Preparation time: 15 minutes
Cooking time: 90 minutes
Servings: 6-8
Ingredients:
1 small butternut squash, sliced lengthwise and deseeded
3 tablespoons of olive oil
2 medium leeks, thinly sliced
3 medium carrots, chopped
450g of chopped mushrooms
1 red chili pepper, deseeded and finely chopped
2 cloves of garlic, minced
1 tablespoon dried thyme
1 1/2 tsp white miso paste
3 cups (225 g) of cooked lentils
½ cup (125 ml) of vegetable broth
2 tbsp soy sauce or tamari
90g of chopped Grenoble walnuts
½ cup (125 ml) of unsweetened oat milk (or almond milk), heated
Salt and pepper to taste
Instructions:
1. Preheat your oven to 200°C.
2. Line a baking sheet with parchment paper and place the two butternut squash halves, cut-side down, on the sheet. Roast the squash in the oven until fork-tender, about 30 to 40 minutes.
3. While the butternut squash is roasting, heat one (not three) tablespoon of olive oil in a large skillet over medium heat. Add the leeks and carrots; season with a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables are slightly soft, about
3-4 minutes.
4. Add the mushrooms and season with another small pinch of salt to draw out the water from the mushrooms. Cook, stirring occasionally, until most of the water from the mushrooms has evaporated, about 5-7 minutes.
5. Add the chili, garlic and thyme; cook for another minute or until the garlic becomes really fragrant.
6. Add the miso, lentils, broth, soy sauce, and walnuts; season with another pinch of salt and pepper. Let the mixture simmer until heated through and slightly thickened, about 6-8 minutes.
7. Once the butternut squash is fork-tender, discard the skin and transfer the warm flesh to a medium mixing bowl. Add the remaining two tablespoons of olive oil and the warm oat milk; mash with a potato masher until a smooth puree forms.
8. Transfer the mushroom and lentil mixture to a large casserole dish and top with the butternut squash puree. Place in the oven to bake until the pie is bubbling around the edges and the puree topping is lightly browned around the edges, about 10-15 minutes.
9. Allow to cool for a few minutes before serving.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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