Creamy Lentil Stuffed Butternut Squash Recipe

If you’re looking for a comforting meal that’s both hearty and healthy, I absolutely love this Creamy Lentil Stuffed Butternut Squash Recipe. It’s silky, packed with flavor, and the kind of dinner that feels like a warm hug on a chilly evening. When I first tried this recipe, I was amazed at how satisfying lentils and roasted squash can be when paired with that luscious tahini sauce – it really elevates a simple vegetable into something special.

This dish works beautifully for cozy weeknight dinners, but it also shines when you’re entertaining because it looks impressive on the plate without being complicated to make. Plus, it’s a great way to sneak in some plant-based protein and veggies, perfect whether you’re vegetarian or just want a break from meat. You’ll find that the Creamy Lentil Stuffed Butternut Squash Recipe soon becomes a staple you reach for again and again.

this …

Ingredients You’ll Need

The blend of roasted butternut squash, lentils, fresh herbs, and a tangy tahini sauce is what makes this Creamy Lentil Stuffed Butternut Squash Recipe stand out. Most ingredients you’ll find easily at the store or in your pantry, and they come together in harmony for a dish that’s bursting with flavor and nourishing goodness.

• Butternut squash: Pick medium-sized ones with firm skin and no soft spots for easy roasting and scooping.
• Olive oil or avocado oil: Use a good-quality oil for roasting — it helps the squash caramelize beautifully.
• Kosher salt and freshly cracked black pepper: Seasoning is key to bringing out the natural flavors here.
• Yellow onions: Sauté them slowly to bring out sweetness and depth in the filling.
• Garlic cloves: Adds that essential aromatic punch.
• Fresh sage and rosemary: These herbs give you a lovely earthy and savory note — fresh over dried is best here.
• Tomato paste: Concentrates umami and adds richness to the lentil mixture.
• Dry red wine: It deglazes the pan and adds acidity and complexity—feel free to pick your favorite varietal like Pinot Noir or Malbec.
• Green or brown lentils: They hold their shape nicely and become creamy without getting mushy.
• Vegetable broth: The cooking liquid for lentils, enhances flavor far better than water.
• Bay leaf: Adds subtle warmth and depth during cooking.
• Sweet or hot paprika: Smoked paprika works wonderfully for a smoky undertone if you like.
• Tahini: A star in this recipe, it brings creaminess and a nutty flavor to both filling and sauce.
• White miso paste: Adds umami and slight saltiness, making the filling richer.
• Balsamic vinegar: A splash balances the flavors with its sweet and tangy character.
• Extra virgin olive oil: For the sauce drizzle, use a flavorful, peppery EVOO.
• Italian flat-leaf parsley: Freshly chopped for garnish to brighten up the dish.

Variations

One of the things I love about this Creamy Lentil Stuffed Butternut Squash Recipe is how easy it is to adapt based on what you love or what’s in your pantry. I often switch up the herbs or add a sprinkle of toasted nuts for crunch — it’s your canvas!

• Make it vegan: This recipe is naturally vegan, but if you want, swap miso paste for soy sauce or coconut aminos if you’re sensitive to miso.
• Spice it up: Add a pinch of cayenne or chili flakes in the lentil filling for a warming kick — my family goes crazy for this version.
• Cheesy twist: Sprinkling some grated vegan parmesan or your favorite cheese on top before baking can give a golden, melty finish.
• Seasonal swaps: Try mixing in chopped kale or spinach into the filling for extra greens during colder months.

How to Make Creamy Lentil Stuffed Butternut Squash Recipe

Step 1: Roast Your Butternut Squash Until Perfectly Tender

Preheat your oven to 425°F (218°C). Cut each butternut squash in half lengthwise and scoop out those seeds and fibrous bits — I like to save the seeds for roasting later! Rub the cut sides with a little olive or avocado oil, season generously with salt and pepper, and place them cut side up on a baking sheet. Roast for about 45-50 minutes until the flesh is fork-tender and golden at the edges. This roasting step really brings out the squash’s natural sweetness, which pairs beautifully with the savory lentil filling.

Step 2: Sauté Aromatics and Build the Creamy Lentil Filling

Heat a tablespoon of olive oil in a large pan over medium-high heat. Add the diced onions with a pinch of salt and let them cook slowly, stirring occasionally, until they’re soft and caramelized—about 8 to 9 minutes. This patience pays off with rich flavor. Next, toss in minced garlic, fresh sage, and rosemary and cook for another couple of minutes until fragrant. Stir in tomato paste and cook it out for 2-3 minutes; this helps deepen the flavor. Then pour in the red wine to deglaze the pan, lifting those tasty brown bits off the bottom—the smell will make your kitchen smell amazing!

Step 3: Simmer Lentils with Herbs and Broth

Add the lentils, vegetable broth, bay leaf, and paprika to the pan. Bring everything to a boil, then lower to a steady simmer. Cook uncovered for about 30 minutes, stirring occasionally, until the lentils are tender but not mushy and most of the liquid has absorbed. This slow simmer allows the lentils to soak up all those wonderful flavors. Stir in the tahini, white miso paste, and a few teaspoons of good-quality balsamic vinegar—this combination gives the filling a creamy, tangy depth that’s just irresistible. Season with salt and pepper to taste and set this aside while the squash cools.

Step 4: Scoop and Stuff the Roasted Squash

Once your squash is cool enough to handle, use a large spoon to scoop out the flesh, leaving about a half-inch to three-quarter-inch thick border intact so the squash keeps its shape when baked. I like to reserve a cup of the scooped flesh for the silky butternut-tahini sauce – you can save the rest for other meals like soups or smoothies. Lower your oven temperature to 350°F (175°C) as you get ready to stuff the squash halves with that delicious lentil mixture. Place them back on the baking sheet, spoon the filling generously inside, and bake for another 15 minutes to warm it all through and marry the flavors.

Step 5: Blend the Butternut-Tahini Sauce

While the stuffed squash bakes, toss the reserved cup of roasted butternut squash flesh into a food processor. Add tahini, extra virgin olive oil, salt, and pepper. Blend these together until smooth and creamy, then gradually add water or vegetable broth, a tablespoon at a time, until you reach a pourable but thick sauce. This sauce is the finishing touch that brings everything together beautifully with a nutty, rich creaminess. When the squash comes out of the oven, drizzle it generously on top and sprinkle chopped fresh parsley for a bright contrast.

How to Serve Creamy Lentil Stuffed Butternut Squash Recipe

Garnishes

I love finishing this recipe with a handful of chopped Italian flat-leaf parsley—it adds a fresh, herbaceous pop that balances the creamy richness. Sometimes, I sprinkle toasted pumpkin seeds or a drizzle of extra tahini for an extra decadent touch. If you want a bit of heat, a pinch of red chili flakes works beautifully too!

Side Dishes

This recipe can be a complete meal on its own, but if you want to round it out, I like serving it alongside a crisp green salad with lemon vinaigrette or a simple grain like quinoa or herbed couscous. Roasted Brussels sprouts or a garlicky kale sauté make for lovely, complementary veggie sides that bring some textural contrast.

Creative Ways to Present

For special occasions, I sometimes hollow out smaller squash to make individual servings — it’s such a beautiful presentation and adds flair to the dinner table. Alternatively, you can scoop the filling onto a platter and serve the squash halves on the side for a casual family-style feast. Either way, the creamy lentil filling tastes just as amazing!

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so I usually find myself looking forward to the next day’s lunch. Just be sure to keep the sauce separate until reheating if possible to retain its fresh texture.

Freezing

This Creamy Lentil Stuffed Butternut Squash Recipe freezes well. I recommend freezing the stuffed squash halves wrapped tightly in foil or plastic wrap inside freezer bags. When you’re ready to enjoy, thaw overnight in the fridge and then reheat gently in the oven to maintain texture.

Reheating

I reheat leftovers in a 350°F oven, covered with foil to keep the squash moist, for about 20 minutes or until warmed through. Reheat the tahini sauce gently on the stove or microwave separately, adding a splash of broth if it has thickened too much.

FAQs

Final Thoughts

This Creamy Lentil Stuffed Butternut Squash Recipe has become one of my favorite cozy meals, especially during the cooler months when I crave something nourishing and full of flavor. It’s one of those dishes that tastes fancy but feels like a home-cooked hug. I hope you enjoy making it as much as I do—it’s a wonderful way to celebrate simple, wholesome ingredients and share something delicious with loved ones.

Print