Easy Lentil Stuffed Butternut Squash - Vegan & Gluten-Free!

This easy lentil stuffed butternut squash recipe is full of wholesome ingredients and plant-based nutrients. With protein-packed lentils, a few seasonal vegetables, and a little seasoning, you have a hearty, delicious meal that feels like a feast!

You only need a few simple ingredients to create this lentil and mushroom stuffed butternut squash, but the result looks like something that wouldn't be amiss in a restaurant.

Despite looking impressive, it's surprisingly easy to rustle up and you'll have dinner on the table in under an hour. Ideal for cooler nights when you want a comforting & hearty meal, that's still super healthy!

What's Great About Butternut Squash?

I love this time of year because it means plenty of my favorite vegetables are back in season. Including butternut squash!

This clever vegetable goes great in a number of dishes, as it's so versatile. Take our Butternut Squash Stew, or super tasty butternut squash pasta as an example.

It's also just really good for you. Loaded with potassium (great for blood pressure), fiber, folate, and Vitamins A, C, and E, it's also low in calories.

Other Reasons to Love This Roasted Butternut Squash and Lentils Recipe

So it's good for you, it's stupidly easy to make, but why else do we love this vegan stuffed butternut squash?

• This easy vegan dinner is a real crowd pleaser - even kids get a kick out of eating their stuffed squash bowls.
• It's naturally gluten-free.
• It can be meal prepped in advance.
• It's an easy way to impress your dinner guests!
• It's loaded with plant-based protein.
• It's an entire meal on it's own - no need to prepare any sides with it (although you can if you wish!).

Ingredients for Stuffed Butternut Squash with Lentils

• 1 butternut squash, halved lengthways and deseeded
• 2 cloves garlic, minced
• 100g mushrooms, sliced
• 1 can green or brown lentils, drained
• Handful of spinach
• 1 tablespoon apple cider vinegar
• Olive oil
• Salt and pepper to taste
• Freshly chopped parsley
• Chilli flakes
• Optional: Fresh tomatoes

How to Make Lentil Butternut Squash

Preheat oven to 200C / 400F and line your baking tray with aluminum foil.

Place the butternut squash on the tray and score the flesh with a knife.

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Brush over lightly with olive oil and then roast in the oven for around 20 - 30 minutes or until softened.

In the meantime fry the garlic until golden, then add mushrooms and cook for another 3 minutes.

Stir in the spinach, apple cider vinegar and season with salt and pepper.

Remove the squash from the oven and scoop out the flesh.

Mix the flesh with the lentil mixture, taste and adjust seasoning.

Fill the squash with the lentil mixture and pop back in the oven for around 15 minutes.

I like to serve it with some roasted tomatoes, so put them next to the squash on the baking tray to roast.

Before serving, sprinkle the squash with some fresh parsley and few chilli flakes.

Tips for Making Lentil Stuffed Squash

• When roasting your butternut squash, you don't need to add any oil to the tray. Just aluminum foil, parchment paper, or even a silicone baking mat will suffice.
• To check it's roasted right through, insert a fork or knife through the flesh - it should be starting to brown on the outside and be nice and soft on the inside.
• Remember to leave a little of the squash attached to the skin to use as your 'bowl'. If you scoop out too much, it could flop or break.
• You can patially make this meal in advance by roasting the squash and making the filling in preparation. Store the butternut squash 'bowls' and filling seperately in air-tight containers in the fridge, and on the night you want to have them, simply proceed to the last step - pop the filling back into the squash bowls and pop in the oven for 15 mintues.

Variations for Vegan Stuffed Butternut Squash

I've used lentils in this recipe, but you could easily change this up for quinoa, black beans, or even chickpeas! Everything goes well with butternut squash.

Instead of topping your butternut squash and lentils with oven-roasted tomatoes, you could drizzle with a creamy tahini dressing, top with sliced avocado, melt some vegan cheese on top, or simply sprinkle over a few fresh herbs.

What about the Butternut Squash Skin?

Another fantastic thing about this recipe is that there is no peeling involved, and very little chopping. I personally hate peeling and chopping up squash, so this is a major plus for me!

You simply need to slice it down the middle and scoop out the seeds before popping it in the oven.

Once cooked, you don't want to eat the skin, but it works well to keep everything together, and it makes the presentation fun!

How to Store Roasted Stuffed Butternut Squash

This isn't a meal that freezes particularly well. But as mentioned above, you can part-prep this in advance and then just complete the final step in the oven once you're ready to eat.

As always please, if you make this recipe share it with me either on my Facebook, Twitter or Instagram. I would love to see it! Hashtag #HediHearts.