Festive Butternut Roast
A vibrant and crowd-pleasing centerpiece for your vegan or vegetarian Christmas dinner, filled with lentils, cranberries, and nuts, all stuffed in roasted butternut squash.
Ingredients
Main Ingredients
- 1 large Butternut Squash The star of the dish.
- 1 cup Cooked Lentils Use canned or pre-cooked for convenience.
- 1/2 cup Dried Cranberries For sweetness and color.
- 1 cup Breadcrumbs Can be gluten-free if needed.
- 1/2 cup Nuts (walnuts/pieces) Optional; good for crunch.
Instructions
Preparation
- Slice the butternut squash in half and scoop out the seeds and a bit of the flesh to create a hollow.
- Brush both halves with oil and sprinkle with salt and pepper.
- Roast the squash in the oven until just soft.
Filling
- Sauté some onion and garlic until soft and golden.
- Add cooked lentils, breadcrumbs, chopped nuts, dried cranberries, and herbs, seasoning well.
Assembly and Cooking
- Stuff each squash half with the filling, press it down to compact it.
- Sandwich the halves back together, wrap in foil, and roast until golden.
- Slice thick to serve and enjoy.
Notes
For extra crispness, unwrap the foil for the last 10 minutes of roasting. Taste the filling and adjust seasoning. Leftovers are great cold the next day.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 8gFat: 10gSaturated Fat: 1gSodium: 400mgFiber: 8gSugar: 5g
Tried this recipe?Let us know how it was!