Butternut Bells - Squash Stuffed with Lentil, Nuts and Apricots - Vegetarian Society

Ingredients

• 2-3 small butternut squash
• 1 red onion, finely chopped
• 300g cooked Puy lentils, drained and rinsed
• 3 tomatoes, roughly chopped
• 100g walnuts, roughly chopped
• 100g pine nuts
• 4 cloves garlic, crushed
• 20g dried apricots, roughly chopped
• 15g raisins
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp sage, roughly chopped
• ½ tsp smoked paprika
• ½ tsp vegan stock powder mixed with 100ml boiling water
• A pinch of salt and pepper
• 1 raw beetroot, peeled and cut into very small cubes (approximately 2mm)
• 1 tbsp fresh parsley, roughly chopped
• 1 tbsp fresh sage, roughly chopped
• A pinch of smoked paprika