How can I make this recipe gluten-free?

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.

Can this be made in advance?

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.

Is there a way to add more protein?

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.

Herby Lentil Mushroom Stuffed Honeynut Squash

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

Scale

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

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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.