Festive Lentil Stuffed Butternut Squash

Festive Lentil Stuffed Butternut Squash with Chesnut Brussel Sprouts

A simple and delicious festive centrepiece or side to enjoy throughout the season – or all year long. Chestnut and cranberry lentils stuffed into tender squash topped with fresh herbs and pomegranate make for a vegan, healthy and gluten-free family meal.

It’s time to kick start the festive season and what better way than with an effortless meal that delivers maximum flavour and satisfaction. It’s always great to show off how amazing and beautiful plant-based festive meals can be and to turn vegetables into the centre of the table – not just as a side. This Festive Lentil Stuffed Butternut Squash is perfect for doing just that. You can either serve this as a side with some other grains, salads and festive treats or enjoy as a main with other side vegetables. The meal takes about an hour to come together as the squash will need to roast until tender and soft, but the lentil mixture comes together very quickly. With warming and seasonal flavours of fresh rosemary, thyme and nutmeg, these lentils are studded with juicy dried cranberries and nutty pre-cooked chestnuts. These lentils really remind me of stuffing actually! They’re hearty and wholesome but light and vibrant – especially when finished off with pomegranate.

Festive Lentil Stuffed Butternut Squash

Festive Lentil Stuffed Butternut Squash

Festive Lentil Stuffed Butternut Squash

Festive Lentil Stuffed Butternut Squash

I like to serve these Festive Lentil Stuffed Butternut Squash with extra roasted vegetables, like my Coconut Honey Roasted Carrots and Parsnips and these delicious Chestnut and Brussel Sprouts (recipe below). The mixture of roasted vegetables, plant-based proteins and vegetables make for a tasty and healthy meal for family or for yourself. It is a great option for meal prep as you can prepare the components separately and plate them up when you’re ready. Give the lentils a quick warm through in a frying pan (or microwave) and similarly warm the squash in the oven for 10 minutes.

Festive Lentil Stuffed Butternut Squash

Festive Lentil Stuffed Butternut Squash

I hope you will enjoy this seasonal recipe for Festive Lentil Stuffed Butternut Squash and it will get you into the festive spirit! It is hearty, wholesome, comforting, delicious and vibrant while being healthfully balanced. It makes for a show-stopping centrepiece or an exciting side dish to share among friends and family.

If you are looking for more festive recipes, how about my Veggie Nut Roast (Vegan and GF), Stuffing Falafel Balls, Spiced Parsnip and Cauliflower Soup and my range of festive desserts.

Festive Lentil Stuffed Butternut Squash

  • Servings: 2-4
  • Difficulty: easy
  • Print

A simple and delicious festive centrepiece or side to enjoy throughout the season – or all year long. Chestnut and cranberry lentils stuffed into tender squash topped with fresh herbs and pomegranate make for a vegan, healthy and gluten-free family meal.

Ingredients

  • 1 large or 2 small butternut squash
  • Olive oil
  • Salt and black pepper
  • 1 red onion, small dice
  • 3 garlic cloves, crushed
  • 2 stalks fresh rosemary, leaves chopped
  • 2 stalks fresh thyme (or 1 tsp dried thyme), leaves chopped
  • ½ tsp ground nutmeg
  • 240g green lentils (pre-cooked)
  • 100g dried cranberries
  • 100g chestnuts (pre-cooked), chopped
  • 1 tsp miso paste
  • To serve: fresh herbs, pomegranate

Directions


1. Preheat the oven to 160Fan/180*C. Slice the butternut squash in half lengthways and rub with olive oil, salt and black pepper. Roast cut-side up for 40 minutes until tender. Scoop out the seeds and discard.
2. Heat a little olive oil in a frying pan and add the red onion and crushed garlic. Cook for 5-10 minutes until soft and add in the rosemary, thyme and nutmeg. Cook for another few minutes until fragrant.
3. Add the lentils, dried cranberries and chopped chestnuts to the mixture. Stir the miso paste with 2 tbsp hot water to form a slurry and add to the pan. Stir and allow to cook through for 10-15 minutes.
4. Stuff the butternut squash cavities with the festive lentils and serve warm with fresh herbs and pomegranate.

Chestnut Brussel Sprouts

  • Servings: 4
  • Difficulty: easy
  • Print

Sticky and tender roasted Brussel sprouts with a balsamic glaze, roasted chestnuts and pomegranate. These vegetables make a great addition to any meal, plus they are easy to prepare, quick to roast and healthy.

Ingredients

  • 320g Brussel Sprouts
  • 100g pre-cooked chestnuts, roughly chopped
  • Olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp syrup
  • Salt and black pepper
  • 2 tbsp pomegranate seeds

Directions


1. Preheat the oven to 160Fan/180*C and line a large baking tray with parchment paper.
2. Chop the base off the sprouts and slice the large ones in half. Add to the tray with the chestnuts and toss in some olive oil, the balsamic vinegar and syrup. Season with salt and black pepper and roast for about 30 minutes until tender and crispy. Serve with pomegranate seeds.
Festive Lentil Stuffed Butternut Squash

Festive Lentil Stuffed Butternut Squash

Let me know what you think of these Festive Lentil Stuffed Butternut Squash in the comments below and if you make them, please tag me in your creations. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With stuffed squash love x

This festive recipe was originally created in partnership with Joseph Joseph kitchenware who I love.  This blog post is not sponsored and all opinions are my own.

12 thoughts on “Festive Lentil Stuffed Butternut Squash with Chesnut Brussel Sprouts

  1. wholesome.sophie says:

    Looks divine as always. I have always wanted to know different recipes which are easy to make but veggie. This definitely looks amazing but I can’t have butternut squash since of IB but can you recommend any other ingredients I can use? Aww I so want to know how you make your Nut roast and can you add veggies to it?yay I so want to use your recipe for honey glazed carrots and I so want to try parsnips again. Ahh I don’t like Brussels sprouts I am probably the only one lol 😂 but I so want to try sprouts again especially trying out your shower recipe. I be sure to tag you into my beginner creations of your recipes I a, just rubbish at cooking! It’s gets me down so much as I so want to cook like you and cook independently! Happy Christmas and hope when you are in Aus you will continue post pics and your blog. But take time to relax and enjoy the stunning scenery and attractions which Australia 🇦🇺 gives. It’s truly magical you want to leave, I so what to go back for sure! my parents said it’s so long way away xxxx😊🌱🐨🇦🇺Super photography’s as awlways your socials and blog is so inspirational and professional

    Liked by 1 person

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