The autumn and winter seasons are actually the time to rejoice the abundance of butternut squash, filled with nutritional vitamins A and C, fiber, potassium and extra. One among my favourite methods to organize butternut squash is in stuffed butternut squash recipes; merely cut up one open, scoop out their seeds, and fill that cavity with one thing delicious—reminiscent of a savory, natural filling. On this fully plant-based, gluten-free recipe for Stuffed Butternut Squash with Sage Lentil Filling, you merely prepare dinner up a wealthy, earthy filling with lentils, quinoa, walnuts, and sage, then fill pre-baked butternut squash with the hearty filling. It’s really easy you may serve it as a one-dish meal any night time of the week, but it’s fairly sufficient to be the headliner at your vacation desk, too (assume Thanksgiving or Christmas!). Plus, this vegan stuffed butternut squash recipe is a scrumptious menu merchandise on your complete visitor record.
This recipe is ideal for small butternut squash (pictured above), which I discover at my native farmers market, so that every individual can have their very own stuffed butternut squash. In that case, use 4 small butternut squash as an alternative of two medium ones known as for on this recipe (if utilizing medium squash, slice them in half for serving). You may as well substitute one other kind of small winter squash for this recipe, reminiscent of acorn, carnival, or delicata.
Description
Create this vegan, gluten-free recipe for Stuffed Butternut Squash with Sage Lentil Filling for a consolation meals fall or winter meal, or a sublime vacation menu possibility.
Squash:
- 2 medium butternut squash*
- 2 tablespoons water
- 1 tablespoon additional virgin olive oil
- Salt and pepper, as desired (elective)
Sage Lentil Filling:
Garnish: (elective)
- Preheat oven to 375 F.
- Break up squash in half lengthwise, and scoop out seeds, exposing heart cavity. Trim flesh of butternut squash to create cavity for filling (every medium squash half ought to maintain about 1 ¼ cups filling). Reserve additional squash flesh for soups or stews. Reserve additional squash flesh for soups or stews.
- Place squash halves in a giant (9 x 13-inch) baking dish, with cavity dealing with up. Add water to the underside of the baking dish or pan.
- Drizzle squash with 1 tablespoon olive oil and season with salt and pepper as desired (elective).
- Cowl with foil and bake for half-hour.
- In the meantime, make filling by heating 1 tablespoon olive oil in a giant sauté pan. Sauté onion and garlic for 7 minutes. Add quinoa, lentils, and sage, and sauté for a further 2 minutes to toast. Add broth, and black pepper and prepare dinner, stirring continuously, for 15-20 minutes, till quinoa and lentils are simply tender.
- Take away pot with filling from range, and drain off any extra liquid left in combination that has not been absorbed. Stir in walnuts and cranberries.
- Take away squash from oven and fill every cavity with filling, packing it with a spoon and mounding it excessive. (Makes about 5 cups of filling, 1 ¼ cups filling per squash half). Reserve any leftover filling to make use of as a side-dish together with your subsequent meal.
- Place the stuffed squash again within the oven (don’t cowl with foil) and prepare dinner for a further quarter-hour, till squash is tender when pierced with a fork, and filling is browned.
- Take away from oven and garnish with sage leaves, if desired.
- Makes 8 servings (1/2 squash per serving)
Notes
*If you’ll be able to discover mini-butternut squash, substitute 4 mini squash for two medium butternut squash, utilizing about 1/2 cup filling per squash half.
- Prep Time: quarter-hour
- Prepare dinner Time: 45 minutes
- Class: Entree
- Delicacies: American
Vitamin
- Serving Dimension: 1 serving
- Energy: 280
- Sugar: 6 g
- Sodium: 125 mg
- Fats: 8 g
- Saturated Fats: 1 g
- Carbohydrates: 43 g
- Fiber: 11 g
- Protein: 11 g
For different plant-based squash recipes, try:
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