Stuffed butternut squash makes a stunning centerpiece for holiday gatherings and draws admiring looks at any Thanksgiving or Christmas table.

The tender roasted squash is filled with a hearty lentil filling, rich with earthy flavors that will satisfy everyone around your table.

Roasted alongside potatoes, fragrant herbs, and grapes, this dish delivers an elegant and proteinrich main dish.

stuffed butternut squash with lentils and melted cheese

Dietary Note: This recipe suits vegetarian, vegan, and gluten-free diets. It is low in cholesterol and saturated fat.

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What is stuffed butternut squash?

stuffed butternut squash cut into portions

Stuffed butternut squash is one of our favorite lentil recipes when we have people over for dinner. It’s a delicious plant-based recipe with seasonal ingredients during fall and winter.

This dish relies on lentils as a protein source, such as lentil loafzucchini boats, vegetarian lasagna, and mushroom Wellington.

It’s a satiating vegetarian dinner idea because it combines the sweet notes of the roasted butternut squash with the bold, rich lentil filling.

You can make the filling with canned or dried green or brown lentils you cooked in water until tender.

We recommend cooking this with roasted potatoes and grapes and serving it with mushroom gravy, roasted Brussels sprouts, and apple crumble for dessert.

Ingredients for stuffed butternut squash

stuffed butternut squash ingredients

Quantities are in the recipe box at the bottom of the page.

Butternut squash

Get a whole, fresh butternut squash. Cut it in half and seed it, but keep the peel on, as it provides structure to the dish.

Also, the peel is edible once roasted, so feel free to eat it if you like.

If your squash is large, you can make this recipe with one-half. If it’s smaller, you can use both halves.

Stuffing

  • Olive oil: substitute avocado oil.
  • Onion: substitute leek.
  • Garlic: fresh.
  • Lentils: You can use canned or dry lentils that you previously cooked in water until tender. Here is more information about how to cook lentils.
  • Walnuts: substitute almonds or rolled oats.
  • Canned tomatoes: we use crushed tomatoes. Substitute fire-roasted tomatoes.
  • Soy sauce: substitute tamari, balsamic vinegar, or coconut aminos.
  • Dried oregano: substitute Italian herb mix.
  • Salt and black pepper

Cheese

We recommend adding cheese or non-dairy cheese to the squash before serving it. The melted cheese adds that extra oomph that makes this dish extra festive.

You can use grated parmesan cheese or any other cheese or non-dairy cheese that melts.

Potatoes (optional)

This meal’s side dishes are Yukon gold, russet, or red potatoes. They cook at about the same time as the squash, so we think it’s a good idea to add them.

They also taste delicious and look beautiful with the squash.

We season the potatoes with olive oil, paprika, rosemary, garlic, salt, and black pepper.

Grapes (optional)

They look beautiful when roasted with the squash and the potatoes on the same tray. You can use both white and red grapes, but they are best if they are without seeds.

Also, baked grapes are delicious. They add a mild sweetness that is perfect for this dish.

stuffed butternut squash after baking with melted cheese

How to make stuffed butternut squash

US cups + grams measurements in the recipe box at the bottom of the page.

Roast the squash and the potatoes

Preheat the oven to 380°F or 190°C.

Wash and cut the potatoes into wedges and add them to a baking tray. Toss them with olive oil, paprika, rosemary, crushed garlic cloves, salt, and black pepper.

Wash the butternut squash, cut it in half, scoop out the seeds, and place it in the center of the baking tray, pushing the potatoes on the sides.

Season the squash with salt, pepper, and olive oil.

Tip: if your squash is large, you can roast just one-half.

butternut squash and potato wedges on a baking tray

Roast the squash and the potatoes at 380°F or 190°C for 35 to 45 minutes, or until the squash is knife tender. Don’t turn off the oven!

Now, scoop out some of the squash’s flesh to make space for the lentil stuffing.

Add the scooped-out flesh to the lentil stuffing below 👇

Tip: the butternut squash cooking time varies depending on its size.

scooping out the squash's flesh

Make the lentil stuffing

While the squash cooks, make the stuffing.

Heat the olive oil in a large skillet. Add chopped onion and minced or pressed garlic, and fry gently for 3 minutes.

Add drained and rinsed canned lentils (or cooked lentils), chopped walnuts, crushed tomatoes, water, dried oregano, soy sauce, red pepper flakes, salt, and black pepper.

Instructions for stuffed butternut squash filling

Simmer for 10 minutes on medium heat or until the mixture thickens and all water is gone.

Add the flesh of the squash you scooped out and mash it with a fork. Stir to combine.

Stuff the butternut squash

Add the lentil stuffing to the hollowed butternut squash.

Then add some grapes next to the potatoes.

Bake for 15 more minutes.

halved butternut squash with lentil walnut filling before baking

Tip: you can add quite a bit of stuffing as the squash is served as a main meal for 4 to 6 people.

Finally, add the grated parmesan cheese to the squash and bake for a few more minutes until the cheese melts.

stuffed butternut squash after baking with melted parmesan

Serving suggestions

Tips

Adjust cooking time: Our recipe is just an indication. Roasting time will vary between 30 and 60 minutes based on the type of oven and the size of your veggies.

Keep an eye on them and use your judgment to know when they are ready.

stuffed butternut squash with roasted potatoes and grapes

Storage & Make Ahead

Make ahead: roast the squash without filling the day before and store it in the fridge. You can make the lentil stuffing up to 3 days before and keep it in an airtight container in the refrigerator. Hollow out, stuff, and roast the squash for 20 minutes before serving it.

Refrigerator: stuffed butternut squash leftovers in the fridge for up to 4 days in an airtight container.

Freeze: we recommend freezing the stuffed squash right after stuffing it and before the second bake. Thaw in the refrigerator, then bake for 20 to 30 minutes until heated through.

Reheat: warm leftovers in the microwave, air fryer, or oven.

Similar recipes

stuffed butternut squash with roasted potatoes

Stuffed Butternut Squash

5 from 7 votes
Stuffed butternut squash is a showstopper, the perfect centerpiece recipe for special holiday meals like Thanksgiving or Christmas.
The roasted butternut is filled with a rich, earthy, flavor-packed lentil filling, suitable for vegetarians and meat-eaters alike.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6 people
Course: Main Course
Cuisine: American

Ingredients 

  • 1 butternut squash use half if yours is very large
  • 4 tablespoons grated parmesan cheese or non-dairy cheese; add more or less to taste

LENTIL STUFFING

  • 1 tablespoon olive oil
  • 1 onion chopped
  • 3 cloves garlic pressed
  • 1 can (15 ounces) lentils drained and rinsed
  • ½ cup walnuts chopped
  • 1 can (15 ounces) crushed tomatoes + 1 cup water to rinse the can
  • 2 tablespoons soy sauce or balsamic vinegar, tamari
  • ½ teaspoon dried oregano
  • 1 teaspoon salt more or less to taste
  • 2 twists black pepper + red pepper flakes to taste

ROASTED POTATOES & GRAPES (optional)

  • 4 – 5 medium potatoes washed and cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon rosemary dried or fresh
  • 1 teaspoon paprika
  • ½ teaspoon salt or more to taste
  • 2 twists black pepper
  • 1 bunch grapes white, red, or both

Instructions 

ROAST SQUASH AND POTATOES

  • Preheat the oven to 380°F or 190°C.
    Wash and cut 4 – 5 medium potatoes into wedges and add them to a baking tray. Season and toss them with 2 tablespoons olive oil, 1 teaspoon rosemary, 1 teaspoon paprika, ½ teaspoon salt, and 2 twists black pepper
    Wash 1 butternut squash, cut it in half, scoop out the seeds, and place it in the center of the baking tray, pushing the potatoes on the sides.
    Season it with salt, pepper, and olive oil.
    If your squash is large, you can roast just one-half.
    butternut squash and potato wedges on a baking tray
  • Roast the squash and the potatoes for 35 to 45 minutes, or until the squash is knife tender. Don’t turn off the oven!
    Scoop out some of the squash’s flesh to make space for the lentil stuffing.
    Add the scooped-out flesh to the lentil stuffing below.
    scooping out the squash's flesh

MAKE LENTIL STUFFING

  • While the squash cooks, make the stuffing.
    In a large skillet, heat 1 tablespoon olive oil. Add 1 onion (chopped), 3 cloves garlic (pressed) and fry gently for 3 minutes.
    Add 1 can (15 ounces) lentils (drained and rinsed), ½ cup walnuts (chopped), 1 can (15 ounces) crushed tomatoes, 1 cup water, 2 tablespoons soy sauce, ½ teaspoon dried oregano, 1 teaspoon salt, 2 twists black pepper, and red pepper flakes to taste.
    Simmer for 10 minutes on medium heat or until the mixture thickens and all water is gone.
    Add the flesh of the squash you previously scooped out and mash it with a fork. Stir to combine.
    Instructions for stuffed butternut squash filling

STUFF THE BUTTERNUT SQUASH

  • Add the lentil stuffing to the hollowed butternut squash.
    Then add 1 bunch grapes cut into 4-5 pieces next to the potatoes.
    Bake for 15 more minutes.
    Tip: you can add quite a bit of stuffing as the squash is served as a main meal for 4 to 6 people.
    halved butternut squash with lentil walnut filling before baking
  • Finally, add 4 tablespoons grated parmesan cheese (or non-dairy cheese) on top of the squash and bake for a few more minutes until the cheese melts.
    stuffed butternut squash after baking with melted parmesan

Video

Stuffed Butternut Squash (lentil filling)

Notes

Nutrition information is an estimate for 1 serving of stuffed butternut squash out of 6 servings including potatoes and grapes.
STORAGE & MAKE AHEAD
Make ahead: roast the squash without the filling the day before and store it in the fridge. You can make the lentil stuffing up to 3 days before and keep it in an airtight container in the refrigerator. Hollow out, stuff, and roast the squash for 20 minutes before serving it.
Refrigerator: stuffed butternut squash leftovers in the fridge for up to 4 days in an airtight container.
Freeze: we recommend freezing the stuffed squash right after stuffing it and before the second bake. Thaw in the refrigerator, then bake for 20 to 30 minutes until heated through.
Reheat: warm leftovers in the microwave, air fryer, or oven.
SUBSTITUTIONS:
Olive oil: substitute avocado oil.
Onion: substitute leek.
Lentils: substitute canned lentils with cooked dried lentils (green or brown)
Walnuts: substitute almonds or rolled oats.
Canned tomatoes: Substitute fire-roasted tomatoes.
Soy sauce: substitute balsamic vinegar, tamari, or coconut aminos.
Dried oregano: substitute Italian herb mix.
Cheese: substitute vegan meltable cheese.

Nutrition

Calories: 550kcal, Carbohydrates: 88g, Protein: 21g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 6g, Trans Fat: 0g, Cholesterol: 3mg, Potassium: 1993mg, Dietary Fiber: 22g, Sugar: 11g, Vitamin A: 7024IU, Vitamin B6: 1mg, Vitamin C: 72mg, Vitamin E: 3mg, Vitamin K: 21µg, Calcium: 161mg, Folate: 273µg, Iron: 7mg, Manganese: 2mg, Magnesium: 166mg, Zinc: 3mg
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Nico and Louise in front of the Consolazione church in Todi

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with vegetarian and vegan recipes.

5 from 7 votes (5 ratings without comment)

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12 Comments

  1. I’m thinking of making this tomorrow!! very excited-one question-I couldnt find canned lentils just the dry type-I don’t know how to measure the dry amount to the 15 oz can-do you know that answer? If not I’ll figure it out and by the way you 2 are an absolutely adorable couple!! xoxo

    1. Hi Helene,

      thank you so much for your message ๐Ÿ™‚
      I usually consider 1 cup of dry lentils turns into about 2 cups of cooked lentils (or a little more depending on the lentil variety).

      A 15-ounce can is about 1.5 cups of cooked lentils. So you can cook 3/4 cup dry lentils in lightly salted boiling water until tender and use those for the filling.
      Hope this helps.
      Cheers,
      Nico

      1. Thanks!! I appreciate your fast response!! I’m looking forward to making this whole ensemble for tonight’s dinner!! I’ll report back!!

  2. I have made it today and the result looked just like your pictures. The taste is good, but we did not eat the skin of the squash. We think we would like another structured food on the side like bread. All structures are quite similar.

    I will keep the recipe and will use it another time.

    1. Hi Michiel,
      I’m happy you liked the stuffed butternut squash. Feel free to serve it with other sides of your liking, we also suggest a crisp side salad or green bean salad ๐Ÿ™‚
      Have a great Sunday. Louise

  3. 5 stars
    This was a wonderful recipe full of many different flavors. The sweetness of the squash really came through but was balanced by the savory filling. It took an hour for my squash to cook, so the timing was off a bit for me. Love it and it will be in my regular rotation.

    1. Fantastic, Deb!
      I’m very happy you enjoyed the stuffed butternut.
      Thanks for the tip on the cooking time, this definitely depends on the size of your squash ๐Ÿ™‚
      Have a great rest of your weekend. Kindest,
      Louise