Creamy Lentil Stuffed Butternut Squash with Butternut Tahini Sauce Recipe

I absolutely love this Creamy Lentil Stuffed Butternut Squash with Butternut Tahini Sauce Recipe because it feels like a warm, comforting hug on a chilly evening. The creamy lentil filling paired with the sweet roasted butternut squash creates this beautiful balance of savory and subtly sweet flavors that’s hard to beat. Plus, the butternut tahini sauce adds that extra layer of richness and silkiness that makes this dish truly special.

Whether you’re cooking for a cozy family dinner or impressing friends at a casual gathering, you’ll find that this recipe works wonderfully as a hearty main or even a showstopper side dish. I discovered this trick when I needed a plant-based dish that was both satisfying and elegant, and now it’s in my regular rotation because it’s comforting and packed with wholesome nutrients.

this …

Ingredients You’ll Need

The ingredients in this Creamy Lentil Stuffed Butternut Squash with Butternut Tahini Sauce Recipe are straightforward and easy to find. Each item plays an essential role—from the sweet squash to the herby lentils and creamy tahini, blending beautifully to create a comforting, well-rounded dish.

• Butternut squash: Pick medium-sized ones with smooth skin for easier slicing and roasting.
• Olive oil or avocado oil: Great for roasting to bring out a deep, toasty flavor and help with caramelization.
• Kosher salt and black pepper: Essential for seasoning layers evenly throughout the recipe.
• Yellow onions: Adding sweetness and depth to the lentil filling when sautéed properly.
• Garlic: Fresh minced garlic is a must to boost the savory notes.
• Fresh sage leaves: Lends a beautiful earthy and slightly peppery aroma; make sure to roughly chop for even distribution.
• Fresh rosemary leaves: Their piney flavor complements the squash and lentils perfectly.
• Tomato paste: Used to deepen the flavor base and add umami.
• Dry red wine: Helps deglaze the pan and infuses a subtle richness—choose wines like Pinot Noir or Shiraz you’d enjoy drinking.
• Green or brown lentils: These hold their shape well and soak up the delicious flavors.
• Vegetable broth: Use a good-quality broth to keep everything flavorful and vibrant.
• Bay leaf: Adds a subtle layer of herbal complexity during simmering.
• Sweet or hot paprika: Adjust depending on your preference for warmth or sweetness.
• Tahini: The star in the sauce and filling, providing creaminess and nuttiness.
• White miso paste: This introduces that umami depth and a touch of saltiness.
• Balsamic vinegar: Just a little to brighten the filling with a touch of acidity.
• Extra virgin olive oil: For blending into the sauce, giving it a silky finish.
• Italian flat-leaf parsley: Fresh garnish to add a pop of color and freshness at the end.

Variations

One of the things I love is how flexible this Creamy Lentil Stuffed Butternut Squash with Butternut Tahini Sauce Recipe can be. Feel free to customize it to fit your mood or pantry—whether that means swapping herbs, playing with spices, or adding extra veggies. Here are some of my favorite tweaks I’ve discovered along the way.

• Add mushrooms: I sometimes sauté cremini mushrooms with the onions for an earthy twist that my family adores.
• Spice it up: Adding a pinch of cayenne or smoked paprika brings a smoky heat that contrasts beautifully with the sweetness of the squash.
• Make it gluten-free: This recipe is naturally gluten-free, but just double-check your vegetable broth and miso to be safe.
• Switch up the lentils: Red lentils turn creamier and cook faster if you’re short on time, but I find green or brown work best for texture.

How to Make Creamy Lentil Stuffed Butternut Squash with Butternut Tahini Sauce Recipe

Step 1: Roast the Butternut Squash

Start by preheating your oven to 425°F (218°C). Slice each butternut squash in half lengthwise and scoop out the seeds—don’t toss them; you can roast those later for a crunchy snack! Rub each half with a generous drizzle of olive or avocado oil, then sprinkle kosher salt and freshly cracked black pepper all over. Place them cut side up on a baking sheet and roast for 45 to 50 minutes until the squash is fork-tender and caramelized around the edges. This roasting step is crucial because it enhances the natural sweetness and softens the squash for scooping.

Step 2: Prepare the Creamy Lentil Filling

While your squash is roasting, heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onions with a pinch of salt and sauté without stirring too much — letting the onions get those golden brown edges really deepens the flavor. After about 8-9 minutes, when most onions are caramelized, toss in the minced garlic, sage, and rosemary. Keep stirring for 2 minutes, watching carefully so the garlic doesn’t burn. Now add the tomato paste and cook for another 2-3 minutes until it melds with the other ingredients and smells rich.

Next, pour in the red wine to deglaze the pan—scrape up all those flavorful brown bits stuck to the pan and cook until the wine evaporates, roughly 2-3 minutes. Pour in the vegetable broth, toss in lentils, bay leaf, and paprika. Bring to a boil, then lower to a rapid simmer and cook until lentils are tender and liquid mostly absorbed, about 30 minutes. Once the lentils are perfectly tender, reduce heat then stir in tahini, miso paste, and balsamic vinegar. Taste and season with salt and pepper; this step really brings the filling alive.

Step 3: Scoop and Stuff the Squash

When your squash halves are cool enough to handle, carefully scoop out the flesh, leaving about a ½ to ¾-inch border around the skin to hold the stuffing. Set aside one cup of this scooped squash for the tahini sauce—you can save the rest for another use like adding to risotto or smoothies. Now, turn your oven down to 350°F (175°C). Spoon the creamy lentil filling into each squash cavity, filling them generously.

Step 4: Bake the Stuffed Squash and Make the Butternut Tahini Sauce

Place the stuffed squash halves back on the baking sheet and bake for an additional 15 minutes, just to warm everything through and let flavors marry. Meanwhile, make the sauce by blending together the reserved butternut squash flesh with tahini, olive oil, salt, and pepper in a food processor or blender. Slowly stream in water or vegetable broth until you reach a smooth, pourable consistency that’s not too thin. This sauce is what ties the whole dish together, adding that silky, luscious finish.

Step 5: Serve and Enjoy!

Drizzle the warm butternut tahini sauce over the stuffed squash just before serving. Sprinkle with chopped Italian flat-leaf parsley for a fresh touch and a pop of green color. I promise, once you try this, it’ll be hard to go back to plain roasted squash.

How to Serve Creamy Lentil Stuffed Butternut Squash with Butternut Tahini Sauce Recipe

Garnishes

I love topping the stuffed squash with a sprinkle of fresh chopped Italian parsley because it adds brightness and a pop of color. Sometimes, I also sprinkle toasted pumpkin seeds for a crunchy texture contrast that pairs surprisingly well with the creamy lentils. A little drizzle of extra virgin olive oil on top right before serving gives it a beautiful sheen and hits all the right notes.

Side Dishes

This recipe is pretty hearty on its own, but I often serve it alongside a simple green salad with a lemony vinaigrette to cut through the richness. Roasted Brussels sprouts or garlic sautéed kale also work beautifully for a complete, veggie-packed meal. If you want some carbs, a crusty baguette or quinoa pilaf complements the texture nicely.

Creative Ways to Present

For special occasions, I like to serve the stuffed squash halves on individual plates, drizzling the sauce artistically around the edges instead of just on top. You can also stuff smaller baby squash for a cute appetizer version that wows guests. Layering the sauce with a sprinkle of microgreens or edible flowers can really elevate the presentation for holiday dinners.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for up to 3 days. I usually store the stuffed squash and sauce separately to maintain texture—though if you want, you can drizzle the sauce on top just before reheating. Just make sure to cool completely before storing.

Freezing

If you want to freeze portions, this recipe freezes best before baking the stuffed squash. Wrap each half tightly in foil or freezer-safe containers to avoid freezer burn. When you’re ready to eat, thaw overnight in the fridge and bake as directed, adding a little extra time since it’ll be cold.

Reheating

I reheat leftovers in the oven at 350°F (175°C) wrapped loosely with foil to prevent drying out, for about 15-20 minutes. If you store the sauce separately, warm it gently on the stove or microwave and pour over just before serving for that fresh, velvety texture.

FAQs

Final Thoughts

This Creamy Lentil Stuffed Butternut Squash with Butternut Tahini Sauce Recipe holds a special place in my kitchen—it’s the perfect blend of flavors and textures that feels both indulgent and wholesome. I hope you enjoy making and sharing it as much as I do. Give yourself the gift of cozy, nourishing food that’s as beautiful to look at as it is delicious to eat. Trust me, once you try this, it might just become a new favorite too!

Print