Lentil and yoghurt stuffed roast butternut

Halve the butternut and place onto a roasting tray along with the olive oil, salt, black pepper, sage, thyme, rosemary, onion and garlic. Cover the tray with tinfoil and place into a 180° C oven. Cook for 1 hour, then remove the tinfoil and cook for a further 20 – 30minutes, allowing the butternut to take on a golden colour. While the butternut is cooking, place the lentils and water into a small saucepan. Bring up to a simmer and cook for 15-20 minutes, or until all the water has been absorbed and the lentils are soft. Pour them into a mixing bowl and allow to cool, and then add the yoghurt, lemon zest and juice, mint and olive oil. Top each butternut half with the lentil mixture, drizzle with a little olive oil, top with a tablespoon of yoghurt and finish with some cracked black pepper