Description

This Creamy Lentil Stuffed Butternut Squash is a wholesome and flavorful vegetarian dish featuring roasted butternut squash halves filled with a savory lentil mixture enriched with fresh herbs, tomato paste, red wine, and a touch of tahini and miso. Topped with a smooth butternut-tahini sauce and garnished with fresh parsley, this recipe delivers a comforting, nutrient-dense meal perfect for fall and winter dinners.

Ingredients

Scale

Butternut Squash

3 medium butternut squash
Regular olive oil or avocado oil for roasting
Kosher salt and freshly cracked black pepper

Creamy Lentil Filling

1 tablespoon olive oil (additional if not using nonstick pan)
2 large yellow onions, diced
6 cloves garlic, minced
1 tablespoon roughly chopped fresh sage leaves
2 teaspoons roughly chopped fresh rosemary leaves
2 tablespoons tomato paste
1/3 cup (80 mL) dry red wine (such as Pinot Noir, Shiraz/Syrah, or Malbec)
1 cup (190g) green or brown lentils
2 ⅔ cups (640 mL) vegetable broth
1 bay leaf
1 teaspoon sweet or hot paprika
2 ½ tablespoons tahini
2 teaspoons white miso paste
2-3 teaspoons good-quality balsamic vinegar

Butternut-Tahini Sauce

1 cup roasted butternut squash (from the scooped out halves)
2 tablespoons tahini
1 tablespoon extra virgin olive oil
3-6 tablespoons water or vegetable broth, more as needed to thin the sauce
Salt and pepper to taste
Chopped Italian flat-leaf parsley, for garnish

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Instructions

Roast the squash: Preheat the oven to 425°F (218°C). Slice each butternut squash in half lengthwise and scoop out the seeds and stringy pulp. Place the halves cut side up on a large baking sheet. Rub each with oil and season with kosher salt and freshly cracked black pepper. Roast for 45-50 minutes until the flesh is fork tender and lightly browned.
Prepare the creamy lentil filling: Heat 1 tablespoon olive oil in a large frying pan over medium-high heat until hot. Add the diced onions and season lightly with salt. Sauté for 8-9 minutes, stirring occasionally but allowing the onions to brown nicely. Add minced garlic, chopped sage, and rosemary, cooking for 2 minutes while stirring frequently to prevent burning. Stir in the tomato paste and cook for an additional 2-3 minutes.
Deglaze and simmer lentils: Lower heat to medium and pour in the red wine, stirring to deglaze the pan and lift any browned bits. Cook for 2-3 minutes until the alcohol smell dissipates and most liquid is evaporated. Add vegetable broth, lentils, bay leaf, and paprika. Bring to a boil, then reduce heat to maintain a rapid simmer. Cook until lentils are just tender and most broth is absorbed, about 30 minutes.
Incorporate final ingredients into filling: Reduce heat to low and stir in tahini, white miso paste, and balsamic vinegar. Mix well until fully combined. Adjust seasoning with kosher salt and black pepper to taste. Set filling aside.
Scoop roasted squash flesh: Once the squash is cool enough to handle, carefully scoop out the flesh from each half, leaving a ½ to ¾-inch thick border intact to maintain the shell shape. Reserve all but 1 cup of the scooped squash flesh for other uses like risotto or smoothies.
Preheat oven for baking stuffed squash: Reduce oven temperature to 350°F (175°C).
Stuff and bake the squash: Fill each butternut squash cavity with the prepared lentil mixture. Arrange stuffed halves on the baking sheet and bake for 15 minutes until warmed through.
Make the butternut-tahini sauce: Place 1 cup reserved roasted squash flesh in a food processor. Add tahini, extra virgin olive oil, salt, and pepper. Blend until smooth, streaming in water or vegetable broth as needed to create a pourable but thick sauce. Scrape down the sides as you blend to ensure even consistency.
Serve: Drizzle the butternut-tahini sauce over the stuffed squash halves. Garnish with chopped Italian flat-leaf parsley if desired and serve warm.

Notes

This recipe serves 6 people, perfect for a dinner gathering or meal prep.
You can substitute vegetable broth with water if needed, but broth adds more flavor.
The leftover scooped butternut squash flesh can be used in soups, pasta sauce, smoothies, or risotto.
If you prefer, you can swap fresh rosemary and sage with dried herbs — use about one-third the amount.
For a gluten-free version, ensure the miso paste is certified gluten-free as some brands contain barley.
Adjust balsamic vinegar amount to balance acidity depending on your taste preference.
This dish can be made vegan by using plant-based broth and ensuring no animal-derived ingredients in the pantry staples.

Nutrition

Serving Size: 1 stuffed butternut squash half
Calories: 320
Sugar: 6g
Sodium: 420mg
Fat: 11g
Saturated Fat: 1.5g
Unsaturated Fat: 8.5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 12g
Protein: 12g
Cholesterol: 0mg