Vegan Stuffed Butternut Squash With Rice and Lentils

Why You'll Love This Recipe

• Perfect as a showstopper main course for the holiday season, think vegan Thanksgiving dinner, Christmas, or any type of special occasion. 
• Whilst this hearty meal looks like it's technical, it is relatively easy to prepare, it is a great way to show just how tasty plant-based recipes can be.
• The flavors are savory-sweet, imagine savory brown rice stuffed onto a sweet oven-roasted butternut squash.
• Dietary friendly - it's vegan, gluten-free, oil-free, soy-free, it is WFPB friendly.

Ingredient Notes And Variations

Whole Butternut Squash

Aka butternut pumpkin, is part of the winter squash family, it should be fresh and blemish-free.

Select at least a medium-large-sized one, I typically choose one that weighs around 2 ⅔ pounds (1.2kg).

See below how to cut it. I also use this ingredient to make butternut soup with coconut milk. 

Rice and Lentil Stuffing

Brown rice is my choice of grain for the stuffing to be used in this recipe. You can swap it out for other types of rice, such as Basmati, Jasmine, white rice or wild rice.

You can also opt to use other grains such as cooked quinoa, millet, bulgur wheat, or freekeh instead.

Canned brown lentils need to be drained and rinsed before cooking with the rice.

Fresh broccoli is cut into small florets and then pulsed in a food processor until it becomes a bit larger than rice, like this riced broccoli. You can find step-by-step instructions two sections down and in the recipe card below.

Finely chopped onion and minced garlic add so much flavor to the stuffing. The onion can be any color you prefer, I tend to gravitate toward brown or red onion.

Toasted slivered almonds are so delicious with their nutty vibes and toasty flavors. I toast these without oil in a non-stick skillet over medium heat.

Vegetable bouillon cube, I add two cubes, hence no additional salt is required and is perfect with the sweetness of the squash. You can of course use vegetable stock or vegetable broth instead.

The seasonings include ground cumin, ground paprika, salt and black pepper to taste. So simple!

Finely sliced scallions to top the vegan stuffed butternut squash. I highly recommend this as scallions add flavor.

Other finely chopped fresh herbs can also be used as garnish as well. Some cranberries or raisins can also be added to the filling, I find the squash to be sweet enough.

How To Cut Butternut Squash In Half Lengthways

To safely cut a butternut squash, you'll need the following :

• Sharp chef's knife
• Cutting board
• Optional tea towel

1. Wash the squash, and rinse the squash under cold running water to remove any dirt or debris. Keep the skin on, it helps to hold the squash together during roasting.
2. Secure, and place the squash horizontally on the cutting board. Its wider base should be facing you. Optionally, place it on a tea towel, which can minimize rocking.
3. Trim the ends, using a sharp knife, start by trimming off both ends of the squash. This gives you stable and flat surfaces to work with.
4. Cut in half, with the squash stabilized, carefully cut it in half lengthwise. Apply even pressure and use a rocking motion with the knife to guide it through the squash whilst gently tapping with the heel of your hand. Note: The squash is harder towards the stem end, so take your time and use a rocking motion to cut.
5. Scoop out seeds, once halved, use a spoon to scoop out the seeds and stringy pulp from the cavity. Don't discard the pumpkin seeds! Roast them, they make an awesome snack.

How to Make Vegan Stuffed Butternut Squash with Rice and Lentils

Preheat Oven and Roast the Butternut Halves

Place the halves cut sides down on a parchment paper lined baking sheet and roast in a fan-forced oven at 395F (200C) for 45 minutes.

When the squashes are done roasting, they will be oozing juices and completely tender.

Make the Rice and Lentils Stuffing

Pulse the broccoli florets in a food processor until a rice-like consistency is achieved. These can be left uncooked (I prefer uncooked to keep as many nutrients as possible) or they can be quickly pan-fried (with or without oil) until just tender. Set this aside.

Toast the slivered almonds in a non-stick pan without oil, this should take a few minutes. Set these aside.

Cook the brown rice with the finely chopped onion, minced garlic, spices in the vegetable bouillon water for about 35-40 minutes or until the rice is cooked. Start by bringing the covered pot to a boil on high heat, then turn it down to low and allow it to simmer.

Add the canned lentils after rinsing and draining, to the cooked brown rice and then add the broccoli. Put the lid back on and allow the pot to sit for 5 minutes. Do this step quickly to minimize the amount of heat escaping.

Add the toasted almonds to the lentil and rice stuffing and stir it through.

Stuff the Roasted Butternut Squash

Carve the cooked flesh out (reserve this for another recipe) and fill with the stuffing mixture. Top with chopped scallion and serve, see serving suggestions below.

Serving Suggestions

Whilst I love enjoying this dish on its own as it is filled with both fiber and starch, I sometimes love to eat it with some homemade hot sauce. Oh my, so yummy! You could use any sauce or dressing, here's sweet onion dressing to try.

If you'd like some side dishes to go with your stuffed squash, try it with a side of arugula salad, or fennel orange salad. These will add some freshness to your stuffed roasted butternut squash dish.

This dish can be enjoyed both warm and cold.

Storage

Once the stuffed squash has cooled down to room temperature transfer it to an airtight container and keep it in the fridge for up to 3 days.

Leftover filling can be enjoyed on its own or used with other recipes. 

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