Description
This festive recipe for roasted stuffed butternut squash with [canned!] lentils and quinoa is a filling vegetarian main that's as pretty as it is delish. Packed with plant protein and fiber, it's layered with fun flavors and textures from tangy feta, pomegranate, parsley and pecans. Sweet and savory notes make this a show-stopping meatless addition to any holiday table.
Ingredients
Units
Scale
- 2 medium butternut squash
- 1 tbsp extra virgin olive oil, divided
- 1 tsp kosher salt, divided (more to taste)
- 1 medium shallot, finely chopped (1/2 cup)
- 3 cloves garlic, minced
- 1/2 tsp Aleppo peppers flakes (can sub 1/4 tsp red pepper flakes)
- 1/2 tsp oregano
- 1/2 cup quinoa, rinsed in a fine mesh sieve
- 1 cup vegetable broth
- 2 cups packed lacinato kale, chopped
- 1 15oz can lentils, drained and rinsed (1 1/2 cup cooked green/brown lentils)
- 2 tbsp fresh lemon juice
- 1/4 cup chopped Italian parsley
- 1/4 cup chopped Medjool dates
- 1/2 cup feta in brine, crumbled
- 1/4 cup pomegranate arils
- 1/4 cup chopped roasted pecans
Instructions
- Preheat oven to 425F. Cut squash in half lengthwise and chop off ends. Use a spoon to scrape out the seeds then place cut-side up on a baking sheet. Drizzle 1 tsp olive oil over halves and spread it out evenly with your hands. Sprinkle with a good pinch of salt and pepper. Roast for 45-55 minutes, or until fork tender in the thickest part. Remove from oven and lower temp to 400F.
- Warm remaining 2 tsp oil over medium heat in a large skillet or medium pot (this will hold all the filling). Once hot, add shallot and 1/2 tsp kosher salt and cook for 3 minutes. Add garlic, Aleppo pepper flakes, and oregano and cook another minute. Stir in broth and quinoa and bring to a boil. Reduce heat to low and simmer, covered for 15 minutes. Turn off heat and stir in kale. Cover and let steam for about 5 minutes until quinoa's fluffy and kale is wilted.
- Stir in cooked lentils, lemon juice, parsley, dates, and feta. Taste and season with more salt and lemon if desired (I add at least 1/4 tsp more salt).
- Scoop out some of the squash so there's room to stuff it, leaving about 1/2 inch or so rim remaining on the sides and bottom. (I love eating the leftover squash mashed with butter or olive oil and salt, or freeze it!).
- Stuff about 1 1/4 cups filling into each half. Return to the oven for about 10 minutes, or until hot. Sprinkle each half with 1 tbsp each pomegranate arils, chopped pecans, and a drizzle of olive oil. Fresh mint is an amazing garnish as well if you have it! Serve warm.