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