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Stuffed Butternut Squash with Sage Lentil Filling

Sharon Palmer

The fall and winter seasons are really the time to celebrate the abundance of butternut squash, packed with vitamins A and C, fiber, potassium and more. One of my favorite ways to cook with butternut squash is to simply split one open, scoop out their seeds, and fill that cavity with something scrumpious—such as a savory, herbal filling. In this completely plant-based, gluten-free recipe for Stuffed Butternut Squash with Sage Lentil Filling, you simply cook up a rich, earthy filling with lentils, quinoa, walnuts, and sage, then fill prebaked butternut squashes with the hearty filling. It’s so easy you can serve it as a one-dish meal any night of the week, yet it’s pretty enough to be the headliner at your holiday table, too. Plus, it’s a delicious plant-based menu item for your whole guest list.

Stuffed Butternut Squash with Sage Lentil Filling

Stuffed Butternut Squash with Sage Lentil Filling

Stuffed Butternut Squash with Sage Lentil Filling

If you’re lucky, you can use small individual butternut squashes, which I found at my local farmers market—in that case, subsitute 4 small butternut squashes for 2 medium ones. Or you can fill large butternut squashes and slice them in half for serving. You can also subsitute another type of small winter squash for this recipe, such as acorn or delicata.

Stuffed Butternut Squash with Sage Lentil Filling

Watch Sharon make this recipe in her Instagram Live Plant-Based Cooking Show here.

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Stuffed Butternut Squash with Sage Lentil Filling

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(2 votes, average: 5.00 out of 5)

  • Author: The Plant-Powered Dietitian
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Diet: Vegan


Create a savory sage lentil quinoa filling to stuff rich, earthy butternut squash to create a plant-based (vegan), gluten-free meal in one that impresses.




  • 2 medium butternut squashes*
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • Salt and pepper, as desired (optional)


Garnish: (optional)

  • Fresh sage leaves


  1. Preheat oven to 375 F.
  2. Split squashes in half lengthwise, and scoop out seeds, exposing center cavity. Trim flesh of butternut squash to create cavity for filling (each squash half should hold about 1 ¼ cups filling). Reserve extra squash flesh for soups or stews.
  3. Place squash halves in a large (9 x 13-inch) baking dish, with cavity facing up. Add water to the bottom of the baking dish or pan.
  4. Drizzle squash with 1 tablespoon olive oil and season with salt and pepper as desired (optional).
  5. Cover with foil and bake for 30 minutes.
  6. Meanwhile, make filling by heating olive oil in a large sauté pan. Sauté onion and garlic for 7 minutes. Add quinoa and lentils and sauté for an additional 2 minutes to toast. Add broth, sage, and black pepper and sauté, stirring frequently, for 15-20 minutes, until quinoa and lentils are just tender.
  7. Remove filling from stove, and drain off any additional liquid left in mixture that has not been absorbed. Stir in walnuts and cranberries.
  8. Remove squash from oven and fill each cavity with filling, packing it with a spoon and mounding it over the top. (Makes about 5 cups of filling, 1 ¼ cups filling per squash half). Reserve any leftover filling to use as a side-dish with your next meal.
  9. Place the stuffed squash back in the oven (do not cover with foil) and cook for an additional 15 minutes, until squash is tender when pierced with a fork, and filling is browned.
  10. Remove from oven and garnish with sage leaves, if desired.
  11. Makes 8 servings (1/2 squash per serving)


*If you are able to find mini-butternut squash, substitute 4 mini squashes for 2 medium butternut squash, using about 1/2 cup filling per squash half.

  • Category: Entree
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 280
  • Sugar: 6 g
  • Sodium: 125 mg
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 43 g
  • Fiber: 11 g
  • Protein: 11 g

Keywords: vegan butternut squash recipe, healthy butternut squash recipe, vegan fall dish

For other plant-based squash recipes, check out:

Sage Lentils with Squash and Mushrooms
Butternut Squash Kale Barley Salad
Squash Filled with Herbed Quinoa and Cranberries

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2 thoughts on “Stuffed Butternut Squash with Sage Lentil Filling

  1. Making this now; the directions give no instructions as to what to do with the walnuts and cranberries; are they added during the cooking? After filling is cooked?

    • We fixed the recipe, and I am so sorry that a line was omitted. The walnuts and cranberries are added to the filled right before stuffing. Thank you for pointing this out and thank you for following me!

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