Stuffed Butternut Squash

I think I’m officially OBSESSED with stuffing different vegetables! But by far, this might just be my favorite. Usually, I find myself adding butternut squash to a red or white bean stew. Simple meals. I even eat it on its’ own sometimes with a little salt and garlic. But, I’ve found a whole new adoration for butternut squash after this recipe!

As a Thanksgiving dish, this recipe is sure to be a huge hit! Not only will it look impressive and fancy, it tastes insanely good. You get the perfect mix of some semi-sweet squash, a savory quinoa and lentil stuffing and on top of that, cranberries & pecans, oh my! I can’t get enough of this recipe you guys, I don’t know about you. Here it goes!

Stuffed Butternut Squash

Serving Size – 2-4 servings

Prep Time – 20 minutes

Cook Time – 55 minutes


  • 1 large butternut squash
  • 1 tbs vegan butter (unmelted)
  • 1/4 yellow onion
  • 1 bunch fresh kale
  • 2 tbs “Nati’s sofrito” *see recipe under “sauces”
  • 1 cup small green lentils
  • 1 cup red quinoa
  • 1 cup dried cranberries
  • 1 cup chopped pecans
  • dash of cumin
  • dash of salt
  • 1 Qt vegetable broth
  • 1/2+ cup of olive oil


  1. Preheat oven at 375 degrees
  2. Cut your butternut squash in half and remove all seeds from hollow part. Place your squash in a non-stick oven pan.
  3. In a small bowl, add 1 tbs of vegan butter and 1/2 cup of olive oil. Brush the olive oil/butter mix all over your squashes on both sides.
  4. Place the squash facing down (hard outer part of squash will face up) and place in the oven to cook for 45-55 min until tender.
  5. At this point, I like to cook my quinoa in a rice cooker while I make the kale & lentils.
  6. Chop up your onion and kale. For the kale, remove all the stems, you’ll only want the leaves.
  7. Add the olive oil to your pan on medium heat. Add the chopped onions and Nati’s sofrito. Saute and cover for about 3 mins. Uncover, give it a mix and add a splash of veggie broth.
  8. Add your 1 cup of green lentils and another generous splash of veggie broth. Mix and cover to cook for another 2-3 min.
  9. Uncover the pan, add 3 cups of veggie broth, a dash of cumin and dash of salt. Give the lentils a mix and cover to cook for about 20 minutes, until the lentils become tender.
  10. Add your kale to the lentils, a splash of water and cover to cook for another 5 min. Uncover, give it a final mix. Set the cooked lentils and kale aside.
  11. Remove the butternut squash from the oven, carefully flip the squashes to face up and fork test for tenderness. Trace and remove the excess squash so you can stuff your squashes. Add a dash of salt to squash boats.
  12. In a large bowl, add your cooked quinoa, about 2 large cooking-spoon fulls of the cooked kale and lentils. Mix it all up. Add your cup of dried cranberries and cup of chopped pecans. Mix it all up.
  13. Fill up your butternut squashes and enjoy!

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