If you’re craving a hearty, soul-satisfying meal that feels like a warm hug, you’ve got to try this Creamy Lentil Stuffed Butternut Squash with Butternut Tahini Sauce Recipe. It’s one of those dishes I always come back to when I want something comforting, nourishing, and just downright delicious. The blend of tender roasted squash, creamy lentils, fresh herbs, and a luscious tahini sauce is like a symphony of flavors coming together in every bite. Stick around, and I’ll walk you through it all, including some handy tips to make it your own.

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Why This Recipe Works

Balanced Flavors: The earthy lentils and roasted squash are perfectly complemented by aromatic herbs and a tangy tahini sauce.
Comforting Texture: Creamy lentil filling contrasts with the tender, slightly caramelized butternut squash shell for a satisfying bite.
Versatile & Nourishing: Packed with veggies and plant-based protein, this works as a main or fancy side for any season.
Easy to Customize: You can adjust spices, swap herbs, or turn up the heat to create your perfect version.

Creamy Lentil Stuffed Butternut Squash, hearty stuffed squash with lentils, roasted butternut squash recipes, vegan butternut squash dishes, healthy lentil recipes - Four halves of roasted butternut squash are arranged on a baking tray with a white marbled texture. Each half is filled with a dark brown mix of lentils and finely shredded mushrooms, topped with uneven drizzles of a beige creamy sauce and sprinkled green parsley leaves. To the right of the squash halves is a white jug partially filled with the same creamy sauce, with some sauce dripping over its edge. To the left side of the tray, a bunch of fresh green parsley lies next to the squash. The image captures the rustic texture of the food and tray, with vibrant colors and detailed layering. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Creamy Lentil Stuffed Butternut Squash with Butternut Tahini Sauce Recipe plays its part to build layers of flavor and texture. When shopping, look for firm butternut squash with smooth skin and fresh herbs to really make the dish sing.

Butternut Squash: Your edible “bowl” and a sweet, nutty base that roasts beautifully to deepen flavor.
Olive or Avocado Oil: Essential for roasting and sautéing, brings out the best in the veggies without overpowering.
Yellow Onions: Gently caramelized for sweetness and depth—don’t rush this step!
Garlic: Adds a wonderful punch, best when minced fresh for maximum flavor.
Fresh Sage & Rosemary: Classic combos with butternut squash and lentils, they add earthy herbaceous notes.
Tomato Paste: Gives a savory richness to the lentil filling and helps deepen the umami.
Dry Red Wine: A splash to deglaze the pan, intensifying taste and lifting flavors.
Green or Brown Lentils: The creamy, protein-packed heart of the filling—make sure to rinse before cooking.
Vegetable Broth: Infuses the lentils and keeps everything moist and flavorful.
Bay Leaf: Adds subtle warmth and complexity to the simmered lentils.
Paprika: Choose sweet or hot depending on your spice love—it brightens and warms the filling.
Tahini: Used twice—once in the filling and again in the sauce—for that signature creamy nuttiness.
White Miso Paste: Provides umami depth and a slight salty richness without overpowering.
Balsamic Vinegar: Balances richness with acidity, lending a slight touch of sweetness.
Parsley: A fresh, grassy garnish that cuts through the creaminess at the end.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how this Creamy Lentil Stuffed Butternut Squash with Butternut Tahini Sauce Recipe is a fantastic base for playing with flavors. Feel free to tweak ingredients or add your favorite veggies to make it truly yours!

Variation: Once, I added a handful of chopped kale into the lentil filling just before finishing simmering, which added some beautiful color and extra nutrition.
Dietary Modifications: If you’re gluten-free or soy-sensitive, double-check your miso paste as some brands contain wheat or soy; you can substitute with chickpea miso or skip altogether.
Make It Spicy: I sometimes toss in a pinch of crushed red pepper flakes with the herbs—it adds a lovely kick that balances the sweetness of the squash.

Step-by-Step: How I Make Creamy Lentil Stuffed Butternut Squash with Butternut Tahini Sauce Recipe

Step 1: Roast the Butternut Squash to Perfection

Preheat your oven to 425°F (218°C). I slice each butternut in half lengthwise, then scoop out all the seeds and pithy stuff—save those seeds if you want a snack later! Place the squash halves cut side up on a baking sheet, rub each with a touch of oil, and sprinkle generously with salt and pepper. Roast for about 45-50 minutes until the flesh is fork-tender and the edges start to caramelize. This slow roasting develops that rich, sweet flavor that’s the heart of our dish.

Step 2: Build the Creamy Lentil Filling

Heat a tablespoon of olive oil in a large pan over medium-high heat. Add diced onions with a pinch of salt and cook for 8-9 minutes, stirring occasionally—not constantly! You want those onions to brown nicely, which creates deeper flavor. Toss in minced garlic, fresh sage, and rosemary; cook for about 2 minutes, stirring so nothing sticks or burns. Stir in the tomato paste and let it meld with the aromatics for a few minutes, then pour in the red wine to deglaze the pan. Stir up any caramelized bits, and let the wine reduce until you don’t smell the alcohol anymore.

Add the lentils, vegetable broth, bay leaf, and paprika next. Bring to a boil, then simmer gently for about 30 minutes until lentils are tender and most of the liquid is absorbed. Turn the heat down low, stir in tahini, white miso paste, and a few teaspoons of balsamic vinegar. Give that a good taste and adjust salt and pepper—this step is all about balancing those savory, creamy flavors.

Step 3: Scoop & Stuff the Squash

Once the squash is cool enough to handle, scoop out the flesh from each half, leaving about a ½ to ¾ inch border so the shell stays sturdy while baking. Toss 1 cup of the saved flesh into your food processor—this will become the base for our indulgent butternut tahini sauce. Don’t toss the rest; it’s great for risotto, soups, or blending into smoothies.

Step 4: Bake the Stuffed Squash

Turn your oven down to 350°F (175°C). Fill each squash cavity with the creamy lentil filling, place them back on the baking sheet, and bake for another 15 minutes to heat everything through. This warms the flavors together and softens the edges perfectly.

Step 5: Whip Up the Butternut Tahini Sauce

To the food processor with 1 cup of roasted squash, add tahini, olive oil, salt, and pepper. Blend until smooth, then slowly add water or vegetable broth until you reach a pourable but thick sauce. This sauce adds that silky touch that brings the dish all together beautifully.

Serve the stuffed squash drizzled with the butternut tahini sauce and sprinkle chopped parsley on top. I love how the fresh parsley cuts through the richness and brightens every bite.

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Tips from My Kitchen

Don’t Overmix the Filling: When stirring in tahini and miso, fold gently to keep that lovely creamy texture without turning it mushy.
Patience with Onions: Browning the onions slowly makes all the difference. Rushing this can mean bland filling.
Save Butternut Scraps for Other Recipes: I often freeze leftover squash flesh in portions for smoothies or soups later.
Make Sauce Ahead: The tahini sauce keeps nicely in the fridge and can be adjusted with broth or water if it thickens up.

How to Serve Creamy Lentil Stuffed Butternut Squash with Butternut Tahini Sauce Recipe

Garnishes

I’m all about simple garnishes here: fresh chopped parsley is my go-to because it adds freshness without overpowering the flavors. Sometimes I toss on toasted pumpkin seeds for a welcome crunch and a nutty echo of the tahini sauce. A drizzle of extra tahini or a sprinkle of smoked paprika never hurts either.

Side Dishes

For sides, something light and crisp pairs well—as a friend, I love a simple mixed green salad with a lemon vinaigrette to cut through the richness. Roasted Brussels sprouts or garlic green beans are also my favorite partners on the plate. If you want to keep things cozy, crusty bread or a wild rice pilaf do wonders soaking up the delicious tahini sauce.

Creative Ways to Present

Making this dish for a dinner party? Serve each stuffed half on a large white plate, drizzle the sauce artistically, and scatter herbs and seeds on top. I once added a few pomegranate seeds for color and a pop of tartness—it was a hit and felt fancy without fuss.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for 3-4 days. I usually store the stuffed squash separately from the tahini sauce to maintain texture. When ready to eat, just warm the squash gently and add sauce fresh.

Freezing

I’ve frozen the lentil stuffing alone with great success—just pack it in a freezer-safe container. The stuffed squash halves are a bit more delicate but also freeze well if tightly wrapped. Thaw slowly overnight in the fridge before reheating.

Reheating

Reheat the stuffed squash in a 350°F oven for 15-20 minutes, covered loosely with foil so it doesn’t dry out. Warm the tahini sauce gently on the stovetop or in short bursts in the microwave, adding a splash of broth if it’s thickened too much.

FAQs

Can I make this Creamy Lentil Stuffed Butternut Squash with Butternut Tahini Sauce Recipe vegan?

Yes! The recipe is already plant-based and vegan-friendly, using vegetable broth and no animal products. Just ensure your tahini and miso paste are vegan-certified.
What if I don’t have red wine for the lentil filling?

No worries! You can substitute the red wine with extra vegetable broth or a splash of balsamic vinegar for acidity. It won’t be exactly the same but will still taste rich and delicious.
Can I prepare this dish gluten-free?

Absolutely! It’s naturally gluten-free, just make sure your miso paste is certified gluten-free, as some contain barley or wheat.
How do I make the butternut tahini sauce thinner or thicker?

The sauce is super easy to adjust. Add more water or vegetable broth to thin it out, or add a bit more tahini or squash to thicken it. Blend and taste until it hits your preferred consistency.

Final Thoughts

This Creamy Lentil Stuffed Butternut Squash with Butternut Tahini Sauce Recipe holds a special place in my kitchen routine. It’s one of those dishes that feels fancy enough for company but is simple and satisfying enough for a weeknight dinner. The layers of flavor, the cozy textures, and that silky tahini sauce always bring me back. I really hope you’ll give it a try and make it your own—I’m sure it’ll become a favorite in your home, just like it is in mine.