- Prep-time: / Ready In:
- Makes 12 stuffed squash rounds + 4 cups gravy
- Serving size: 2 squash rounds + ⅔ cups gravy
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Perfect for the center of a holiday table, these scrumptious lentil- and quinoa-stuffed butternut squash rounds with arugula, pecans, dried apricots, and cherries are festive through and through. Fresh sage, thyme, and parsley add a herbaceous depth, while French green lentils add hearty substance. Once you’ve loaded the squash halves up with filling, put them back together again and secure them with a few lengths of kitchen twine. Then bake until heated through, and slice each squash crosswise to form a stack of rounds so your guests can easily dig in. To finish, drizzle with a full-of-flavor savory gravy and serve with a garden salad or other side dish.
Tips
Make ahead: Prepare as directed through Step 2. Cover and refrigerate squash for up to 1 day. Bake refrigerated squash 1 hour 15 minutes or until internal temperature reaches 160°F. Tent with foil halfway through baking to prevent excessive browning.
Extra stuffing: If you have extra stuffing, spoon it into a baking dish. Bake alongside squash 15 to 20 minutes or until heated through.
For more inspiration, check out these tasty ideas:
- Kale Arrabbiata-Stuffed Spaghetti Squash
- Roasted Stuffed Winter Squash
- Stuffed Acorn Squash
- Butternut Squash with Orange Glaze
By Ellen Boeke,
Last Updated:
Ingredients
- 2 2- to 3-lb. butternut squash
- 2 cups cooked tricolor quinoa
- 2 cups chopped fresh arugula
- 1 cup cooked French green lentils
- ½ cup chopped toasted pecans
- ⅓ cup dried tart cherries
- ⅓ cup chopped dried apricots
- ¼ cup chopped fresh parsley
- 1 tablespoon chopped fresh sage or 1 teaspoon dried sage, crushed
- 1 teaspoon chopped fresh thyme or ½ teaspoon dried thyme
- 1 teaspoon orange zest
- ½ teaspoon freshly ground black pepper
- ¾ cup finely chopped shallots
- 1½ teaspoons sea salt
- 4 cups low-sodium vegetable broth
- 1 teaspoon poultry seasoning
- ⅔ cup chickpea flour
Instructions
- Preheat oven to 350°F. Cut squash in half lengthwise. Scoop out and discard seeds. Place squash halves cut sides down in a large parchment-lined baking dish. Bake 1 hour or until just tender when pierced with a sharp knife. Let cool until easy to handle. Scoop out squash pulp, leaving a ½-inch shell. Place scooped-out pulp in a large bowl.
- For stuffing, add the next 11 ingredients (through pepper) plus ¼ cup of the shallots and 1 teaspoon of the salt to squash pulp; mix well to combine. Spoon stuffing into squash halves, packing it tightly. Place squash halves together to enclose stuffing; secure with three or four lengths of 100%-cotton kitchen twine.
- Bake stuffed squash 35 to 45 minutes or until heated through (160°F internal temperature). Slice squash crosswise into rounds.
- Meanwhile, to make gravy, in a large saucepan cook the remaining ½ cup shallots over medium until golden, stirring often and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add broth and poultry seasoning. Whisk in chickpea flour. Cook and stir over medium until gravy is thickened and bubbly. Season with the remaining ½ teaspoon of salt and freshly ground black pepper to taste. (Cooled gravy can be transferred to an airtight container and stored in the refrigerator up to 5 days. Reheat in a large saucepan, whisking frequently and adding water as needed to reach desired consistency.)
- Serve squash with gravy on the side.
Per serving (2 squash rounds + ⅔ cups gravy): 406 calories, 75 g carbohydrates, 13 g protein, 9 g total fat, 1 g saturated fat, 0 g cholesterol, 578 mg sodium, 14 g fiber, 21 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (5)
(5 from 2 votes)The gravy is tops!! Love the flavor. I baked the butternut too long and it fell apart, so next time I’ll be carful to take it out when it’s firm enough to make a form, but still soft. Great flavors. The bitter arugula, the crunch of the pecans, the sweet pop from the dried fruit adds layers of flavor and interest. Yummy Husband had seconds!
Can you use delica squash instead of butternut? Asking because you can eat the skin of a delica squash.
Hi Faith. You could try using delicata squash instead of butternut squash. Delicata squash often have less flesh than butternut squash, so you may have to reduce cook time in step 1. Sounds like a fun experiment!
I am interested in your dishes, recipes! Please send me information. Thank you!
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