Toast nuts in a pan until golden brown and then pulse in the food processor until chopped but don’t turn into a paste. 

Wash leek and celery and finely chop

Chop the onion and garlic 

Finely chop the herbs

Cut off the bottom section of squash so it sits flat and so you can chop it in half. Be very careful to cut away from yourself. (Scoop out the inside and save for the stock!)

Salt and pepper inside of squash and place on a baking tray. Bake at 350 for 1 hour flipping at half an hour until tender and then set aside. 

While the squash is cooking. Place lentils in water or stock. Bring to a boil then reduce to simmer and cook until tender, approximately 20 mins. Then strain. 

In a large pot pour 3 tbsp olive oil and sauté mushrooms. Either cook them down for 20 mins  until completely dry or to save time strain them halfway through. It’s important to get all the liquid out to ensure a delicious meaty texture. 

Add the chopped onion. Sauté until browned. 

Add sage, thyme, garlic, salt and pepper and cook for 5 mins. 

Add leeks and cook for 5 mins or until the ingredients look well combined. 

Add nuts and about 1/2 cup of stock to soften them. Mix to combine. 

Make the arrowroot slurry by adding the arrow root to 3 tbsp of water. Pour into mixture and stir to combine. 

Add salt and pepper to taste. Turn off heat

Add lentils and cranberries to pot

Pour the whole mixture over dried bread crumbs in a big bowl and mix together. 

Add stock in small amounts until the right consistency is attained. The bread needs to be moist and not wet. 

Add stuffing to a lightly oiled baking tray. 

Cover with tinfoil. You can store it in the fridge overnight to cook the next day. Or pop it in the oven at 350 for 45 mins. 

Transfer stuffing into the squash place back in the oven at 350 for 20 mins until the top is brown and crispy. 

Garnish with sage and parsley. 

Serve and enjoy!