If you are looking for a delicious meat-free dish to put on the Christmas table, this vegan stuffed butternut squash is going to be your new favourite recipe. And not just on Christmas Day, it will satisfy your taste buds every time.
Vegan Side Dish or Centre Piece
We all know that reducing our meat consumption is great for the planet and our health, and just adding more plant-based dishes in your meals every week can make a difference. So why not try this vegan butternut squash recipe?
You can serve it as a side dish and cut the squash is small servings with all the lentil stuffing, or you can use it as the main centre piece alongside vegetables.
It is packed with protein and flavours, and the sweetness of the butternut squash helps curb sugar cravings later. When you eat sweet vegetables like sweet potatoes and squashes, your body gets its sugar and will crave less of it. It’s ideal when you’re surrounded by sweets and chocolates at a time like Christmas.
Plan Ahead
The three parts of this recipe are as follows: roast the butternut, cook the lentils and make the stuffing, assemble everything.
You can roast the butternut squash ahead of time so you don’t have to wait for the full hour in the kitchen for it to be at the perfect scoopable stage before assembling everything.
You will have to scoop the softened squash flesh when it’s cooked, and reserve it for when you put the stuffing together.
Put Together Your Vegan Stuffed Butternut Squash
20 minutes before serving your roasted squash, ensure your oven is hot. Cook your lentils, unless you are using pre-cooked ones, and fry the onions with the sage until softened. Add the lentils, dried cranberries and the reserved squash, and fry for a few minutes. Pile the mixture into the squash shells, top with vegan cheese and chopped hazelnut.
If you have planned ahead, place the shells under the grill to reheat the squash and melt the cheese.
Serve hot with rocket leaves for presentation.
Are you making this vegan stuffed butternut squash recipe for Christmas? Let me know in the comments if you liked it !
If you are looking for other festive recipes, check my Spiced Apple Pie Porridge.
Vegan Stuffed Butternut Squash Recipe
Ingredients
- 1 butternut squash medium
- 2 red onions
- 40 g dried cranberries
- 20 g fresh sage
- 30 g hazelnuts
- 2 tsp olive oil
- 350 g green lentils
- 50 g vegan shredded cheese
- 60 g rocket leaves
Instructions
- Preheat the oven to 180*.
- Wash the squash, and cut it lengthwise. Scoop out the seeds.
- Place on a baking tray for 1 hour, until it starts to soften.
- Peel the onions and the dried cranberries. Chop the sage and the hazelnuts.
- Cook the lentils according to pack instructions (mine are usually 15mn after the water starts to boil), and drain.
- Heat the oil in a large frying pan, add the onions and sage and fry over a medium heat. Stir from time to time and when soften (about 10-15 minutes), add the drained lentils and the chopped cranberries.
- Scoop out the flesh of the squash leaving a 1cm border. Chop the flesh and add to the pan. Mix well and season to taste.
- Add the vegan cheese before piling the lentil mixture into the squash shells, and top with the chopped hazelnuts.
- If making this a day ahead, leave the squash to cool down in the fridge after scooping out the flesh. Place the squash shells under the grill for 10mn to let the vegan cheese melt and reheat the squash.
- Serve with rocket leaves on top.
