Preheat the oven to 400⁰F.
Line the baking sheet with parchment paper.
Place the butternut squash on the baking tray with the inside facing up.
Brush the walnuts with melted butter and sprinkle with salt.
Cook in the oven for 50-60 minutes, or until tender. Take out and cool.
Scoop out some soft walnuts and make the walnuts into a bowl. The extra walnuts you dig out can be used at will, as they are extra.
When the walnuts are in the oven, use a large pot. Melt 2 tablespoons of butter, add the rice, and stir to coat the rice with butter. Then add the chicken broth.
Bring the soup to a boil, cover the pot, turn to low heat, and simmer for 15 to 20 minutes.
After the rice is cooked, stir in ½ cup cheese, lentils, Lego pasta sauce, corn, cumin, coriander, garlic substitute. Stir well, taste, and add salt and pepper according to your preference.
Pour this mixture into a walnut bowl and fill it up. You may leave excess rice, which can be served with salad for lunch the next day.
Sprinkle with some grated cheese and bake for another 15 minutes until the cheese is melted.
Drizzle with 2 tablespoons of sour cream.
Enjoy!