1 Butternut Squash
300g Puy Lentils
1 bag of Kale
2 Tins of tomatoes
1 Handful of fresh basil
4 Cloves of garlic
Juice of 2 lemons
½ Red chilli
1tsp Balsamic vinegar
1tsp Tomato purée
Salt & Pepper
Soak the cashews in water at least 6 hours before you start cooking.
Chop the butternut squash into large slices (around ½ inch thick), drizzle with olive oil and roast in the oven for 35-40 minutes until cooked.
Whilst the butternut squash is cooking, slice the mushrooms and courgette and pan fry with garlic and olive oil until they begin to soften. Add the puy lentils to the mixture and continue to simmer until cooked through.
The Cashew Cheese
Drain and rinse the soaked cashews and pour into to a blender with 50ml of boiling water. Add 2 garlic cloves, half of the fresh basil and the juice of 2 lemons. Season with salt and pepper and blitz until the texture is smooth – you many need to gradually add more water if the texture is too thick/bumpy. Place in a bowl ready to add to the bake.
The Tomato Sauce
Chop the chilli, 2 cloves of garlic and a generous portion of fresh basil and add to the blender. Season with salt and pepper. Pour in the olive oil, 1tsp of balsamic vinegar and tomato puree and then add the tinned tomatoes. Blitz in blender until smooth. Place in a bowl ready to add to the bake.
Add the tomato sauce to the mushroom, lentil mixture and simmer for a further 10 minutes.
Once all of the above is complete, it’s time to build the bake.
Add 1/3 of the tomato, lentil mixture to the base of an oven proof baking dish, top with kale and then add a layer of butternut squash. Spoon on dollops of cashew cheese and then repeat in the same order 3 times until baking dish is full.
Place the bake in the oven for 45minutes on 180/200c until crispy on top and piping hot throughout.
Serve with a side of greens or a nice mixed salad.
This dish is inspired by an Amelia Freer recipe. It's a great, healthy crowd pleaser if you’re entertaining or cooking for a big group. Hope you enjoy it!