Stuffed Butternut Squash Recipe

Top down view of 2 stuffed butternut squash halves on parchment.

This vegan stuffed butternut squash is made using lentils, vegetables and seeds for crunch. It's a delicious, easy to prepare dish, perfect for the holiday season!

Course Dinner, Lunch

Cuisine gluten free, vegan

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings servings

Calories 193kcal

Author Monika Dabrowski

Ingredients

1 medium/large butternut squash over 3.3lb/1½kg, rinse then dry before cutting
7.05 ounces mushrooms wiped, approx. 8 med. mushrooms
1 cup cooked green lentils drained and rinsed (if from a can)
3.53 ounces fresh spinach approx. 3 handfuls, chopped
2 teaspoons soy sauce
3 sundried tomatoes in oil, drained, finely chopped
1⅓ tablespoons tomato puree
1 teaspoon Italian herbs
⅓ teaspoon onion and garlic granules each
1 teaspoon sweet paprika or combined with hot
3 tablespoons sunflower seeds plus 1 tablespoon pumpkin seeds for topping
2 tablespoons olive oil
Fine sea salt and pepper to taste

US Customary - Metric

Instructions

Prepare butternut squash

Cut: Preheat the oven to 375F/190C/gas mark 5. Place the butternut squash on top of a cutting board and using a large sharp knife cut in half lengthwise. Scoop out and discard the seeds.
Season: Place the halves, open-side-up, on top of a baking sheet, season and brush the inside with a little oil (approx.1 tablespoon).
Roast: Roast in the centre of the oven for 55-60 minutes or until golden brown. The squash is ready when it starts caramelizing around the edges and is tender (check with a fork). Remove from the oven (increase the oven temperature to 400F/200C/gas mark 6) and follow the Instructions for stuffing below.

Make filling and assemble

Scoop out pulp: Once you've removed the squash from the oven scoop out some of the pulp (leaving a 1cm/⅓ inch around the edge). Chop the pulp roughly and set aside.
Cook mushrooms: Cut each mushroom in half and then slice thickly. In a large non-stick pan heat 1 tablespoon of oil, add the mushrooms, pepper to taste and cook over a fairly high heat for about 5 minutes stirring often. Halfway through cooking add the soy sauce. Remove from the pan and set aside.
Wilt spinach: Using the same pan briefly heat the spinach (with 1-2 teaspoons of oil, if required) just until wilted stirring all the time (this will take about a minute). Remove from the heat.
Combine filling ingredients: To the mixing bowl add the lentils, butternut squash pulp, mushrooms, spinach, tomato puree, sundried tomatoes, 2 tablespoons of sunflower seeds and spices. Stir the mixture thoroughly then taste and adjust the seasoning as needed.
Stuff butternut squash: Sprinkle the inside of the squash halves with a little salt, pepper and hot paprika (optional) and stuff with the filling mixture. Combine 1 tablespoon of sunflower and pumpkin seeds (each) with 2 teaspoons of oil and spread over the top.
Bake: Bake in the centre of the oven for 10 minutes. Remove from the oven, set aside for 5 minutes then serve.

Notes

The exact time needed to roast the butternut squash will depend on the size of your vegetable. Ensure it's tender before removing from the oven.
To save time start making the filling while the squash is in the oven.
Add some heat by sprinkling the butternut squash halves with hot paprika before stuffing.
Although the skin of the butternut squash is (theoretically) edible it can be tough (as with any winter squash) and not especially tasty. I don't eat it but this is down to personal preference.
Serve with roast potatoes, mashed rutabaga or celery root. Delicious with crunchy holiday coleslaw, cranberry sauce or chutney.
Best served hot. Refrigerate leftovers, covered, for up to 3 days.
Reheat in the microwave.
Freeze in an airtight container for up to 3 months. Defrost in the fridge overnight, remove from the oven an hour before baking then bake at 375F for 15-20 minutes or until heated through.

Nutrition