INGREDIENTS
1
medium butternut squash (pumpkin)
2 tbsp
olive oil
1
brown onion (finely chopped)
3
garlic cloves (finely chopped)
3
sprigs fresh time (leaves removed and chopped)
60 g
cooked chestnuts (I use the vacuum sealed variety, roughly chopped)
120 g
cooked quinoa
1 400 gram can
of brown lentils (drained and rinsed)
20 g
dried cherries or cranberries
1 pinch
nutmeg (to taste)
30 g
vegan butter
50 g
baby spinach
1
good pinch of sea salt
black pepper