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1 Comment If you’re looking for a delicious and easy vegetarian main to serve for your Christmas or Thanksgiving dinner, look no further. This roasted butternut squash stuffed with lentils is so good! You can also fully prepare it upfront, making it perfect for busy days.
Table of contents
Why This Recipe Works
Pumpkin is hands down one of my favorite vegetables during fall and winter. It’s hearty, full of flavor, and you can easily turn it into something festive. This recipe for stuffed butternut squash with pecans, cranberries, and lentils is rich, cozy, and perfect for any holiday table. The best part? You can prepare it ahead of time, making it ideal when you’re hosting guests. This stuffed butternut squash with lentils makes for the perfect vegetarian main course for the holidays.
Recipe Ingredients
Pumpkin – I used butternut squash because of its lovely shape, but you can use any type of pumpkin you like.
Lentils – I used beluga lentils from a can for convenience, but you can also cook your own.
Pecans – These add a delicious crunch. I chop them a bit smaller so they mix more easily into the filling.
Cranberries – You can swap these for raisins if you prefer.
Goat cheese – Feel free to replace it with feta or leave it out completely to make this recipe vegan.
Extras for serving – I love finishing the dish with pomegranate seeds and fresh chives for color and freshness.
(You’ll find the full list of ingredients and quantities in the recipe card below.)
How To Make Stuffed Butternut Squash
Step 1: Cut the butternut squash in half
Slice the pumpkin lengthwise and scoop out the seeds. Rub the cut sides with olive oil, sprinkle with salt and pepper, and place the halves cut side down on a baking sheet. Roast in a preheated oven until tender.
Step 2: Scoop out the inside
Once roasted, use a spoon to scoop out most of the flesh, leaving enough around the edges to hold the filling. Cut the flesh into small cubes, this will be part of the filling later.
Step 3: Make the filling
In a large skillet, sauté the onion until translucent. Add the garlic and cook for another minute. Stir in the lentils, pumpkin cubes, cranberries, pecans, and all the spices. Add the balsamic vinegar, orange zest, and a splash of orange juice. Season to taste with salt and pepper.
Step 4: Fill the roasted butternut squash
Spoon the filling into the pumpkin halves and top with crumbled goat cheese. Return to the oven for about 10 minutes at 350°F (180°C) until everything is hot and the cheese has softened.
Serve topped with pomegranate seeds and fresh chives.
Serving Suggestions
This stuffed pumpkin makes a complete and satisfying meal on its own, but you can also serve it with a few sides. Try a crisp salad like an arugula salad with cherry tomatoes (skip the feta if you’re keeping it vegan) or a crunchy broccoli salad. It’s also delicious alongside crispy roasted potatoes, mashed potatoes, or roasted Brussels sprouts.
Recipe Notes
Because of the balsamic vinegar, cranberries, and pumpkin, this dish has a naturally sweet flavor. Pair it with a savory side for balance, roasted Brussels sprouts with bacon work beautifully (unless you want to keep it vegetarian).
The total roasting time depends on the type and size of your pumpkin. My medium-sized butternut squash took about 35 minutes to become tender. You’ll know it’s done when a fork slides in easily, but don’t overcook it or it’ll be too soft to handle.
Vegan Stuffed Butternut Squash
Are you looking to turn this into a vegan main? Then replace the goat cheese with a vegan alternative or leave it altogether. While it does add flavor, it is not essential to the dish. You can also replace it with some roasted nuts.
FAQ Christmas Stuffed Squash
Yes, absolutely. You can roast the pumpkin halves and prepare the filling a day in advance. Store both in the refrigerator, then assemble and reheat in the oven just before serving. It’s a great make-ahead option for the holidays or dinner parties.
Butternut squash works beautifully because of its shape and slightly sweet flavor, but any small to medium pumpkin will do. Just make sure it’s not too big, or it will take much longer to roast.
Yes! Simply skip the goat cheese or replace it with your favorite vegan cheese or a sprinkle of toasted nuts for extra crunch. The rest of the ingredients are naturally plant-based.
You can replace pecans with walnuts or hazelnuts, and cranberries with raisins, chopped dried apricots, or even diced dried figs. Feel free to adjust based on what you have on hand.
The pumpkin is ready when you can easily pierce it with a fork, but it should still hold its shape. If it becomes too soft, it may be difficult to fill and serve neatly.
Expert Tip
You can prepare the pumpkin and filling a day in advance. Assemble everything just before baking and reheat in the oven for an easy make-ahead holiday dish.
Stuffed Butternut Squash
Ingredients
- 1 butternut squash
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 onion finely chopped
- 2 cloves garlic minced
- 150 grams beluga lentils canned
- 50 grams dried cranberries
- 60 grams pecans chopped
- 1 tsp cinnamon
- ½ tsp cumin
- 2 sprigs fresh thyme
- 1 tbsp balsamic vinegar
- 1 orange zest and a splash of juice
- 100 grams goat cheese or feta
- 50 grams pomegranate seeds
- 1 tbsp fresh chives chopped
Equipment
- Baking sheet
Titel
- Preheat the oven to 425°F (220°C).
- Cut the butternut squash in half lengthwise and remove the seeds. Rub with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 30–40 minutes until tender.
- In a large skillet, heat a little oil and sauté the onion until soft. Add the garlic and cook briefly.
- Stir in the lentils, cinnamon, cumin, and thyme. Add cranberries, pecans, balsamic vinegar, orange zest, and juice. Season with salt and pepper.
- Scoop most of the flesh from the roasted pumpkin, dice it, and mix it into the filling. Lower the oven temperature to 350°F (180°C).
- Spoon the filling back into the pumpkin halves. Top with goat cheese and bake for another 10 minutes until heated through and the cheese starts to melt.
- Just before serving, sprinkle with pomegranate seeds and chopped chives.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Looking for an easy vegetarian main? This is so delicious, perfect to prep in advance and simple good!