Slow Cooker Apple, Sage and Lentil-Stuffed Butternut Squash

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 5.5 litre

• 5.5-litre slow cooker
• Frying pan
• Sharp knife
• Spoon
• Cheese grater

• 2 medium butternut squashes, about 1.8 kg total butternut squash
• 1 tablespoon rapeseed oil
• 1 large brown onion, finely chopped
• 2 eating apples, peeled, cored and diced apples
• 2 teaspoons dried sage
• 1 x 400 g tin, drained and rinsed green lentils
• 75 g fresh breadcrumbs
• 150 ml vegetable stock
• 120 g, grated mature cheddar
• 1 tablespoon chopped fresh parsley
• ¼ teaspoon ground black pepper

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Cut each butternut squash in half lengthways and scoop out the seeds and fibrous centre. Score the flesh lightly in a criss-cross pattern, taking care not to cut through the skin.