Hearty Stuffed Butternut Squash with Quinoa, Lentils and Chestnuts (Easy 70-Min Recipe) - Recipe By

Ingredients

• 1-2 medium butternut squash
• 2 tablespoons olive oil, plus extra for drizzling
• 1 brown onion, finely chopped
• 3 garlic cloves, minced
• 3-4 sprigs fresh thyme, leaves removed and chopped
• 80g cooked chestnuts, roughly chopped (about 1/2 cup)
• 120g cooked quinoa (about 1 cup)
• 400g cooked brown lentils, drained and rinsed
• 20g dried cherries or cranberries, roughly chopped (about 2 tablespoons)
• Pinch of ground nutmeg
• 30g vegan butter (about 2 tablespoons)
• 50g baby spinach (2 handfuls)
• Sea salt, to taste
• Freshly ground black pepper, to taste