Description
This Creamy Lentil Stuffed Butternut Squash is a comforting, nutrient-packed vegetarian dish perfect for fall or winter dinners. Roasted butternut squash halves are filled with a rich and flavorful lentil mixture enhanced with fresh herbs, tomato paste, and a splash of red wine. Topped with a luscious butternut-tahini sauce and garnished with fresh parsley, this meal combines wholesome ingredients and delicious textures for a satisfying plant-based entrée.
Ingredients
Scale
Butternut Squash
- 3 medium butternut squash
- Regular olive oil or avocado oil for roasting
- Kosher salt and freshly cracked black pepper
Creamy Lentil Filling
- 1 tablespoon olive oil (more if not using a nonstick pan)
- 2 large yellow onions, diced
- 6 cloves garlic, minced
- 1 tablespoon roughly chopped fresh sage leaves
- 2 teaspoons roughly chopped fresh rosemary leaves
- 2 tablespoons tomato paste
- 1/3 cup (80 mL) dry red wine (such as Pinot Noir, Shiraz/Syrah, or Malbec)
- 1 cup (190g) green or brown lentils
- 2 ⅔ cups (640 mL) vegetable broth
- 1 bay leaf
- 1 teaspoon sweet or hot paprika
- 2 ½ tablespoons tahini
- 2 teaspoons white miso paste
- 2-3 teaspoons good-quality balsamic vinegar
Butternut-Tahini Sauce
- 1 cup roasted butternut squash (from scooped out halves)
- 2 tablespoons tahini
- 1 tablespoon extra virgin olive oil
- 3-6 tablespoons water or vegetable broth (more as needed to thin sauce)
- Salt and pepper to taste
- Chopped Italian flat-leaf parsley, for garnish
Instructions
- Roast the Squash: Preheat oven to 425°F (218°C). Slice each butternut squash in half lengthwise and scoop out seeds. Place halves cut side up on a baking sheet, rub with oil, season with salt and pepper. Roast for 45-50 minutes until flesh is fork-tender and lightly browned.
- Prepare the Creamy Lentil Filling: Heat 1 tablespoon olive oil in a large frying pan over medium-high heat. Add diced onions, season lightly with salt, and sauté for 8-9 minutes until mostly browned, stirring occasionally but allowing color to develop. Add minced garlic, chopped sage and rosemary; cook while stirring for 2 minutes. Stir in tomato paste and cook 2-3 minutes until combined.
- Deglaze with Wine: Reduce heat to medium. Pour in red wine, stirring to loosen browned bits. Cook until liquid evaporates and alcohol aroma dissipates, about 2-3 minutes.
- Simmer Lentils: Add vegetable broth, lentils, bay leaf, and paprika to pan. Stir and bring to a boil, then reduce heat to maintain rapid simmer. Cook uncovered until lentils are just tender and most liquid absorbed, about 30 minutes.
- Finish Filling: Reduce heat to low. Stir in tahini, white miso paste, and balsamic vinegar until fully incorporated. Adjust seasoning with ½ to 1 teaspoon kosher salt and freshly ground black pepper to taste. Remove from heat and set aside.
- Prepare Squash for Stuffing: When roasted squash has cooled enough to handle, use a large spoon to carefully scoop out flesh from each half, leaving a ½ to ¾-inch border intact around the edges and bottom. Reserve 1 cup of the scooped flesh.
- Reduce Oven Temperature: Lower oven temperature to 350°F (175°C) to prepare for baking stuffed squash.
- Stuff and Bake Squash: Fill each squash cavity evenly with the lentil filling. Place stuffed halves back on baking sheet and bake for 15 minutes until heated through.
- Make Butternut-Tahini Sauce: In a food processor, combine reserved 1 cup butternut squash flesh, tahini, olive oil, salt, and pepper. Blend until smooth. Gradually stream in water or vegetable broth until sauce reaches a pourable but thick consistency, scraping sides as needed.
- Serve: Drizzle the butternut-tahini sauce over the stuffed squash and garnish with chopped Italian flat-leaf parsley for a fresh finish.
Notes
- You can use either green or brown lentils as they hold their shape during cooking.
- Use good-quality balsamic vinegar for the best flavor balance in the filling.
- Reserve extra scooped butternut squash flesh for other recipes like risotto, pasta, oatmeal, or smoothies.
- Adjust water or broth quantity in the sauce to achieve your preferred pourable consistency.
- Fresh herbs like sage and rosemary add unique aromatics; dried herbs can be substituted in a pinch but use less.
- Be careful not to over-stir onions during sautéing to allow them to caramelize properly.
- This dish is ideal for meal prep as flavors deepen when reheated.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 13 g
- Protein: 13 g
- Cholesterol: 0 mg
