Ingredients

1 small butternut squash, peeled and cut into chunks
125g dried green lentils, rinsed well
1 large red onion, cut into wedges
1 tbsp olive oil
4 Co-op demi baguettes, sliced in half
1 tsp smoked paprika
¼ tsp chilli flakes
1 small garlic clove, crushed
2 spring onions, roughly chopped
35g bread, torn (we used Coop farmhouse white loaf)
120g dairy free yogurt alternative
½ x 25g pack coriander, leaves only
Hot sauce, to serve

Method

Preheat the oven to 200°C/fan180°C/Gas 6
Fill 2 pans with water and bring to the boil, then add the squash to one and the green lentils to the other
Boil the squash for 15 mins, until tender, and the lentils for 20 mins, also until tender. Drain both
Meanwhile, arrange the onion wedges on a baking tray, drizzle with ½ tbsp of the olive oil and roast in the oven for 25 mins, until golden and tender
Put the baguettes, cut-side up, in the oven for the final 5 mins of cooking time
Mash the squash until smooth, using a potato masher, then add the smoked paprika, chilli flakes and season
Put the lentils in a food processor, along with the garlic, spring onion and bread, then blend until smooth. Once cool enough to handle, form into 12 equal balls, using your hands
Heat the remaining oil in a large frying pan over a medium-high heat. Cook the balls for about 5 mins, turning regularly, until lightly golden on all sides
Spread some squash on each baguette half
Top with the onion wedges and lentil balls, then dollop over the yogurt alternative
Finish with the coriander and a drizzle of hot sauce