Stuffed Butternut Squash

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: people

Author: Nico Pallotta

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) (240 grams) lentils drained and rinsed
½ cup (60 grams) walnuts chopped
1 can (15 ounces) (400 grams) 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

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.
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.

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.

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.
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.

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.