Butternut squash stuffed with lentils and chestnuts

Butternut Squash recipe.

Lentils:

6 C water
add 1.5 C Red lentils
bring to a boil, skim foam.

Add in strainer basket or cheese cloth (ie, you need to remove these later):

1/2 onion,
1 C garlic pressed
1 Carrot, coarsely chopped
1 Celery, coarsely chopped
Bay leaf, 2 tsp Dijon.
Salt, pepper.
Boil for 30 min (ish).
Remove seasonings and drain lentils. I reserve the lentil water for soup stock.

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Butternut squash:
cut squash in half. drizzle oil on pan, place squash face down.
Bake at 350 for about 25-30 min.

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Chestnuts:
Cut x on round part of 6-8 chestnuts.
place on cast iron pan. Drizzle a small about of water on nuts.
Place pan on lowest part of oven. Bake for 15 min, flip chestnuts and bake another 5-10min.
Cool chestnuts rapidly.

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Assemble:
Scoop seeds out of squash, Scoop trench in squash and add scooped squash to drained lentils.
Mix extra squash, lentils, chestnuts and Tbl marmite (yeast extract spread). Fill squash.

Cut squash halves into 3rds and serve.

The whole thing takes about 45-50 min.