Instructions

1. Preheat oven to 350°F.
2. Brush olive oil all over the flesh of the butternut squash halves.
3. Bake for up to 1 hour, depending upon size, or until the flesh is tender when pierced with a fork.
4. Remove the squash from the oven and set it aside until cool to the touch.
5. Meanwhile, in a large skillet over low heat, heat the olive oil. Add the onion and garlic. Cook, stirring occasionally, for 5 minutes or until the onion is softened.
6. Add the lentils, cranberries, rosemary, thyme leaves, nutmeg, red wine, and vegetable stock. Increase the heat to high and bring the mixture to a boil.
7. Cover the skillet with a lid and reduce the heat to low. Gently simmer the lentil mixture for about 30 minutes or until the liquid has evaporated. The lentils should be tender but not mushy.
8. Stir the spinach and pistachios into the lentil mixture until well-combined. Transfer the mixture to a bowl and set aside.
9. Carefully scoop most of the flesh out of each of the halves of butternut squash, leaving a small amount of flesh all the way around the skin so the squash holds its shape. Be careful not to tear the skin.
10. Transfer the squash to a large bowl. Use a potato masher to mash the squash. Add the lentil mixture and stir together.
11. Spoon the lentil mixture into each of the halves of the butternut squash until level.
12. Return the squash to the oven for 10 minutes to heat through.
13. Serve hot.