Vegan Lentil Stuffed Butternut Squash

Made with Edward & Son’s Not Chick’n Bouillon Cubes, The Wizard’s Vegan Worcestershire Sauce, and Native Forest Organic Portobello Mushroom Slices.

Planning your Vegan Thanksgiving spread? This Vegan Stuffed Butternut Squash will steal the show.

It has a stuffing jam packed with lentils, kale, mushrooms, cranberries and all the flavors of Thanksgiving.

If you have a vegan at the dinner table, traditional Worcestershire sauce contains anchovies, so it is not vegan. However, The Wizard’s Vegan Worcestershire Sauce is 100% vegan and free of anchovies or animal products.

Edward & Sons Not Chick’n Bouillon Cubes give this dish a delicious flavor without a hassle.

And if you’re in a pinch, Native Forest Organic Portobello Mushroom Slices, make this dish easy peasy. No washing or chopping mushrooms involved!

This dish makes for the perfect main or side dish at your holiday table for Thanksgiving, Christmas or any holiday celebration really!

 

Stuffed Butternut Squash 

Servings (4-5)

Time 1 hour and 20 minutes 

Ingredients 

Butternut Squash 

• 1 butternut squash, washed 
• 2 tsp neutral oil, I used avocado 
• Kitchen twine, to tie the squash (not to eat)

Lentil Filling 

• 1 tsp neutral oil or filtered water
• 2 cups cooked lentils, brown or green
• 3 cloves garlic, minced 
• ½ Edward & Sons Not- Chick’n Bouillon Cube 
• ½ cup filtered water, warmed 
• 2 cups kale, chopped 
• 1 can (6.5 oz) Native Forest Organic Portobello Mushroom Slices 
• ⅓ cup cranberries, cut in half 
• 2 Tbsp The Wizard’s Vegan Worcestershire Sauce 
• ½ tsp thyme
• ½ tsp rosemary 
• ¼ tsp salt
• ¼ tsp pepper 

Instructions:

1. Preheat the oven to 400 F (204 C). Line a large baking sheet with parchment paper or grease the baking sheet with oil. Set aside. 
2. Cut the ends of the butternut squash. Next, cut the butternut squash in half lengthwise. Using a spoon, scoop the butternut squash seeds out. Brush the butternut squash flesh with the oil. Place the squash flesh side down and bake for 20 minutes. 
3. Take the squash out and flip it (flesh side up). Bake for an additional 30 minutes or until the squash is tender. The time will vary depending on the size of your squash.
4. Take the squash out of the oven and let cool. Using a spoon, scoop out the majority of the squash’s flesh and cut it up into bite size pieces. Be careful not to tear the butternut squash’s skin. Place the pieces in a bowl and set it aside. You will use this in the lentil filling. 
5. Make the lentil filling. In a small bowl combine the warm water and not- chick’n bouillon cube. Mix until the cube has been dissolved. Heat a pan on medium heat. Add the lentils, garlic, mushrooms, butternut squash pieces, and not- chick’n bouillon cube liquid. Cook for 5-7 minutes or until the majority of the liquid has been absorbed. 
6. Next, add the cranberries, worcestershire sauce, thyme, rosemary, salt, pepper, and mix. Cook for 3-4 minutes until the cranberries have softened. Lastly, add the kale and cook until the kale is slightly wilted. Taste the lentil mixture and season with additional salt, pepper, or herbs.
7. Scoop the lentil mixture in both of the hollowed out squash. Place the squash on top of one another. Using the twine, tie the butternut squash together. The squash should look similar to its original shape. Slice into pieces and enjoy!