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Ingredients
  • 1 large butternut squash
  • 3 tbsp sunflower oil, plus extra for greasing
  • 3 onions, chopped
  • 15g pack of sage, 12 leaves reserved, rest finely chopped
  • 2sprigs rosemary, leaves stripped and chopped, plus a few springs to serve
  • 3 garlic cloves, crushed
  • 1 tsp ground mace
  • 2 tbsp ground chia seeds or linseeds (flaxseeds)
  • 2 x 200g packs cooked chestnuts
  • 2 x 400g cans brown lentils, rinsed and drained
  • 200g wholemeal vegan breadcrumbs
  • 3 tbsp rapeseed oil
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