Vegan Protein & Fiber-packed Butternut Squash (Perfect For Fall!)

Butternut squash is at its peak in the fall, serving as a delightful edible bowl for savory and nutritious dishes. This recipe is packed with protein and high in fiber and antioxidants from the squash, making it a top choice for any meal. While many butternut squash recipes focus on sugar, I love showcasing the savory side of this versatile vegetable. My stuffed butternut squash combines its natural sweetness with aromatic herbs, garlic, and a touch of umami-rich miso and tahini. It features a hearty mixture of flavorful lentils, creating a deliciously comforting vegan meal perfect for weeknight dinners or seasonal gatherings.

INGREDIENTS

• 3 medium butternut squash

• Regular olive oil or avocado oil for roasting

• Kosher salt and freshly cracked black pepper

• 1/4 cup chopped pecans

Creamy Lentil Filling

• 1 tbsp olive oil (you will need more oil if not using a nonstick pan) I always use non-stick and non-toxic Greenpan.

• 2 large yellow onions, diced

• 6 cloves garlic, minced

• 1/2 apple, chopped into small cubes

• 1 tbsp roughly chopped fresh sage leaves

• 2 tsp roughly chopped fresh rosemary leaves

• 2 tbsp tomato paste

• 1/3 cup dry red wine (such as Pinot Noir, Shiraz/Syrah, or Malbec)

• 1 cup cooked brown lentils (time-saving hack: I use the pre-steamed lentils from Trader Joe’s)

• 1 cup organic vegetable broth (I use Brodo Organic Mushroom Broth or Trader Joe’s Organic Hearty Vegetable Broth)

• 1 bay leaf

• 1 tsp sweet or hot paprika

• 2 ½ tbsp tahini (I use Baron’s Organic Tahini or Whole Foods 365 Organic Tahini)

• 2 tsp white miso paste (Whole Foods carries Miso Master white miso paste)

• 2-3 tsp balsamic vinegar

Butternut-Tahini Sauce

• 1 cup roasted butternut squash (from the scooped-out halves)

• 2 tbsp tahini

• 1 tbsp extra virgin olive oil

• 3-6 tbsp water or vegetable broth, more as needed to thin the sauce

• Salt and pepper to taste

• Chopped Italian flat-leaf parsley, for garnish

PREPARATION

• Preheat the oven to 425°F. Slice each butternut squash in half. Place each squash half, cut side up, on a large baking sheet and rub each with a bit of the oil and season well with salt and pepper. Roast for 45-50 minutes, or until the flesh is fork-tender and lightly browned.

• Make the Creamy Lentil Filling. Heat the 1 tablespoon olive oil in a large frying pan over medium-high heat until hot. Add the onions and season with a pinch of salt and sauté for 8-9 minutes, stirring occasionally to prevent burning but not too often so that they can brown, or until most of the onions are browned. Add the garlic, sage, and rosemary and cook for 2 minutes, stirring frequently to prevent burning. Add the tomato paste and stir to combine all of the ingredients, and cook for 2-3 minutes.

• Reduce heat to medium and pour in the red wine and deglaze the pan, stirring up any browned bits, until the liquid has evaporated and the smell of alcohol has dissipated, about 2-3 minutes.

• Add the vegetable broth and the lentils, bay leaf, and paprika. Stir to combine and let simmer for 5 minutes or until the mixture is heated through and most of the liquid has been absorbed. Taste and adjust flavor.

• Reduce the heat to low. Add the tahini, miso, and balsamic vinegar, and stir until well incorporated. Taste for seasonings, adding about 1/2 to 1 teaspoon kosher salt and black pepper to taste. Set aside.

• When the roasted squash is cool enough to handle, use a large spoon to scoop out the seeds and flesh from each squash half, leaving a ½ to ¾-inch -thick border around the sides and bottom.

• Transfer 1 cup of the butternut squash flesh to a food processor (set aside the rest for another use, such as a risotto, pasta, oatmeal, or smoothie).

• Reduce oven temperature to 350F°.

• Stuff the lentil filling into each squash cavity. Add the stuffed squash halves to the oven and bake for 15 minutes, or until everything is warmed through.

• Meanwhile, make the butternut tahini sauce. To the food processor with the 1 cup squash flesh, add the tahini, olive oil, salt, and pepper to taste, and blend until smooth. Stream in the water or broth, scraping down the sides as you go, until you have a consistency that you can drizzle.

• To serve, drizzle the butternut tahini sauce on top of the stuffed baked squash. Garnish with chopped pecans and parsley.

  Buon appetito!