Creamy Lentil Stuffed Butternut Squash

First holiday season as a vegan? Check out my holiday survival guide for vegans! Table of Contents:1. Why you’ll love this recipe2. Step-by-step instructions3. Tips for making this recipe4. More vegan holiday side dishes5. Recipe card with notes

Why you’ll love this recipe

Healthy indulgence. It’s hearty and creamy and packed with so much flavor, but it’s completely vegan, gluten-free, and won’t weigh you down. The lentil filling is rich, creamy, and packed with such incredible flavor (sticky browned onions, lots of garlic and fresh herbs, red wine, tahini, and balsamic vinegar). Umami heaven. The filling honestly tastes meaty, which is crazy because there’s no meat or meat substitute in it. My partner said this recipe gets a 10 out 10 on the “umami meter.” The trio of ingredients at the end—tahini, miso, and balsamic vinegar—bring so much flavor to this dish so please don’t skip them! A flavor explosion in your mouth. The tahini brings creaminess and nuttiness, the miso brings a punch of savory richness, and the balsamic vinegar bring a slightly sweet and tangy bite.

Step-by-step instructions

First, slice your butternut squash in half, lengthwise. Scoop out the seeds and gunk, then transfer the squash halves to a large baking sheet, cut side up. Brush each squash half with oil and season with salt and pepper. Roast the squash at 425°F for 45-50 minutes until fork tender and lightly browned. Meanwhile, make the creamy lentil filling. Dice the onions and chop the garlic, rosemary, and sage. Heat the olive oil in a deep sauté pan and add the diced onions. Cook 8-9 minutes until browned. Then add the garlic, sage, and rosemary and cook 2 minutes. Add the tomato paste and cook for 2 minutes, then deglaze the pan with the red wine. Pour in the vegetable broth, lentils, paprika, and bay leaf. Simmer the lentils for about 30 minutes, or until al dente and most of the liquid is absorbed. Finally, stir in the tahini, miso, and balsamic vinegar. Add salt to taste. When the butternut squash is cool enough to handle, scoop out most of the flesh from each half, but leave a border around the sides and bottom and don’t scoop too deeply.Add the lentil filling into each squash cavity. Bake at 350F° for 15 minutes until warmed through. Make the butternut-tahini sauce. In a food processor, blend together 1 cup of the scooped out squash flesh, tahini, olive oil, and salt and pepper to taste. Blend until smooth, then pour over the squash when ready to serve.

Tips for making this recipe

When you scoop the flesh out of the roasted butternut squash, be gentle so that you don’t scoop too deeply or forcefully, or you’ll cut through the skin of the flesh. If used rosemary and sage in this recipe, but you can use any combination of sturdy woodsy herb, including thyme and oregano. How to make this recipe ahead of time: Make the lentil filling a day or two in advance, and store in an airtight container in the fridge. Roast the squash halves a day or two in advance, and store tightly covered or in an airtight container in the fridge. Make the butternut-tahini sauce the same day you roast the squash. On the day of serving, stuff the squash and bake in the oven for just 15 minutes!

More vegan holiday side dishes

Mashed Potatoes: fluffy yet creamy mashed potatoes just like you love, but vegan Scalloped Potatoes: Outrageously good cheesy, creamy pillows that melt in your mouth Vegan Gravy: A deeply savory and boldly flavored mushroom gravy Crispy Baked Mac and Cheese: cheesy, creamy, and crispy (and more nourishing than you’d expect!) Wild Mushroom Stuffing: an umami-rich spin on the classic stuffing Pumpkin Stuffed Shells: cheesy, chewy, garlicky, and creamy! Vegan Cornbread: crispy-crusted and buttery and practically melts in your mouth!