Cooking Instructions

1. Preheat the oven to 240C / fan 220C / gas mark 9. Halve the squash lengthways and remove the seeds. Cut a criss-cross pattern into the cut side of each squash. Place in a large baking dish, cut side up, then coat with 1 tbsp oil and season generously with sea salt and black pepper. Roast for 35-45 mins until soft.
2. Finely shred half the sprouts and cut the rest in half lengthways. Add the halved sprouts to the baking dish in the final 15 mins of cooking and toss with 1 tsp oil, sea salt and black pepper. Roast until golden and soft.
3. Meanwhile, finely chop the mushrooms. Heat a large frying pan with 2 tsp oil on medium-high heat. Cook the mushrooms for 3-4 mins until golden. While they are cooking, finely chop the onion and finely slice or crush the garlic. Pick the sage leaves from the stalks and roughly chop half of them. Dissolve the stock cube in a jug with 200ml boiling water. Drain and rinse the lentils.
4. When the mushrooms are golden, add the onion and garlic, cook for 4 mins then add the lentils, spinach, chopped sage and stock. Simmer for 4-6 mins until most of the liquid has gone then remove from the heat and stir in a third of the yoghurt.
5. For the slaw; in a medium bowl mix together the shredded sprouts, miso, maple syrup, apricots and remaining yoghurt. Season with sea salt and black pepper.
6. When the squash and sprouts are almost cooked, add the remaining sage leaves to the baking dish and roast for 4-5 mins until crisp. Serve the roasted squash on plates, spoon over the lentils and serve the slaw alongside. Top with the roasted sprouts and crispy sage.