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Vegan Stuffed Butternut Squash

Vegan Stuffed Butternut Squash

A true winter warmer, our Vegan Stuffed Butternut Squash features a very flavoursome lentil and porcini mushroom filling, made creamy with the help of light tahini sauce. Further flavoured with balsamic, miso paste, garlic and mixed herbs, this recipe will not disappoint your tastebuds! 100% plant-based, filling and not difficult to make, this stuffed butternut squash recipe is our firm favourite for a cold winter evening or when vegan friends are visiting!
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Prep Time 5 mins
Cook Time 55 mins
Total Time 1 hr
Course Dinner, Main Course
Cuisine Plant-Based, Vegan, Vegetarian
Servings 2 portions
Calories 601 kcal

Equipment

Ingredients
 
 

  • 1 butternut squash medium
  • 2 tsp olive oil

For Porcini-Lentil Filling:

  • 30 g dried porcini mushrooms
  • 1 tbsp olive oil
  • 1 brown onion finely chopped
  • 2 garlic cloves thinly sliced
  • 2 tsp mixed herbs
  • 1 tbsp tomato paste
  • 80 g green lentils rinsed
  • 300 ml vegetable stock
  • 1 bay leaf
  • 1 tsp paprika
  • 1 tbsp light tahini
  • 1 tsp miso paste
  • 1 tbsp balsamic vinegar

For the Sauce:

  • roasted butternut squash scooped out from the roasted halves (see method for details)
  • 1 tbsp light tahini
  • 1 tbsp olive oil
  • 1 tbsp water
  • 1 tsp miso paste

Instructions
 

  • Preheat the oven to 210°C. Slice each butternut squash in half lengthways, then scoop out the seeds with a spoon (grapefruit spoon works brilliantly here).
  • Place the squash halves cut side up, on a large baking tray and brush them with olive oil. Season with salt and pepper. Roast for approx. 40-45 minutes, or until the flesh is tender and browned. If your squash is browning too quickly, cover the halves with some foil.

Make the Filling:

  • Whilst the butternut squash is roasting, pour boiling water over dried porcini mushrooms and leave them to rehydrate for 15-20 minutes. Heat 1 tbsp of olive oil in a frying pan. Add the onions and fry on medium heat for 5-6 minutes, until softened and browned. Add the garlic and mixed herbs and continue cooking for a minute, stirring. Add the tomato paste and stir to combine, then cook for another 2 minutes.
  • Reduce the heat slightly and pour in the balsamic vinegar to deglaze the pan. Add the rinsed green lentils, vegetable stock, bay leaf and paprika and stir to combine. Once boiling, simmer for about 20 minutes, stirring occasionally. In the meantime, drain the porcini mushrooms and cut them into small pieces. Add the porcini mushrooms to the lentils after they have been cooking for 20 minutes and cook for another 5-8 minutes, or until the lentils are tender.
  • Take the pan off of the heat, and stir in the tahini and miso paste. Adjust the seasoning if needed.

Assemble and Make the Sauce:

  • When the butternut squash is cooked, reduce the oven temperature to 160 C Fan. Scoop out the flesh from each half, leaving 1.5-2cm thick border around the sides and bottom. Mash the scooped out fresh well (or blitz it in a food processor), then add half of the butternut squash puree to the lentil mixture, and stir to combine. Spoon the lentils into the butternut squash halves and return them to the oven for 10 minutes to warm through.
  • To the remaining butternut squash puree, add a tbsp of water, a tbsp of olive oil, a tbsp of tahini and a tsp of miso paste and mix (or blitz in a food processor). Taste for seasoning and add salt and pepper as required. You may want to add more water to loosen the sauce if needed.
  • Serve the stuffed butternut squash drizzled with the tahini sauce and garnished with some parsley.

Nutrition

Sodium: 917mgCalcium: 253mgVitamin C: 92mgVitamin A: 40425IUSugar: 16gFiber: 24gPotassium: 2202mgCalories: 601kcalMonounsaturated Fat: 11gPolyunsaturated Fat: 5gSaturated Fat: 3gFat: 20gProtein: 20gCarbohydrates: 95gIron: 7mg
Keyword Butternut Squash Stuffed with Lentils and Porcini, Lentil Stuffed Butternut Squash, Plant Based Butternut Squash, Stuffed Butternut Squash, Stuffed Butternut Squash Recipe, The Best Vegan Recipes, Vegan Butternut Squash Recipes, Vegan Stuffed Butternut Squash, Veganuary Recipes
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