Stuffed butternut squash

Preheat the oven to 200°C/180°C fan.

Slice the butternut squash lengthways. Using a spoon, remove the seeds and carve out a small portion of the squash like a moat to allow space for the stuffing (keep whatever you scrape out and use for mash etc).

Cover the squash with 1 tbsp olive oil and bake for 50mins

To prepare the stuffing, heat 1 tbsp olive oil in a non-stick frying pan, over medium heat. Fry the garlic, onion, and carrot for 3mins or until just softened.

Add the rosemary, sun-dried tomatoes, lentils, pesto, vegetable stock, and kale, season with salt and pepper, and cook for a further 5-8mins. Turn off the heat and add the parsley, lemon juice and mixed seeds.

Pile the lentil mixture on top of the squash in a large heap (you may find it doesn’t all fit and spills over) and serve.