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This loaded butternut squash takes simple ingredients and turns them into a fancy dinner that'll wow even your pickiest friends. The mix of sweet chestnuts, tangy cherries, and nutty lentils creates a flavor combo that works perfectly with the natural sweetness of butternut squash.
I first whipped this up for a holiday party where friends had all sorts of food restrictions. It was such a smash hit that it's become my go-to when I want to make something impressive without hogging the kitchen all day.
Ingredients
- Butternut squash: 1-2 medium ones work as both container and part of the mix
- Olive oil: Gives the squash a lovely brown finish
- Brown onion: One chopped finely for the flavor foundation
- Garlic cloves: Three crushed to add depth
- Fresh thyme: This herb matches perfectly with squash's earthy taste
- Cooked chestnuts: Add a sweet, buttery touch that makes this dish stand out from normal stuffed veggies
- Cooked quinoa: Brings nice texture and extra protein
- Cooked brown lentils: Make the dish filling enough for a main meal
- Dried cherries or cranberries: Give bursts of sweet-tart flavor
- Nutmeg: Just a dash adds warmth and extra flavor layers
- Vegan butter: Makes everything richer without animal products
- Baby spinach: Adds green color and nutrients that softens nicely into the filling
- Sea salt and black pepper: Must-haves for good taste
Step-by-Step Instructions
- Prepare the squash:
- Put your butternut squash on its side and cut into 1½ inch thick circles. Take a small cookie cutter and punch out the middle of each circle to make rings. Save the seeds and cut up the middle pieces for your filling. No cookie cutter? Just scoop out centers with a spoon.
- Roast the rings:
- Put squash rings in a baking dish, add some olive oil, sprinkle with sea salt, and cook at 190°C for 20 minutes. This first cooking makes sure the rings will be soft when you're all done.
- Create the flavor base:
- While rings are cooking, warm olive oil in a big pan. Throw in garlic, onion and fresh thyme, then cook slowly for about 7 minutes until everything gets soft and smells good. This flavor base will spread through all the filling.
- Build the filling:
- Toss in the chestnuts, dried cherries, and saved squash bits with vegan butter. Cook until the butter completely melts, then add a bit of nutmeg. This mix creates a nice balance of sweet, savory and earthy tastes.
- Incorporate the proteins:
- Mix in cooked quinoa and lentils, cooking another 5 minutes so flavors can blend together. The heat helps everything soak up all the tasty flavors you've made.
- Finish with freshness:
- Throw in baby spinach and mix until it just wilts. Add plenty of salt and pepper to taste. The spinach brings color, nutrients and a fresh element to balance the richness.
- Stuff and bake:
- Fill each partly cooked squash ring with lots of your prepared stuffing. Add a little more olive oil on top for richness, then put back in the oven for 20-30 minutes until the squash is totally soft.
- Serve:
- Dish up your creation with vegan gravy and matching sides for a full meal.
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The chestnuts really make this dish pop. I found out how great they were by accident when I had some extra from another dish and decided to toss them in. Now I always keep some in my pantry just for this meal. Their gentle sweetness and special texture create an unexpected fancy touch that makes people think you slaved away for hours.
Make It Ahead
This dish works great as a do-ahead option. Fix the squash rings and filling separately up to two days early. When you're ready to eat, just put them together and bake for the final 30 minutes. The flavors actually get better after sitting a bit, which makes this perfect for parties when you want to hang out with your guests instead of being stuck in the kitchen.
Seasonal Adaptations
While butternut squash takes center stage here, this flexible filling tastes great with other winter squashes too. Try it with acorn squash for single servings, or delicata squash for something sweeter. In summer, use the same stuffing for hollow bell peppers or scooped-out zucchini for a lighter version that shows off what's fresh.
Serving Suggestions
For a meal that'll drop jaws, serve these stuffed rings over some wilted greens with a little balsamic drizzle. Add a basic side salad with citrus dressing to brighten things up. This dish goes really well with a medium red wine like Pinot Noir or if you don't drink, a tangy cranberry fizzy drink matches the flavors perfectly.
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Make this dish when you want to wow someone, and enjoy all those amazing flavors and textures coming together.
Frequently Asked Questions
- → Can I make this stuffed butternut squash in advance?
You bet! You can get the squash rings ready and whip up the filling up to 2 days early. Keep them apart in the fridge, then put everything together and bake when you're ready to eat. Just add about 5-10 extra minutes to your cooking time if you're starting with cold stuff from the fridge.
- → What works instead of chestnuts?
If you can't get hold of chestnuts, try using some lightly browned walnuts, pecans, or even some roasted chickpeas for that nice crunch. Each one will bring its own special taste to your meal while still giving you that lovely texture contrast with the softer bits.
- → How can I tell when my butternut squash is done cooking?
Your butternut squash rings are ready when you can easily stick a fork or knife into them without pushing hard. The outer parts might also get a bit brown and sweet-looking, which adds some nice flavor and makes them look even tastier.
- → Can I swap dried cranberries for the cherries?
For sure! Dried cranberries work really well instead of cherries and they're usually easier to find in stores. They'll give you that same sweet and tangy kick that goes so well with all the savory stuff in the filling.
- → What goes well on the side with stuffed butternut squash?
This dish tastes great with some cooked Brussels sprouts, green beans, or a fresh salad on the side. The recipe talks about adding some plant-based gravy, which makes everything taste richer. For fancy dinners, you might want to add some roasted root veggies or mashed potatoes to complete your meal.
- → Can I use ready-made lentils and quinoa?
You sure can! Using store-bought cooked lentils and leftover quinoa makes this dish way quicker to put together. Just make sure you drain and wash canned lentils really well to get rid of extra salt before you mix them into your stuffing.