Herby Lentil Mushroom Stuffed Honeynut Squash
This Herby Lentil Mushroom Stuffed Honeynut Squash is warming and layered with fall flavors. Packed with plant-protein, this meal will keep you full and nourished this holiday season.
Why You’ll Love This Herby Lentil Mushroom Stuffed Honeynut Squash
- A complete meal. This stuffed squash can be used as a fun main to build around for the holidays. It contains all the major macronutrients, so even if you enjoy this on its own, you will feel full and satisfied.
- Packed with nutrients. Stuffing the squash with lentils helps to add a significant amount of gut supporting fiber and protein to your plate.
- Easy to make. This recipe uses simple ingredients and techniques to help layer flavor. Need it even more simplified? Find all the recommended tips below!
Key Ingredients and Substitutions
- Squash: I used honeynut squash. This is a variety of squash very similar to butternut squash, but is smaller and more concentrated in flavor. This squash variety can be found in farmer’s markets, Whole Foods and even in some local grocery stores. I got mine from ShopRite here on the east coast. Feel free to use a different squash like butternut squash or acorn squash if you don’t have honeynut squash available in your area.
- Lentils: I recommend small French lentils or small brown lentils. Feel free to cook them from scratch with a bouillon cube. Or for convenience, use canned or pre-cooked lentils instead. Do not use red lentils! If not a fan of lentils, try the filling with canned chickpeas instead.
- Herbs: I used a combination of sage, thyme, and rosemary for the filling and fresh parsley and mint for the herby topping.
- Shallots: Feel free to swap with some diced red onion as an alternative.
- Mushrooms: I used baby bella mushrooms, but regular white button mushrooms can work as well. If you don’t like mushrooms, you can use diced zucchini, crumbled tofu or vegan sausage. Compared to cooking the mushrooms, do note you can saute these alternatives normally with oil in the pan first.
- Tamari: Feel free to use soy sauce or coconut aminos instead.
- Pecans: Walnuts are a good alternative, but if you need a nut-free option try this with pumpkin seeds or sunflower seeds.
- Cranberries: I used dried cranberries, but feel free to use a different dried fruit of your choosing. You can also swap with some fresh pomegranate seeds.
- Maple Syrup: This is my sweetener of choice, but feel free to swap with some light brown sugar instead.
How to Make an Herby Lentil Mushroom Stuffed Honeynut Squash
Preheat the oven to 425F. Place the squash halves on a baking tray cut side up and drizzle with a tbsp of oil and sprinkle well with salt and pepper. Roast in the oven on the bottom rack for 20 minutes.
In a small bowl, whisk together 2 tbsp oil, maple syrup, mustard, thyme and a pinch of salt. Use a pastry brush to brush some of the mixture over the flesh of the squash. Return to the oven for another 20-25 minutes or until the squash is soft, basting the squash with more of the mix half way.
To a large skillet over medium low heat, add the mushrooms and spread them evenly over the bottom of the pan. Allow the mushrooms to cook undisturbed for about 4-5 minutes then give the mushrooms a stir. Spread them back out on the pan then cook again for 2 minutes to cook off any remaining liquid. Add a 1/2 tablespoon of oil and a pinch of salt and sauté for 1-2 minutes. Stir in the sage, rosemary, thyme, and tamari to coat then transfer the mushrooms to a bowl and set aside.
To the same pan add 1 tbsp of oil then add the shallots and a pinch of salt and sauté until translucent. Stir in the garlic and sauté for a minute until fragrant then stir in the coriander and fennel seeds then continue to sauté for a minute.
Pour in the lentils and mushrooms and saute for about 3 minutes then remove from heat.
To a separate bowl add the parsley, mint, pecans, cranberries, lemon zest and juice, pinch of salt and a drizzle of olive oil then toss together to mix.
For the dressing add the oil, vinegar, garlic, mustard, onion powder, maple syrup, tamari, and salt to a blender cup and blend on high until the dressing is fully mixed and creamy.
Now assemble, place the squash halves on a serving platter and fill the cavities with the lentil mixture. Sprinkle each squash with the cranberry herb topping and serve each squash with a drizzle of the dressing.
Expert Tips
- Cook the filling and blend the dressing in advance. Save some time closer to the holiday by making the lentil filling and dressing in advance. Then all you’ll need to do is roast the squash and toss the herby topping the day of any gatherings.
- Cooking time for the squash may vary. I’m providing a general roasting time for the squash. Do note that your squash may need more or less time based on the size and thickness of your squash. If your squash doesn’t appear tender and easy to pierce with a fork, cook for a little longer.
- Make it convenient. Save extra time by using pre-cooked lentils. I love using either the ones from Trader Joe’s or I’ll use canned small brown lentils from Rienzi! You can also decide to use a pre-made dressing to serve this squash with. Try this with a creamy dressing of your choosing like a creamy balsamic.
Frequently Asked Questions
The only ingredient to be mindful of is the tamari. Just make sure it is gluten-free or opt for gluten-free soy sauce or coconut aminos as an alternative.
For the best results, I do recommend making this fresh! To help save time, I do recommend making the dressing and the lentil filling in advance. The lentils can be made 3 days in advance and the dressing can be made up to 5 days in advance. Just store in an airtight container in the fridge until ready to use.
Yes! While lentils are packed with protein, you can add even more protein by adding some chopped vegan sausage to the filling. If using sausage, I would add it right before adding the shallots to the pan. Break the sausage up and cook it through before continuing with the rest of the aromatics and seasonings.
Make It Balanced
This dish is designed as a complete nutrition packed meal, but can still be enjoyed with additional sides for any holiday gathering. If you are looking for additional recipes to enjoy alongside this squash, consider the following:
More Wholesome Plant-Based Recipes to Try
- Lemon Glazed Roasted Carrots and Rice Salad
- Soy Glazed Tofu Nuggets with Whipped Sage Butternut Squash
- Roasted Cabbage Slaw with Sweet Sesame Onions
- Moro de Guandules con Coco
- Herb Roasted Chickpea Vegetable Wellington
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
Print
Herby Lentil Mushroom Stuffed Honeynut Squash
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
This Herby Lentil Mushroom Stuffed Honeynut Squash is warming and layered with fall flavors. Packed with plant-protein, this meal will keep you full and nourished this holiday season.
Ingredients
Roasted Honeynut Squash
- 4 honeynut squash, halved and seeds scooped out
- Avocado oil for roasting and cooking
- Kosher salt
- Fresh cracked black pepper
- 2 cloves garlic, grated
- 2 tbsp maple syrup
- 1 tsp dijon mustard
- 1 tsp thyme leaves
Mushrooms and Lentils
- 10 oz baby bella mushrooms, minced
- 2 shallots, minced
- 3 cloves garlic, grated
- 1 tsp ground coriander
- 1/2 tsp fennel seeds
- 1 tbsp minced fresh sage leaves
- 2 tsp minced fresh rosemary
- 1 tsp fresh thyme leaves
- 1 tsp tamari
- 2 cups cooked French lentils
Cranberry Herb Topping
- 1/3 cup fresh parsley leaves, roughly chopped
- 2 tbsp fresh mint leaves, roughly chopped
- 1/4 cup pecans, minced
- 1/4 cup dried cranberries
- Juice and zest of 1/2 a lemon
- 1–2 tsp extra virgin olive oil
Creamy Balsamic Dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp aged balsamic vinegar
- 1 clove garlic, grated
- 1 tsp dijon mustard
- 1/2 tsp onion powder
- 1 tbsp maple syrup
- 1 tsp tamari
- 1/4 tsp kosher salt or more to taste
Instructions
- Preheat the oven to 425F. Place the squash halves on a baking tray cut side up and drizzle with a tbsp of oil and sprinkle well with salt and pepper. Roast in the oven on the bottom rack for 20 minutes.
- In a small bowl, whisk together 2 tbsp oil, maple syrup, mustard, thyme and a pinch of salt. Use a pastry brush to brush some of the mixture over the flesh of the squash. Return to the oven for another 20-25 minutes or until the squash is soft, basting the squash with more of the mix half way.
- To a large skillet over medium low heat, add the mushrooms and spread them evenly over the bottom of the pan. Allow the mushrooms to cook undisturbed for about 4-5 minutes then give the mushrooms a stir. Spread them back out on the pan then cook again for 2 minutes to cook off any remaining liquid. Add a 1/2 tablespoon of oil and a pinch of salt and sauté for 1-2 minutes. Stir in the sage, rosemary, thyme, and tamari to coat then transfer the mushrooms to a bowl and set aside.
- To the same pan add 1 tbsp of oil then add the shallots and a pinch of salt and sauté until translucent. Stir in the garlic and sauté for a minute until fragrant then stir in the coriander and fennel seeds then continue to sauté for a minute.
- Pour in the lentils and mushrooms and saute for about 3 minutes then remove from heat.
- To a separate bowl add the parsley, mint, pecans, cranberries, lemon zest and juice, pinch of salt and a drizzle of olive oil then toss together to mix.
- For the dressing add the oil, vinegar, garlic, mustard, onion powder, maple syrup, tamari, and salt to a blender cup and blend on high until the dressing is fully mixed and creamy.
- Now assemble, place the squash halves on a serving platter and fill the cavities with the lentil mixture. Sprinkle each squash with the cranberry herb topping and serve each squash with a drizzle of the dressing.
Notes
Cook the filling and blend the dressing in advance. Save some time closer to the holiday by making the lentil filling and dressing in advance. Then all you’ll need to do is roast the squash and toss the herby topping the day of any gatherings.
Cooking time for the squash may vary. I’m providing a general roasting time for the squash. Do note that your squash may need more or less time based on the size and thickness of your squash. If your squash doesn’t appear tender and easy to pierce with a fork, cook for a little longer.
Make it convenient. Save extra time by using pre-cooked lentils. I love using either the ones from Trader Joe’s or I’ll use canned small brown lentils from Rienzi! You can also decide to use a pre-made dressing to serve this squash with. Try this with a creamy dressing of your choosing like a creamy balsamic.
This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!
