This mushroom, squash and lentil nut roast is a great addition to your Sunday dinner! This is a great option if you are looking for a comforting autumn dish that isn’t a soup or stew. It is also packed with nutritious ingredients and fibre.

Ingredients  

• ½ a large butternut squash, peeled, de-seeded and cut into ¼ inch cubes
• 1 cup cremini mushrooms, finely chopped
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 540 ml can of lentils, drained and rinsed
• 1 cup nuts (I used walnuts and pecans), roughly chopped
• ¼ cup panko breadcrumbs
• Salt and pepper
• Olive oil

Instructions 

1. Preheat the oven to 400℉.
2. Place the butternut squash on a baking sheet. Drizzle with olive oil and season with salt and pepper. Place in the oven for 25 minutes, turning the squash over half way through.
3. Place the onion, mushrooms, thyme leaves, a pinch of salt and pepper and 1 tbsp olive oil in a pan. Cook over a low heat for about 15 minutes or until the onion has started to brown and the mushrooms are cooked.
4. Add the garlic to the pan for about 1 minute or until fragrant.
5. Once you have removed the squash from the oven reduce the temperature to 380℉.
6. In a mixing bowl, mash the butternut squash and lentils. Add the mushroom and onion mixture, nuts and breadcrumbs and mix until well combined. Season with salt and pepper.
7. Grease and line a loaf pan.
8. Transfer the nut roast mixture to the loaf pan. Use the back of a spoon to firmly press the mixture into the pan. This will prevent it form falling apart once out the oven.
9. Bake for 30 minutes. Let it stand for a few minutes before removing it from the loaf pan and slicing. Enjoy!