If you’re in the mood for something cozy, comforting, and just bursting with flavor, you’ve landed in the right place. This Creamy Lentil Stuffed Butternut Squash with Butternut Tahini Sauce Recipe is one of my absolute favorites—perfect for chilly nights when you want a hearty meal without turning on the oven for hours. Trust me, the combination of tender roasted squash filled with creamy, savory lentils and drizzled with a luscious tahini sauce is honestly fan-freaking-tastic. Keep reading—I’m excited to guide you through exactly how to make this showstopper with tips I’ve learned along the way!

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Why This Recipe Works

Balanced Flavors: The earthy lentils and sweet roasted squash create a beautiful, harmonious taste.
Creamy Texture: Tahini and miso add depth and creaminess without dairy, making it rich yet light.
Nutrient Packed: Lentils provide plant-based protein and fiber, while butternut squash offers vitamins and antioxidants.
Versatile & Easy: You can prep parts ahead, swap ingredients, and still pull a stunning dish together effortlessly.

Creamy Lentil Stuffed Butternut Squash, butternut squash with lentils and tahini, healthy stuffed squash recipes, cozy vegan dinner ideas, roasted butternut squash with tahini - 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

The magic of this Creamy Lentil Stuffed Butternut Squash with Butternut Tahini Sauce Recipe is in how the ingredients play off each other to create a comforting, layered dish. Knowing what to look for at the store helps you set yourself up for success — I always aim for ripe butternut squash with a deep orange flesh and lentils that are dry but plump. Here’s the lowdown on each key ingredient that brings this dish to life.

Butternut Squash: Look for a firm squash with no soft spots; its natural sweetness softens beautifully when roasted.
Olive Oil / Avocado Oil: High-quality oil enhances roasting and sautéeing—don’t hesitate to use good stuff here.
Yellow Onions: These caramelize nicely, building a rich base flavor for the lentil filling.
Garlic: Fresh cloves add aromatic depth – use more if you’re a garlic lover like me!
Fresh Sage & Rosemary: Herbs brighten and lift the filling with their earthy notes.
Tomato Paste: Concentrated tomato flavor adds umami and helps bind everything.
Dry Red Wine: Adds complexity and helps deglaze the pan to capture browned bits — it evaporates so no worries about alcohol.
Lentils (Green or Brown): They hold shape well and soak up the flavors beautifully while keeping the dish hearty.
Vegetable Broth: Used to cook lentils and thin the sauce, bringing savory richness.
Bay Leaf: A simple addition that subtly infuses flavor.
Paprika: Adds a gentle smoky or sweet heat, depending on which you pick.
Tahini: This is the star in both the filling and sauce, giving a creamy, nutty undertone.
White Miso Paste: Adds depth and savory funk that rounds out the flavors beautifully.
Balsamic Vinegar: Just a bit brightens and balances the richness.
Italian Flat-Leaf Parsley: Fresh garnish that adds a hit of color and herbaceous brightness.

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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

One of the things I love most about this Creamy Lentil Stuffed Butternut Squash with Butternut Tahini Sauce Recipe is how easy it is to make it your own. Whether you want to switch up the herbs, adjust the spices, or add some extra texture, this dish welcomes your creativity. I often toss in toasted pine nuts for crunch or swap the rosemary for thyme when that’s what’s in my garden. Don’t be shy—tweak it until it feels just right for you!

Variation: Adding chopped kale or spinach to the lentil filling at the end is a great way to sneak in more greens—one time I forgot, and my kids noticed! So now I add it every time.
Dietary Modifications: This recipe is naturally vegan and gluten-free, but if you want, you can stir in some crumbled feta or goat cheese just before baking for a tangy twist.
Seasonal Changes: In the fall, I love adding a pinch of cinnamon and nutmeg to the filling for cozy warmth.
Difficulty Levels: If you want to cut down on time, roasting the squash ahead and prepping the lentils the day before helps a lot.

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

Step 1: Roast Your Squash to Perfection

First things first: preheat that oven to 425°F (218°C). Slice your butternut squashes in half lengthwise and scoop out all the seeds and stringy bits—you can roast those separately for a snack if you like! Rub each half with a little olive or avocado oil, then salt and pepper generously. Place them cut side up on your baking sheet and roast for 45-50 minutes. The flesh should be tender and golden with just a hint of caramelization around the edges—that’s where all the flavor lives. Don’t rush the roasting step; it’s what makes the squash sweet and creamy inside.

Step 2: Sauté the Aromatics and Build Your Lentil Filling

While the squash roasts, heat a tablespoon of olive oil in a large pan over medium-high heat. Toss in your diced onions with a pinch of salt and let them soften and brown slowly—about 8-9 minutes. This patience pays off in a deep, sweet onion flavor. Stir occasionally, but not too often; let the onions touch the pan to brown nicely. Then add the garlic, fresh sage, and rosemary, stirring frequently for about 2 minutes until fragrant. Next comes the tomato paste—add it and cook it out for 2-3 minutes; this step adds richness and prevents it from tasting raw.

Step 3: Deglaze with Wine and Simmer the Lentils

Lower the heat to medium and pour in your dry red wine to deglaze the pan, scraping up all those tasty browned bits! Cook for about 2-3 minutes until the wine is mostly evaporated and the alcohol smell is gone. Now add the vegetable broth, lentils, bay leaf, and paprika. Stir and bring the mixture to a boil, then reduce to a rapid simmer. Let this bubble away for around 30 minutes until the lentils are tender and most of the liquid is absorbed. This slow simmer allows the flavors to meld perfectly—don’t rush it.

Step 4: Stir in Creamy Tahini, Miso & Balsamic

Turn the heat down low and add tahini, white miso paste, and a splash or two of balsamic vinegar. Stir everything together until well combined and creamy. Taste and adjust with salt and pepper—this is where your lentil stuffing turns from good to unforgettable. Set it aside while you finish prepping the squash.

Step 5: Scoop Out Squash Flesh and Prepare the Sauce

Once the roasted squash is cool enough to handle, scoop out the flesh carefully, leaving a nice half- to three-quarter-inch border so the shell still holds its shape. Set aside about 1 cup of that squash flesh for the creamy tahini sauce—you’ll blend this with tahini, olive oil, and some broth or water until luscious and pourable. The rest of the squash? Save it for your next risotto, pasta dish, or in a smoothie (yes, it works amazingly there!).

Step 6: Stuff and Bake

Lower your oven to 350°F (175°C). Fill each hollowed squash half with your dreamy lentil mixture, packing it gently. Arrange them back on the baking sheet and bake for another 15 minutes until everything is heated through. This final bake warms the flavors together and softens the filling just right.

Step 7: Drizzle, Garnish, Enjoy!

To serve, spoon that silky butternut tahini sauce generously over the stuffed squash. I love to finish with a sprinkle of fresh chopped Italian flat-leaf parsley—it adds that lovely splash of color and fresh brightness that balances the richness. Grab a fork and enjoy one of the most satisfying plant-based meals you can make at home.

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Tips from My Kitchen

Choosing Your Squash: I always pick butternut squash with a smooth, unblemished skin and a deep orange color, which translates to sweeter, richer flavor after roasting.
Don’t Rush Your Onions: Letting onions caramelize slowly builds the ultimate base flavor; it’s worth the extra minutes and really makes the filling sing.
Sauce Consistency: If your tahini sauce thickens too much, add water or broth gradually and blend well—it should pour but still be creamy.
Avoid Soggy Squash: Leaving a thick enough border of squash flesh prevents the roasted halves from collapsing or leaking during the second bake.

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

Garnishes

For garnishes, I’m a big fan of chopped fresh Italian flat-leaf parsley—that bright green really lifts the dish visually and adds a fresh, slightly peppery bite that contrasts beautifully with the rich tahini sauce. Sometimes, I sprinkle a few toasted pumpkin seeds or pine nuts on top for crunch, especially when serving guests. A tiny drizzle of extra virgin olive oil right before serving can also add a lovely sheen and flavor boost.

Side Dishes

This dish is hearty enough to be a main, but if you want to round out your meal, I like serving it alongside a crisp arugula salad with lemon vinaigrette or a simple quinoa pilaf. On colder nights, a rustic loaf of crusty bread perfect for mopping up the sauce is hard to beat. Roasted Brussels sprouts or a garlicky sauté of greens also pair really nicely.

Creative Ways to Present

For special occasions, I’ve served this recipe in individual mini butternut squashes or acorn squash for a personal touch that’s charming and festive. Another fun idea is to halve the filling and stuff large portobello mushrooms for variety. If you’re hosting, arranging the stuffed squash on a big platter with dollops of tahini sauce and scattered fresh herbs makes for a stunning centerpiece.

Make Ahead and Storage

Storing Leftovers

I usually let leftover stuffed squash cool completely, then wrap each half tightly with plastic wrap or store them in airtight containers in the fridge. They keep really well for up to 3 days—though I have to admit, it rarely lasts that long in my house!

Freezing

If you want to freeze, I recommend scooping out the filling from the squash shells to freeze separately—the shells can get a bit watery after freezing. Freeze the filling in airtight containers or freezer bags for up to 3 months. When you want to serve, thaw overnight in the fridge and reheat gently on the stovetop or oven.

Reheating

To reheat, I cover the stuffed squash lightly with foil and warm in a 350°F oven for about 20 minutes or until heated through. Alternatively, reheating the filling separately on the stove allows better texture control. If the sauce thickens, just stir in a splash of water or broth to loosen it up again.

FAQs

Can I use different types of lentils in this recipe?

Yes! Green or brown lentils are best here because they hold their shape during cooking and have a hearty texture. Red lentils tend to get mushy, which might change the texture of the filling, but if you prefer a creamier filling, red lentils could work if you’re careful with cooking times.
What can I substitute for white miso paste?

If you don’t have white miso paste, you can substitute with a teaspoon of soy sauce or tamari for a similar umami boost. Just reduce added salt accordingly. Alternatively, nutritional yeast can add some savory depth, although the flavor profile will differ slightly.
Is this dish suitable for meal prep?

Absolutely! The stuffed squash reheats beautifully, making it a wholesome and delicious option for meal prep lunches or dinners. Just store portions in airtight containers and reheat as needed. You can also prepare the lentil filling ahead and stuff the squash fresh before baking.
Can I make the butternut tahini sauce without a food processor?

You sure can! Use a blender or even a vigorous whisk and mash the roasted squash well before mixing in tahini, olive oil, and broth. It might not be as ultra-smooth but will still be creamy and delicious.

Final Thoughts

This Creamy Lentil Stuffed Butternut Squash with Butternut Tahini Sauce Recipe has become a go-to comfort meal in my kitchen. It’s nourishing, satisfying, and makes you feel like you’re treating yourself, even on the busiest of nights. I hope you find the same joy making and savoring it as I have—go ahead, roast that squash, whip up the filling, and drizzle on the sauce. You’ll have a cozy, crowd-pleasing dinner that feels like a warm hug on a plate!