Stuffed Butternut Squash

This easy stuffed pumpkin recipe makes a beautiful vegetarian main dish for fall or the holidays. Filled with lentils, pecans, cranberries, and creamy goat cheese, it’s full of warm, cozy flavors and simple enough to prepare ahead of time. Perfect for Thanksgiving, Christmas, or any festive dinner.

Course Main

Cuisine International

Keyword butternut squash, pumpkin

Diet vegetarian

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 514

Author Simone

Equipment

Baking sheet

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

Metric - Us customary

Instructions

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