Preheat oven to 350 F / 180 C. Half the butternut squash horizontal. Use a spoon to remove the seeds and stringy inner knot. Sprinkle with a ½ tbsp of olive oil, pepper and salt to taste. Roast in the oven for 40 minutes. Check if it is soft or needs another couple minutes.
In the mean time boil the lentils in water with a sprig of sage. Drain and cool to room temperature and mix in the hummus.
Chop the garlic, sage and mushrooms. Heat the rest of the olive oil in the frying pan and fry everything for approximately for 4 minutes on high. Add salt and pepper to taste.
Fill the butternut squash halves with the lentils and divide the mushroom mixture on top.Serve with a fresh salad or vegetables or meat.
Keyword Butternut Squash, Lentils, Main course, Mushroom, Pomegranate, Vegetable, Vegetarian