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Jamie says: "A delightful meat-free main full of festive favours. The fruity, nutty lentil stuffing is seriously good with the sweet squash and the tang of Stilton" See method
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Preheat the oven to gas 4, 180°C, fan 160°C. Wash the squash, carefully cut in half lengthways, then remove the seeds. Place on a baking tray and roast for 1 hr 10 mins or until starting to soften. Leave to cool slightly.
Meanwhile, peel then finely chop the onions and the dried apricots; pick and roughly chop the sage leaves. Roughly crush the hazelnuts with a pestle and mortar.
Heat the oil in a frying pan over a medium heat, add the onions and sage, and cook, stirring occasionally, for 15 mins or until softened. Drain the lentils and add to the pan with the chopped apricots.
Scoop out the squash flesh with a spoon, leaving a 1cm border. Roughly chop the flesh and add to the frying pan; mix well and season to taste. Pile the mixture into the squash shells, topping with crumbled Stilton and the crushed hazelnuts.
If making a day ahead, leave the squash to cool, then transfer to the fridge until Christmas morning, or simply bake for 15-20 mins until golden on top. Scatter over the rocket leaves and serve.
Go veggie: Recipe is suitable for vegetarians if a vegetarian Stilton is used.
See more Jamie Oliver recipes
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