- Preheat the oven to 180°C.
- Cut the butternut squash in half lengthways and remove the seeds.
- Place on a baking tray, drizzle with 1 tablespoon of olive oil and roast for 45–50 minutes until tender.
- Meanwhile, heat the remaining tablespoon of olive oil in a large frying pan.
- Add the leek and cook for a few minutes until softened.
- Stir in the garlic, mushrooms and thyme and cook for 5 minutes.
- Add the soy sauce, green lentils and vegetable stock.
- Simmer for 15–20 minutes, stirring regularly, until the lentils are cooked and the liquid has been absorbed.
- Stir through the Merchant Gourmet Whole Chestnuts, hazelnuts and dried cranberries and cook for a further few minutes.
- Remove the squash from the oven and carefully scoop out a little of the centre to create more space for the filling.
- Spoon the chestnut mixture into the squash halves.
- Return to the oven for 10 minutes.
- Finish with spoonfuls of vegan sour cream and serve with your favourite roast dinner trimmings.
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