Vegan Stuffed Butternut Squash with Lentil Apple Filling
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4
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Calories
298 kcal
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Course
Main Course
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Cuisine
American
Vegan Stuffed Butternut Squash with Lentil Apple Filling
Description
The Vegan Stuffed Butternut Squash with Lentil Apple Filling centers on halved butternut squash, roasted until tender and slightly caramelized at the edges. After scooping out part of the roasted flesh, it is gently mixed into a warm filling of sautéed onions and garlic with herbs—sage, thyme, rosemary, and fennel seeds—and cooked lentils. Chopped apples add hints of sweetness and texture, while pecans contribute a crunch. The filling is only lightly mixed with the mashed squash to keep some distinct chunks for texture contrast.
The herbs and the mild sweetness from the apple complement the earthiness of the lentils and the natural sweetness of the butternut squash, resulting in a balanced, filling dish. The squash serves as an edible bowl, making for an attractive presentation suitable for seasonal meals or vegan gatherings.
Variations include substituting butternut squash with acorn squash or swapping apples for firmer pears to prevent mushiness during cooking. Nuts like walnuts or hazelnuts can replace pecans. For added richness, you can serve with a drizzle of tahini or vegan sour cream, enhancing moisture and flavor.
Ingredients
- 1 butternut squash or two small butternut squashes, large
- 2 tsp neutral cooking oil generic cooking oil
- 1/4 tsp salt
- black pepper generous dash
For the Filling:
- 1 tsp neutral cooking oil generic cooking oil
- 1/4 tsp fennel seeds preferably crushed
- 1/4 tsp sage or 1 tbsp chopped fresh sage, dried
- 1/2 tsp thyme dried
- 1/4 tsp rosemary dried
- 1/4 cup red onion finely chopped
- 2 cloves garlic finely chopped
- 15 oz lentils drained, or 1.5 cups cooked lentils, canned
- 1/2 tsp salt
- 1/4 tsp onion powder
- 1/8 tsp black pepper
- 1/2 apple chopped small
- 1/4 cup pecans omit for Nutfree, chopped
Instructions
- Slice the butternut squash into half. Remove the seed box, then drizzle, brush all over with oil, and sprinkle salt and pepper.
- Bake at 400 degrees F (205 C) for 45-50 minutes, or until cooked completely in the middle.
- Meanwhile, make your lentil filling. Heat a skillet over medium heat, add oil, then add in your fennel seeds, and herbs, sage, thyme, rosemary, and mix in.
- Add in the onion, garlic, and mix in, and cook until the onion is golden.
- Add in your lentils, salt, onion powder, black pepper, and mix in, then add in the apples, pecans, and mix in, and cook for 2-3 minutes, or until the mixture is heated through. Taste and adjust flavor.
- Remove the butternut squash from the oven. Scoop out the middle portion of the butternut squash, leaving about half an inch in the squash.
- Mash the butternut squash that you removed and lightly mix into the lentils. You dont want to completely mix it in, there should be some blobs of butternut squash in the lentil mixture. Also if you handle the mixture too much, the lentils would start to break down.
- Spoon the lentil mixture into the scooped out butternut squash. sprinkle a little bit of salt and pepper, and bake at 400 degrees F for 10 minutes, or broil for 1-2 minutes.
- Remove from the oven and serve as is, or serve with a drizzle of lemon juice, or a side of gravy . To make this without nuts, just omit the pecans.
Notes
- If butternut squash is unavailable, acorn squash offers a suitable substitute.
- Use firmer pears instead of apples to maintain texture during baking.
- Walnuts or hazelnuts can replace pecans for nut variation.
- The herb blend is flexible; sturdy herbs such as oregano can be used instead of sage, thyme, and rosemary.
- Consider topping with tahini or vegan sour cream for extra creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 48g | 16% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 447mg | 19% |
| Potassium | 1125mg | 24% |
| Fiber | 14g | 56% |
| Sugar | 9g | 18% |
| Vitamin A | 19959IU | 399% |
| Vitamin C | 43mg | 48% |
| Calcium | 126mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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