Butternut chestnut lentil cake
Ingredients
- 1 large butternut squash
- 3 tbsp sunflower oil plus extra for greasing
- 3 onions chopped
- 15g pack of sage 12 leaves reserved, rest finely chopped
- 2sprigs rosemary leaves stripped and chopped, plus a few springs to serve
- 3 garlic cloves crushed
- 1 tsp ground mace
- 2 tbsp ground chia seeds or linseeds (flaxseeds)
- 2 x 200g packs cooked chestnuts
- 2 x 400g cans brown lentils rinsed and drained
- 200g wholemeal vegan breadcrumbs
- 3 tbsp rapeseed oil
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