Vegan Lentil, Apple & Pecan Stuffed Butternut Squash

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

1 large Butternut Squash or two small butternut squashes

2 tsp oil

¼ tsp salt

generous dash of black pepper

subheading: For the Filling:

1 tsp oil

¼ tsp fennel seeds preferably crushed

¼ tsp dried sage or 1 tbsp chopped fresh sage

½ tsp dried thyme

¼ tsp dried rosemary

¼ cup ( 40 g) of finely chopped red onion

2 cloves garlic finely chopped

15 oz can of lentils drained, or 1.5 cups cooked lentils

½ tsp salt

¼ tsp onion powder

⅛ tsp black pepper

½ of an apple chopped small

¼ cup ( 27.25 g) chopped pecans omit for Nutfree

Directions at veganricha.com

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