01 -
1-2 average-sized butternut squash
02 -
2 tablespoons olive oil, with extra for drizzling
03 -
1 yellow onion, chopped finely
04 -
3 cloves of garlic, finely chopped
05 -
3-4 fresh thyme sprigs, stripped and diced
06 -
80g prepared chestnuts, chopped roughly (around 1/2 cup)
07 -
120g prepared quinoa (roughly 1 cup)
08 -
400g cooked brown lentils, washed and drained
09 -
20g dried cranberries or cherries, chopped coarsely (about 2 tablespoons)
10 -
Small amount of ground nutmeg
11 -
30g plant-based butter (roughly 2 tablespoons)
12 -
50g fresh baby spinach (2 generous handfuls)
13 -
Sea salt, as needed
14 -
Black pepper, freshly ground, as needed