6 people.

Step 7

Finally, add 4 tablespoons grated parmesan cheese (or non-dairy cheese) on top of the squash and bake for a few more minutes until the cheese melts.