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Stuffed Butternut Squash w/ Stewed Lentils
Servings: 2 people
Ingredients
For the butternut squash
  • 1 medium butternut squash
  • 1 cup water
For the lentil stew
  • 1 tablespoon olive oil
  • 1/2 " ginger, minced
  • 1/2 small onion, chopped
  • 1 cup button mushrooms, sliced
  • 1 tablespoon tamari
  • 1/3 cup dry brown lentils
  • 1 1/2 cups vegetable broth (add more as needed)
  • 1 cup kale, chopped
  • Olive oil, salt, and grated parmesan, to taste
Instructions

  1. Preheat the oven to 400F. Slice your squash in half lengthwise, and scoop the seeds out.

  2. Add the squash face down to a baking dish, add the water to the baking dish, and bake for 40-50 minutes (or until you can easily pierce the squash with a fork).

  3. While the butternut squash is baking, heat the olive oil in a medium pot. Add the ginger and onion, and cook for 1-2 minutes. 

  4. Then add the mushrooms and tamari, and cook for another couple of minutes. 

  5. Add the dry lentils and the vegetable broth. Lower the heat and cook for 25-30 minutes with the lid on or until the lentils are tender. Add more broth as needed, if the lentils are drying out.

  6. Once the lentils are done, turn off the heat, add the kale to the pot, and let steam for 5 minutes with the rest of the ingredients.

  7. Once the butternut squash is done, remove from the oven, flip over, and mash the insides up. Sprinkle a dash of salt to bring out the squash flavor, and stuff with the cooked lentils and vegetables.

  8. Drizzle olive oil, salt to taste, and top with grated parmesan. Enjoy! 

Recipe Notes

This recipe tastes great on its own or you can also top it with this delicious mushroom gravy!