The Best Smokey Squash & Lentil Bake (Gluten Free, Vegan)

Method

1. Use a sharp knife to slice the butternut squash into 1cm thick discs and place on a baking tray. Coat in a little olive oil, sea salt and black pepper and roast in a preheated oven for one hour at 150 degrees Celsius. Set aside once cooked
2. Add the lentils, mung beans, water, harissa and stock cubes to a large pan and bring to boil. Reduce to simmer and cook until the lentils have absorbed most of the water and softened, stir occasionally so they do not stick to the bottom
3. Chop the mushrooms and add to a frying pan along with the chopped garlic and onion. Sauté until the mushrooms reduce in size and the onion begins to soften. Add the seasoning and reduce to simmer for a few more minutes
4. Once everything is cooked, remove from the heat and pour the mushroom mixture into the pan containing the lentils. Stir well and add more salt or pepper if required
5. Pour the lentil and mushroom mixture into a large ovenproof dish, ensure it is evenly distributed and fills each corner
6. Next, layer the butternut squash slices on top of the lentils so they are completely covered
7. In a smaller pan, melt some butter over a low heat and pour in the milk. Add the flour a little bit at a time and stir continuously to get rid of any lumps. Add the salt, pepper and mozzarella and stir constantly until the sauce begins to thicken
8. Now, pour the sauce over the top of the butternut squash, ensuring it is evenly distributed across the top of the bake and reaches into all four corners.
9. Top with the dairy free parmesan and nutritional yeast before placing in a preheated oven and bake for 45 minutes at 170 degrees Celsius