Festive Tomato Lentil Stuffed Squash | Vegan Food & Living

Festive Tomato Lentil Stuffed Squash

Festive Tomato Lentil Stuffed Squash

This wholesome roasted lentil stuffed squash is a crowd-pleasing dish that is simple to prepare to give you more time to enjoy the festive celebrations.

Total Time: 60 minutes

Servings: 4

Total Time: 60 minutes

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • 0.5 0.5 medium butternut squash, halved
  • 0.25 0.25 red onion, small dice
  • 0.5 0.5 garlic cloves, crushed
  • 50 50 g mushrooms, chopped small
  • 50 50 g roasted chestnuts, chopped small
  • A few springs of fresh thyme (or 1 tsp dried thyme)
  • 0.25 0.25 tin green lentils (drained weight 240g)
  • 25 25 g Real Good Ketchup
  • Salt and pepper
  • Olive oil
  • For the garlicky tahini:
  • 1.25 1.25 Tbsp tahini
  • 0.5 0.5 Tbsp lemon juice
  • 1 1 Tbsp water
  • 0.25 0.25 small garlic clove, crushed

Method

  1. Preheat the oven to 170Fan/190*C and place the butternut squash halves on a baking tray, cut side up. Score the topside with a criss-cross pattern and rub all over with some olive oil and salt. Roast for 40-60 minutes until really tender and starting to crisp. Once out of the oven, scoop out the seeds and discard.
  2. Meanwhile, heat some olive oil in a large frying pan and add the red onion, garlic and mushrooms. Cook over a medium-high heat for 10 minutes until soft. Now pick off the fresh thyme leaves and add to the pan with some salt and pepper.
  3. Stir in the chopped chestnuts, drained lentils and the Real Good Ketchup. Allow to warm through for 10 minutes over a gentle heat. Add a splash of water if needed.
  4. As it cooks, make the garlicky tahini by stirring together all the ingredients until smooth, adding more water as needed for a pourable consistency. Season with salt and pepper.
  5. To serve, stuff the butternut squash cavities with the lentil mixture and top with the garlicky tahini.

Serving suggestions: roasted potatoes, roast vegetables, extra fresh thyme

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