Preheat the oven to gas 7, 220°C, fan 200°C.

Tip the squash pieces into a large roasting tray, drizzle with 1 tbsp of the oil, season and toss together.

Spread the squash out over the tray and roast for 35-40 mins, turning halfway through, until golden and tender.

Meanwhile, tip the flax seeds into a small bowl, add 120ml water and stir. Set aside to thicken.

Heat the remaining oil in a large frying pan over a medium-high heat, then add the onions. Season, then cook, stirring regularly, for 10-12 mins until golden and caramelised.

Reduce the heat if they start to turn too dark. Add the garlic, herbs and paprika and cook, stirring, for 2 mins.

Add the lentils and stock and simmer for 5-6 mins until most of the liquid has evaporated.

Transfer the lentil mixture to a large mixing bowl. Once the squash is ready, reduce the oven temperature to gas 4, 180°C, fan 160°C.

Add the squash, flax seed mixture, cashews, breadcrumbs, tahini and parsley to the lentil mixture, season well and mix gently until everything is evenly distributed.

Grease a 27cm nonstick bundt tin (or 23cm round cake tin) with oil, transfer the mixture to the tin and smooth the surface with the back of a spoon.

Bake for 1 hr, or until golden brown and firm.

Carefully invert the tin onto a large serving plate while still warm, then garnish with pomegranate seeds and sprigs of rosemary and thyme, if you like.

Leftovers will keep for up to 3 days in the fridge.