Description
This plant-protein packed roasted lentil stuffed butternut squash recipe is so easy and full of fresh herbs and fall veggies for a healthy and flavorful dinner!
Ingredients
Scale
- 2 medium butternut squashes
- 1 bulb garlic
- 1 tbsp cooking oil (olive oil, avocado oil, or melted vegan butter)
- 1/2 tsp sea salt
- 2/3 cup dry quinoa
- 1 cup dry lentils (any type)
- 1/3 cup walnuts, chopped*
- 1 cup shiitake mushrooms, cleaned and rubbed dry
- 1 tbsp chopped sage
- 1 tbsp fresh thyme (or 1/2 tsp dried thyme)
- Pomegranate seeds, for garnish
- Vegan parmesan cheese, for garnish
Cashew Sauce:
- 1 tbsp cashew butter*
- 2 tbsp rice vinegar or lemon juice (about 1 lemon)
- 1/4 cup filtered water
- 1 tbsp soy sauce
- 1/2 tsp ground cumin
- 1/2 tsp onion powder
Instructions
- Prep: Preheat the oven to 400F and line a baking sheet with parchment paper. Wash the outside of the butternut squash, then carefully slice it in half with a large kitchen knife on a cutting board. You can either keep the squash as halves or slice them into quarters for smaller portions (suitable for holidays with lots of other dishes!). Peel part of the shell of the garlic bulb and trim 1/4″ to 1/2″ off of the top of the bulb. Slice the mushrooms and set aside.
- Finish prepping the butternut squash: Use a fork and spoon to scoop out the seeds. Then place the butternut squash halves and/or quarters onto the baking sheet, along with the garlic bulb. Brush the tops of the butternut squash with the oil, and give a drizzle to the top of the garlic. Sprinkle everything with sea salt.
- Roast: Place the baking sheet into the oven to roast for 25 minutes at first. After 25 minutes, remove the garlic bulb with oven mitts (it will be hot!), and set aside onto a plate to cool. Keep the butternut squash roasting for another 30-35 minutes, or until fork tender.
- Cook the quinoa and lentils: While the butternut squash finishes cooking, prepare the quinoa and lentils according to the packaging instructions. Once both are cooked, spoon the quinoa and lentils into a large bowl.
- While the quinoa and lentils are cooking, make the sauce: In a small bowl, whisk together the cashew sauce ingredients until combined. Set aside.
- Steam or sauté the mushrooms: In a small saucepan, you can either lightly sauté or steam the mushrooms just until soft (about 3-5 minutes).
- Mix the stuffing mixture: Add the mushrooms to the lentil quinoa bowl, along with the chopped walnuts, sage, and thyme. Squeeze the roasted garlic from the bulb into the bowl. Mix everything together. Then pour in the sauce into the lentil mixture, and toss to evenly combine.
- Stuff the squash: Remove the roasted butternut squash from the oven (keeping the oven on!), and using oven mitts, carefully scoop out about 1/2 of the flesh of the butternut squash. Place the extra butternut squash into the lentil stuffing bowl and toss to combine. Then fill the cavity of the butternut squash with the lentil stuffing, being generous with each squash half and/or quarter.
- Bake again: Place the butternut squash back into the oven to bake at 400F for another 20-25 minutes.
- Serve and enjoy! Remove the roasted butternut squash from the oven and carefully plate. Top with pomegranate seeds or dried cranberries and vegan parmesan cheese. Serve and enjoy!
- Storage: Store any leftovers in an airtight container and in the fridge for up to 5 days. Reheat in the oven at 350F for 10 minutes.
Notes
Nut-free: Swap in pumpkin seeds and tahini respectively.
See blog post for all tips & variations!