- 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,
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
- ½ cup finely chopped shallots
- 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.
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