Description
A delicious roasted butternut squash filled with a flavorful mixture of quinoa, lentils, and seasonal vegetables, perfect for festive gatherings.
Ingredients
Scale
- 1 large butternut squash
- 1 cup cooked quinoa
- 1 cup cooked lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup mushrooms, chopped
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Olive oil for roasting
- Vegan gravy for serving (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the butternut squash in half, scoop out the seeds, and roast it in the oven with olive oil, salt, and pepper for about 30-40 minutes until tender.
- In a skillet, heat olive oil over medium heat, add onions and garlic, and sauté until transparent.
- Add carrots and mushrooms to the skillet and cook until softened.
- In a large bowl, combine the cooked quinoa, lentils, sautéed vegetables, thyme, rosemary, salt, and pepper.
- Once the squash is roasted, fill it with the quinoa-lentil mixture.
- Return to the oven and bake for an additional 10-15 minutes.
- Serve warm with vegan gravy if desired.
Notes
Feel free to experiment with different filling ingredients to suit your taste, such as adding red bell peppers or spinach.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Christmas, roast, butternut squash, quinoa, lentils, vegan recipe, holiday meal