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)
- 1 tablespoon olive oil
- ½ onion, chopped
- 2 cloves garlic, minced
- 1 cup quinoa, uncooked
- 1 cup brown lentils, uncooked
- 4 cups vegetable broth
- 2 teaspoons dried sage
- ¼ teaspoon black pepper
- ¼ cup chopped walnuts
- ¼ cup dried cranberries
- 1 teaspoon fresh lemon juice
- Fresh sage leaves
- Preheat oven to 375 F.
- 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.
- 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.
- Drizzle squash with 1 tablespoon olive oil and season with salt and pepper as desired (optional).
- Cover with foil and bake for 30 minutes.
- 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.
- Remove filling from stove, and drain off any additional liquid left in mixture that has not been absorbed. Stir in walnuts and cranberries.
- 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.
- 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.
- Remove from oven and garnish with sage leaves, if desired.
- 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