Roasted Stuffed Butternut Squash

Name: Roasted Stuffed Butternut Squash
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 serving
Ingredients: 1 butternut squash; 2 tablespoons oil; 1 red onion; 2 cloves garlic; 2 teaspoons dried thyme; 1 cup (100g) chopped mushrooms; 15 oz 15oz/400g can green or brown lentils; 1 cup (40g) kale; 2 tablespoons dried cranberries; 2 tablespoons pumpkin seeds; salt and pepper

User Reviews

4.9

36 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings
4
Calories
349 kcal
Course
Dinner
Cuisine
American

Roasted Stuffed Butternut Squash

Yuliana Reed

Report

You'll love this easy Stuffed Butternut Squash recipe. It's a tasty vegan, gluten-free and vegetarian main dish with a flavorful stuffing made of lentils, mushrooms, kale and cranberries. It's seasoned with herbs and baked inside a squash making a beautiful presentation. A great healthy meal for Christmas, Thanksgiving or any dinner.

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

1 butternut squash
2 tablespoons oil divided
1 red onion diced
2 cloves garlic minced
2 teaspoons dried thyme
1 cup (100g) chopped mushrooms
15 oz 15oz/400g can green or brown lentils drained and rinsed (or 1 ½ cups cooked dry lentils)
1 cup (40g) kale chopped
2 tablespoons dried cranberries
2 tablespoons pumpkin seeds
salt and pepper

Add to Shopping List

Instructions

Preheat the oven to 400°F/200°C.
Cut the butternut squash in half lengthways, then use a spoon to scoop out and discard the seeds.
Rub the squash all over with 1 tablespoon of the oil, then place them, cut side down, on a baking sheet. Roast to 20 minutes, then flip and cook for a further 20 minutes or until the flesh is soft. The time depends on how big your butternut squash is.
Meanwhile, heat the remaining oil in a pan. Add the onion and cook for 5 minutes or until soft. Add the garlic and thyme and cook for a further minute.
Stir in the mushrooms into the pan and cook for 10 minutes or until they’ve softened and released their juices.
Stir in the lentils, kale, pumpkin seeds, dried cranberries and ¾ cup of water and cook for a further 5 minutes and season with salt and pepper.
When the squash is cooked, scrape a little of the squash from the neck to create a shallow channel (leave a ½ “ border around the edge). Chop the removed squash and stir into the pan of the lentil filling.
Pile the filling into the squash and return to the oven to cook for 5 minutes.
Serve and enjoy.

Notes

Make sure you add the pumpkin seeds and dried cranberries into the filling last as they may become soggy if added in the beginning.
Make sure you add the pumpkin seeds and dried cranberries into the filling last as they may become soggy if added in the beginning.
It’s important to cook the mushrooms until they have released all of their moisture to ensure they don’t make the filling too watery.
It’s important to cook the mushrooms until they have released all of their moisture to ensure they don’t make the filling too watery.
When purchasing your butternut squash, make sure you keep an eye out for how you want your final presentation to look. If cooking multiple butternut squash, make sure they are roughly the same size and shape.
When purchasing your butternut squash, make sure you keep an eye out for how you want your final presentation to look. If cooking multiple butternut squash, make sure they are roughly the same size and shape.
If you’d like to get a slightly browned crispy top, broil for 1-2 minutes after original cooking time.
If you’d like to get a slightly browned crispy top, broil for 1-2 minutes after original cooking time.
Use either green or brown lentils to make this dish.
Use either green or brown lentils to make this dish.
Instead of kale, try using spinach or collard greens as a replacement.
Instead of kale, try using spinach or collard greens as a replacement.
Add some fresh rosemary or sage if you like the taste of more herbs.
Add some fresh rosemary or sage if you like the taste of more herbs.
If you like a little spice, add a pinch of cayenne pepper to the stuffing as you’re cooking it.
If you like a little spice, add a pinch of cayenne pepper to the stuffing as you’re cooking it.
If you can’t find butternut squash, try making stuffed acorn squash.
If you can’t find butternut squash, try making stuffed acorn squash.
After cooking, drizzle with a dash of maple syrup for a hint of sweetness.
After cooking, drizzle with a dash of maple syrup for a hint of sweetness.
Serve drizzled with Red Wine Mushroom Gravy or Easy Vegan Gravy.
Pair with these Roasted Brussels Sprouts with Balsamic Vinegar.
Add a tasty side dish with Maple Glazed Carrots.
Perfect with some sage-infused Vegan Stuffing.
Add some carbs with easy French Parmentier Potatoes.

Nutrition Information

Show Details

Calories 349kcal (17%) Carbohydrates 56g (19%) Protein 15g (30%) Fat 10g (15%) Saturated Fat 1g (5%) Sodium 19mg (1%) Potassium 1291mg (37%) Fiber 14g (56%) Sugar 13g (26%) Vitamin A 21624IU (432%) Vitamin C 64mg (71%) Calcium 154mg (15%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 349 kcal

% Daily Value*

Calories	349kcal	17%
Carbohydrates	56g	19%
Protein	15g	30%
Fat	10g	15%
Saturated Fat	1g	5%
Sodium	19mg	1%
Potassium	1291mg	27%
Fiber	14g	56%
Sugar	13g	26%
Vitamin A	21624IU	432%
Vitamin C	64mg	71%
Calcium	154mg	15%
Iron	6mg	33%