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This roasted stuffed butternut squash recipe is everything you want in a vegan roast dinner––it's comforting, indulgent, and so flavorful. One whole butternut squash is enough to feed 4-5 people––everyone at the dinner table (even the omnivores) will want a slice! This vegan stuffed butternut squash is packed with spices, sweet apricots, and crunchy nuts. The diced mushrooms add an extra umami (“meaty”) taste and the black lentils are a great source of plant-based protein. But it's the drizzled tahini dressing that really brings this dish together. It adds a creamy texture and slightly bitter taste that compliments the sweet apricots perfectly.Serve this stuffed butternut squash alongside the classic trimmings of crispy roast potatoes, garlic brussels sprouts and a sea of thick vegan gravy, and you’ll be in food heaven! Any leftovers taste amazing the next day and can be chopped up along with some boiled kale or spinach for a healthy salad.

Curried Lentil Stuffed Squash [Vegan, Gluten-Free]

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Cooking Time


Ingredients You Need for Curried Lentil Stuffed Squash [Vegan, Gluten-Free]

For the Stuffed Squash:
  • 1 butternut squash, halved
  • 1 pack packet black lentils
  • 1/2 red onion, diced finely
  • 2 garlic cloves, minced
  • 5 medium chestnut mushrooms, diced finely
  • 1 handful walnuts, chopped
  • 1 handful dried apricot, chopped
  • 1 teaspoon curry powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • salt and pepper
  • 2 tablespoons olive oil
  • 1/4 teaspoon sugar
  • 1 tablespoon balsamic vinegar (optional)
  • 1 handful fresh coriander, chopped (optional)

For the Tahini Drizzle:

  • 1 tablespoon tahini
  • 2 tablespoons water

How to Prepare Curried Lentil Stuffed Squash [Vegan, Gluten-Free]

For the Stuffed Squash:
  1. Preheat oven to 392°F
  2. On a baking sheet, place flesh side up. Bake for 45-50 minutes, until fork tender.
  3. Cut each butternut squash in half lengthwise and deseed it using a spoon. Place it on a baking sheet and drizzle over 1 tablespoon olive oil. Baking for around 50 minutes faced up until tender.
  4. Meanwhile add 1 tablespoon olive oil to a large frying pan. Once heated add the garlic and stir until it starts to go golden. Add the onion and fry until translucent
  5. Add the mushrooms, the cooked packet lentils, nuts and all the herbs, spices and sugar. Add a splash of water if the mixture is looking a little dry.
  6. Once the mushrooms have cooked add in the chopped apricots
  7. Scoop out some of the butternut squash (but not all as you want to leave a 3cm thickness in the squash). mash it with a fork and add it to the lentil mixture and stir to combine
  8. Refill the butternut squashes with the mixture, drizzle over the balsamic vinegar and grill for 5 mins

For the Tahini Drizzle:

  1. Add the tahini to a small bowl or cup then add the water and stir until you form a running dressing.
  2. Drizzle the dressing over the butternut squash using a spoon and sprinkle with chopped coriander to serve.
  3. Enjoy
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