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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