Stuffed Butternut Squash with vegan Cream Sauce

Ingredients

• 1 butternut squash
• 1 onion
• 1 clove of garlic
• 50 g (1.75 oz) shiitake mushrooms
• 1 carrot
• 100 g (3.5 oz) button mushrooms
• 50 g (1.75 oz) baby spinach
• 50 g (1.75 oz) walnuts
• 100 g (3.5 oz) cooked brown lentils (e.g., from a can)
• 1 tbsp mustard
• 1 tbsp tomato paste
• 1/2 tsp dried marjoram
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• neutral vegetable oil for frying
• fresh parsley
• salt
• pepper
• 1 kg (2.25 lb) potatoes
• 100 ml (0.5 cup) plant-based milk
• 2 tbsp vegan butter
• nutmeg
• 30 g (1 oz) dried porcini mushrooms
• 250 ml (1 cup) hot water
• 100 g (3.5 oz) shiitake mushrooms
• 50 ml (0.25 cup) vegan white wine
• 500 ml (2 cups) plant-based cooking cream