If you’re looking for a cozy, flavorful dish that feels both wholesome and a little special, you’ve got to try this Stuffed Butternut with Autumn Spice Lentils and Feta Recipe. I absolutely love how this dish combines the natural sweetness of roasted butternut squash with the warm spices of ginger and curcuma in the lentils, all topped off with creamy feta and crunchy walnuts. Whether it’s a quiet weeknight or a small gathering, this recipe always brings a little autumn comfort to the table that I’m excited to share with you.

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Why You’ll Love This Recipe

Rich autumn flavors: The warm spices marry perfectly with the natural sweetness of roasted butternut.
Simple yet impressive: It’s an easy prep but looks and tastes like you’ve spent hours in the kitchen.
Nutritious and filling: Lentils add protein, while feta and walnuts add texture and depth.
Versatile for any occasion: Whether it’s a vegetarian main or a side, it fits right in.

Two halves of roasted butternut squash with a warm orange color and slightly browned edges, each filled with a layer of yellow lentils and topped with white crumbled cheese, light brown walnut pieces, small green thyme sprigs, and a few thin bright orange flower petals scattered on top. The two squash halves rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients work together beautifully to create layers of flavor and texture. If you can, try to find a firm butternut squash and fresh thyme sprigs for the best taste.

Butternut squash: Choose one that feels heavy for its size — that means it’s fresh and moist inside.
Orange lentils: These cook quickly and soak up the spices wonderfully.
Vegetable stock: Adds richness to the lentils; homemade or store-bought both work.
Feta cheese: I find that crumbling it on top just before serving gives a lovely tangy bite.
Ground dried ginger: This adds warmth without overpowering the dish.
Ground dried curcuma: Besides its health boost, it gives a subtle earthiness and beautiful color.
Fresh thyme sprigs: The fresh herbs really brighten everything when sprinkled on last.
Walnuts: Toast them slightly if you have time — it’s a game changer for crunch and flavor.
Olive oil: Use a good quality extra virgin for drizzling and roasting.
Salt and pepper: Essential for balancing all the flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with this Stuffed Butternut with Autumn Spice Lentils and Feta Recipe depending on what I have on hand or my mood. You can easily make it your own by switching up a few ingredients or adding some extras.

Make it vegan: Swap the feta for a tangy vegan cheese or simply omit it and add more walnuts for crunch.
Spice it up: Add a pinch of chili flakes or smoked paprika to the lentils for a little heat.
Add greens: Stir in chopped kale or spinach into the lentils after cooking for extra color and nutrients.
Protein boost: Toss in some cooked quinoa or chickpeas with the lentils to make it heartier.

How to Make Stuffed Butternut with Autumn Spice Lentils and Feta Recipe

Step 1: Roast Your Butternut to Perfection

Start by preheating your oven to 180°C (350°F). Lay the two halves of butternut squash cut side up on a baking tray. Drizzle a good splash of olive oil over each half and season generously with salt and pepper. Roast them for about an hour until they’re beautifully soft and you can easily pierce them with a knife. I remember the first time I tried roasting butternut like this — the house smelled amazing and the squash turned melt-in-your-mouth tender, which is exactly what you want.

Step 2: Cook Those Autumn Spice Lentils

While your butternut is roasting, cook the orange lentils. Pour the lentils into a pot with the vegetable stock and bring to a simmer. Follow the package instructions for cook time — usually about 15-20 minutes until tender but not mushy. Drain off any excess liquid then stir in the ground dried ginger and curcuma. Season with salt and pepper to taste. This spice combo really transforms simple lentils into something warm and complex — here’s a little trick I picked up: toast the spices in the dry pan for a minute before adding to the lentils to deepen their flavor even more.

Step 3: Assemble Your Stuffed Butternut

Once the butternut halves are roasted and soft, take them out of the oven and place them carefully on plates. Spoon the warm, spiced lentils generously into each half, then scatter the walnuts on top. I love crumbling feta over everything last for a nice creamy contrast and finishing with fresh thyme leaves adds that herbal pop that makes the dish feel fresh and inviting. Serve right away and prepare to hear all the compliments!

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Pro Tips for Making Stuffed Butternut with Autumn Spice Lentils and Feta Recipe

Roast with skin on: I keep the skin on the butternut during roasting; it holds the squash perfectly and is easy to scoop out.
Don’t overcook lentils: Lentils can get mushy fast, so keep an eye and drain promptly when tender but still intact.
Fresh herbs make a difference: Adding thyme leaves at the end really lifts the whole dish with freshness.
Use good quality feta: Cheap feta can be too salty or rubbery; I always opt for a crumbly, tangy brand for best results.

How to Serve Stuffed Butternut with Autumn Spice Lentils and Feta Recipe

Two halves of roasted butternut squash sit on a metal baking tray with a light brown surface on a white marbled table. Each half has three layers: the bottom layer is the orange roasted squash, the middle layer is a yellow lentil filling with a grainy texture, and the top layer includes white crumbled cheese, small pieces of walnut, thin orange strips, and sprigs of green herbs. Below the tray on the white marbled surface, there is a scatter of loose red lentils. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I typically keep it simple here with extra fresh thyme sprigs or a sprinkle of toasted walnuts for that crunch. Sometimes I add a drizzle of good olive oil or even a touch of chili oil if we want a bit of heat. A squeeze of lemon juice can also brighten up the whole dish beautifully.

Side Dishes

My family goes crazy for this recipe paired with a crisp green salad or some garlicky sautéed greens like kale or spinach. If you want to turn it into a bigger feast, a warm crusty bread works wonderfully to soak up all the juices.

Creative Ways to Present

For special occasions, I like to cut the roasted butternut into smaller cubes and layer the lentils, feta, and walnuts in individual ramekins. It looks fancy but stays cozy and approachable. I’ve even served it as a stuffing for roasted bell peppers or eggplants, giving it a fresh twist.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare, but hey, it happens!), store the stuffed butternut and lentils separately in airtight containers. This helps maintain the texture, especially so the butternut doesn’t get soggy overnight.

Freezing

I’ve frozen the cooked lentils before and they thaw nicely, but I wouldn’t recommend freezing the stuffed butternut halves after assembling because the texture changes. Instead, freeze lentils on their own, then reheat and stuff fresh butternut when you’re ready.

Reheating

To reheat, I pop the butternut halves back into a 180°C oven for about 10-15 minutes to soften them up again, and gently warm the lentils on the stovetop. Adding a drizzle of olive oil or a squeeze of lemon juice before serving freshens the dish up perfectly.

FAQs

Can I use other types of squash for this Stuffed Butternut with Autumn Spice Lentils and Feta Recipe?

Absolutely! While butternut squash is ideal for its sweetness and shape, you can substitute with acorn squash or delicata. Just adjust roasting time accordingly — some squashes cook faster or slower, so poke with a fork to check tenderness.
How spicy is this recipe?

This Stuffed Butternut with Autumn Spice Lentils and Feta Recipe isn’t spicy hot; it’s warmly spiced with ginger and curcuma for depth and earthiness. If you want more heat, you can easily add chili flakes or pepper to taste.
Can I prepare this recipe ahead of time for guests?

You can roast the butternut and cook the lentils a day ahead, keeping them separate in the fridge. Assemble and add the feta and walnuts just before serving to keep everything fresh and tasty.
Is this recipe gluten-free?

Yes! This Stuffed Butternut with Autumn Spice Lentils and Feta Recipe is naturally gluten-free, making it a great option for gluten-sensitive eaters.

Final Thoughts

This Stuffed Butternut with Autumn Spice Lentils and Feta Recipe has become a little go-to favorite in my kitchen, especially when I want something that feels nourishing and a bit special without too much fuss. I remember the first time I served it, and my family couldn’t stop talking about how the spices and textures played so well together. I really hope you enjoy making it as much as I do— it’s that kind of recipe you’ll want to return to every autumn and maybe even year-round!