Lentil & Mushroom Stuffed Squash

Make this show stopping lentil loaf for your next dinner party – it’s full of fresh herbs, red wine, lentils, and shiitake mushrooms wrapped in a roasted butternut squash.

If the first thing that comes to mind when I saw “vegan holiday meal” is Tofurky, you’re doing it wrong. Sure, I’ve eaten one. But did I enjoy it? Not exactly. It’s salty, dry and downright peculiar. So let’s reinvent the holiday meal with this Lentil Loaf Stuffed Butternut.

If you’re serving vegans, vegetarians, and meat-eaters alike, you’re probably panicking. No, you don’t have to make 1000 dishes just to please everyone. And yes, you can show your meat-loving friends that vegetables can be damn delicious. If you are looking to impress your friends, you’ve come to the right place.

Butternut squash is roasted with a touch of olive oil until its sweetness is brought out by caramelization. It’s then hollowed out and filled with a savoury mixture of lentils, red wine, shiitake mushrooms and walnuts for an umami-flavour explosion (weird way of describing it, I know). This lentil loaf recipe could also be made into a stand alone loaf if you’re not into the stuffed squash, but I love how the squash helps the loaf stay nice and moist (ew), and brightens up your plate with a pop of orange. Plus, slicing into this beauty, you’ll look hella impressive.

So save this recipe for special occasions, and any day that ends with -day. This Lentil Loaf Stuffed Butternut deserves a place at your table all year round.

Looking for another bean loaf recipe? Check out my Hearty Bean + Nut Loaf recipe!

Lentil & Mushroom Loaf Stuffed Squash

Prep Time: 1 hour
Cook Time: 1 hour, 15 minutes
Serves: 5

Ingredients

• 1 large butternut squash halved lengthwise
• 2 tbsp olive oil divided
• 1 small white onion chopped
• 2 cloves garlic minced
• 250 g shiitake mushrooms roughly chopped
• 1 – 400g tin lentils drained (or 1.5 cups cooked)
• 2 tsp fresh thyme
• 2 tsp fresh rosemary chopped
• 1 tsp tamari or soya sauce
• 1/4 cup cranberry sauce (60g)
• 1/2 cup walnuts, chopped (60g)
• 1/2 cup red wine (120ml)
• pinch salt and pepper
• pinch chilli flakes

Instructions

1. Preheat oven to 200C (400F).
2. Halve squash lengthwise and scoop out seeds.
3. Place face down on tray, and drizzle with 1 tbsp olive oil.
4. In a pan over medium heat, add remaining olive oil. Add onions and garlic, sauté until they begin to soften (3-5 minutes).
5. Add mushrooms, cooking until they begin to brown (5-7 minutes).
6. Add thyme, rosemary, tamari, cranberry sauce, and walnuts, stirring to combine.
7. Add red wine, scraping the bottom of the pan. Bring to a boil, and reduce the liquid. Season with salt, pepper, and chilli flakes.
8. Combine mushroom mix with lentils, mashing to combine.
9. Remove butternut squash, scooping out 1 cup of flesh. Add lentil mixture to 1/2 of the hollowed squash. Top with remaining squash half.
10. Return to oven for 15 minutes or until heated through.

#maindish #thanksgiving #lentil #vegan