Vegan butternut roast

• 1 large butternut
• 2 tablespoons of olive oil
• 1 red onion
• 2 garlic cloves, peeled and crushed or finely chopped
• 100 g green lentils
• 100 g of fresh blueberries
• 2 sprigs of fresh rosemary, leaves peeled and finely chopped
• 2 sprigs of fresh thyme, leaves stripped
• 1/2 tsp. freshly grated nutmeg
• 150ml red wine
• 150ml vegetable broth
• 80g fresh spinach, finely chopped
• 50g pistachios, roughly chopped

Preperation :

• Preheat the oven to 180 ° C.
• Cut the butternut in half lengthwise, empty it and discard the seeds. Brush or spray with a little oil, then bake for 30 to 40 minutes, until the flesh is tender enough to be removed with a spoon.
• Remove from oven and set aside until cool enough to handle.
• Meanwhile, in a large pot or frying pan with a lid, heat the olive oil and add the onion and garlic. Cook over low heat for 5 minutes until tender.
• Add the lentils, blueberries, rosemary and thyme leaves, nutmeg, red wine and vegetable broth, bring to a boil, then cover and cook over low heat for 30 minutes or until the lentils are tender (you may need to add a little water at the end of cooking if the lentils have absorbed everything). Monitor and stir regularly.
• Remove the flesh from the two pieces of butternut with a spoon, leaving a little butternut all around to keep its shape, being careful not to tear the skin if possible.
• Add the flesh of the butternut to the pan of lentils and mash it into the mixture with a fork. Season with salt and pepper.
• Stir the spinach and pistachios into the lentil mixture, mix well, then stir the mixture into both halves of the butternut until it is flush (but do not overfill to keep the shape. a little left over, set aside to serve separately.
• Place the butternut halves on top of each other, then tie with string every 3-4 centimeters without over-tightening.
• Before tasting, return to the oven for 10 minutes so that everything is hot.