The fall and winter seasons are really the time to celebrate the abundance of butternut squash, packed with vitamins A and C, fiber, potassium and more. One of my favorite ways to prepare butternut squash is in stuffed butternut squash recipes; simply split one open, scoop out their seeds, and fill that cavity with something scrumptious—such as a savory, herbal filling. In this completely plant-based, gluten-free recipe for Stuffed Butternut Squash with Sage Lentil Filling, you simply cook up a rich, earthy filling with lentils, quinoa, walnuts, and sage, then fill pre-baked butternut squash with the hearty filling. It’s so easy you can serve it as a one-dish meal any night of the week, yet it’s pretty enough to be the headliner at your holiday table, too (think Thanksgiving or Christmas!). Plus, this vegan stuffed butternut squash recipe is a delicious menu item for your whole guest list.
This recipe is perfect for small butternut squash (pictured above), which I find at my local farmers market, so that each person can have their own stuffed butternut squash. In that case, use 4 small butternut squash instead of 2 medium ones called for in this recipe (if using medium squash, slice them in half for serving). You can also substitute another type of small winter squash for this recipe, such as acorn, carnival, or delicata.
Description
Create this vegan, gluten-free recipe for Stuffed Butternut Squash with Sage Lentil Filling for a comfort food fall or winter meal, or an elegant holiday menu option.
Squash:
- 2 medium butternut squash*
- 2 tablespoons water
- 1 tablespoon extra virgin olive oil
- Salt and pepper, as desired (optional)
Sage Lentil Filling:
Garnish: (optional)
- Preheat oven to 375 F.
- Split squash in half lengthwise, and scoop out seeds, exposing center cavity. Trim flesh of butternut squash to create cavity for filling (each medium squash half should hold about 1 ¼ cups filling). Reserve extra squash flesh for soups or stews. Reserve extra squash flesh for soups or stews.
- Place squash halves in a large (9 x 13-inch) baking dish, with cavity facing up. Add water to the bottom of the baking dish or pan.
- Drizzle squash with 1 tablespoon olive oil and season with salt and pepper as desired (optional).
- Cover with foil and bake for 30 minutes.
- Meanwhile, make filling by heating 1 tablespoon olive oil in a large sauté pan. Sauté onion and garlic for 7 minutes. Add quinoa, lentils, and sage, and sauté for an additional 2 minutes to toast. Add broth, and black pepper and cook, stirring frequently, for 15-20 minutes, until quinoa and lentils are just tender.
- Remove pot with filling from stove, and drain off any additional liquid left in mixture that has not been absorbed. Stir in walnuts and cranberries.
- Remove squash from oven and fill each cavity with filling, packing it with a spoon and mounding it over the top. (Makes about 5 cups of filling, 1 ¼ cups filling per squash half). Reserve any leftover filling to use as a side-dish with your next meal.
- Place the stuffed squash back in the oven (do not cover with foil) and cook for an additional 15 minutes, until squash is tender when pierced with a fork, and filling is browned.
- Remove from oven and garnish with sage leaves, if desired.
- Makes 8 servings (1/2 squash per serving)
Notes
*If you are able to find mini-butternut squash, substitute 4 mini squash for 2 medium butternut squash, using about 1/2 cup filling per squash half.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6 g
- Sodium: 125 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 43 g
- Fiber: 11 g
- Protein: 11 g
For other plant-based squash recipes, check out:
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