Stuffed Butternut Squash Recipe (Three Variations) Recipe

Ingredients

Persian Lentil Version - Squash

• 1 small butternut squash
• 2 tablespoons olive oil

Persian Lentil Version - Filling

• 0.25 onion, diced (about ½ cup)
• 2 cloves garlic, rough chopped
• 0.25 cup golden raisins (or regular raisins, dried currants, or apricots)
• 1.5 cups cooked little lentils (not split)
• 0.5 teaspoon salt
• 1 teaspoon cumin
• 0.5 teaspoon cinnamon
• 0.25 teaspoon pepper
• 0.25 cup water
• 0.25 cup chopped cilantro or Italian parsley (or ¼ cup mint)
• 0.125 cup plain yogurt
• 0.25 cup pomegranate seeds

Miso Mushroom Version - Squash

• 1 small butternut squash

Miso Mushroom Version - Tofu

• 8 ounces tofu (or buy baked tofu)
• 2 tablespoons Braggs liquid aminos or soy sauce
• 1 tablespoon sesame oil or olive oil

Miso Mushroom Version - Filling

• 1 tablespoon oil
• 0.25 onion, diced (about ½ cup)
• 1 teaspoon minced ginger
• 6 ounces sliced mushrooms (cremini, shiitake, or button)
• 2 teaspoons miso
• 4 tablespoons hot tap water
• drizzle of toasted sesame oil
• 1 scallion, sliced at diagonal (or use chives)
• toasted sesame seeds (optional)

Thanksgiving Stuffing Version - Squash

• 1 small butternut squash
• 2 tablespoons olive oil or butter (or a mix)

Thanksgiving Stuffing Version - Filling

• 0.25 onion, diced (about ½ cup)
• 0.5 apple, diced
• 2 cloves garlic, rough chopped
• 8 ounces ground turkey (ground thigh is moister than breast)
• 0.5 teaspoon kosher salt
• 0.5 teaspoon fennel seeds
• 0.25 teaspoon pepper
• 0.25 cup pecans
• 2 tablespoons dried cranberries (or use fresh, adding extra maple syrup to taste)
• 10 leaves sage, finely sliced
• 1 tablespoon maple syrup

Instructions

Roast the Butternut Squash (All Versions)

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Brush the cut sides with olive oil and season with salt and pepper.
4. Place cut-side down on a baking sheet and roast for 30-35 minutes until tender.
5. While the squash roasts, prepare your chosen filling.

Persian Lentil Version

1. Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Stir in the cooked lentils, golden raisins, cumin, cinnamon, salt, pepper, and water.
4. Cook for 5-7 minutes until heated through and flavors meld.
5. Remove from heat and stir in fresh cilantro or parsley.
6. Fill the roasted butternut squash halves with the lentil mixture.
7. Top with a dollop of plain yogurt and pomegranate seeds before serving.

Miso Mushroom Version

1. Press and cube the tofu. Toss with Braggs or soy sauce and sesame oil.
2. Bake tofu at 400°F for 20 minutes while the squash roasts, or pan-fry until golden.
3. Heat oil in a skillet over medium-high heat. Add onion and cook until softened.
4. Add ginger and mushrooms, cooking until mushrooms release their liquid and become golden.
5. Whisk miso into hot water and add to the mushroom mixture.
6. Toss in the baked tofu and combine well.
7. Fill the roasted butternut squash halves with the mushroom-tofu mixture.
8. Drizzle with sesame oil and garnish with sliced scallions and sesame seeds.

Thanksgiving Stuffing Version

1. Heat olive oil or butter in a skillet over medium heat.
2. Add diced onion and apple, cooking until softened, about 5 minutes.
3. Add garlic and cook for 1 minute.
4. Add ground turkey, breaking it up as it cooks. Season with salt, fennel seeds, and pepper.
5. Cook until turkey is browned and cooked through, about 8-10 minutes.
6. Stir in pecans, dried cranberries, sage, and maple syrup.
7. Cook for another 2 minutes to combine flavors.
8. Fill the roasted butternut squash halves with the turkey stuffing mixture.

Notes

• Each variation serves 2 people as a main course.
• The butternut squash can be roasted ahead of time and reheated.
• For the Persian version, French green lentils or black lentils work best as they hold their shape.
• Ground thigh meat is moister than ground turkey breast for the Thanksgiving version.