A delicious main dish - sweet butternut squash filled with a savoury mix of lentils, herbs and cranberries. Full of clean protein, iron and antioxidants and perfect for any fall or holiday dinner!

Stuffed Butternut Squash


Butternut squash is a fabulous grounding, winter vegetable. It is super low in sugars and carbs and filled with:

Vitamin A (hello beautiful skin)

Vitamin C (hello to even more beautiful skin + immune system support)

Vitamin B6 (vital energy boost)

When you cut it in half and take out the seeds you are left with cute little bowls - just waiting to be filled...

So I've filled them with lentils (protein and iron powerhouse) and a hint of tart sweetness from cranberries.

Delicious, healthy and beautiful. What more could you ask for?



1 squash makes 2 servings - easily double the recipe to serve 4

  • 1 medium size butternut squash, halved and seeded
  • 1/2 cup lentils, rinsed and drained
  • 1/4 red onion, chopped
  • 1 garlic clove, minced
  • 1/4 cup fresh parsley, chopped
  • 2 Tbsp olive oil, divided
  • 1 Tbsp apple cider vinegar
  • 2 tsp pure maple syrup
  • 1/2 tsp turmeric
  • 1/4 cup dried cranberries, chopped
  • fresh ground pepper and sea salt

Tips & Nutrition

You will need a good sharp knife to cut the squash in half. I find it easiest to stand it up and cut from there. Be careful!

This lentils in this recipe are full of clean protein and iron as well as fibre. The turmeric, garlic and parsley all add powerful antioxidants. 

I use this as a main dish for a plant based holiday dinner. It is beautiful, filling and so healthy!

For an everyday meal, I like to serve this with a bit of kale massaged with a splash of lemon juice and salt and pepper.


Preheat the oven to 425. place the squash halves in a large glass baking dish, cut side up, and add an inch of water to the bottom of the dish. Cover with foil and bake for 45 minutes covered and about 15 minutes uncovered. The squash is done when the flesh is very tender when poked with a fork.

While the squash is cooking, sauté the red onion, garlic and one tablespoon of olive oil in a medium size pot on low heat. When the onion is fragrant and tender (about 5 minutes), add the lentils and enough water to just cover them. Simmer on low heat until the lentils absorb the water. The lower the heat the better - if you boil the lentils they will turn to mush.

In a small bowl whisk together one tablespoon of olive oil, the apple cider vinegar, maple syrup and turmeric. When the lentils are done cover them with this mixture and add in the parsley and cranberries. Stir to combine and simmer on low for another 5 minutes.

Once the squash is done remove it from the baking dish and place it on a plate. Scoop the lentil mixture to fill the empty seed cavities (the bowl) of the squash. Sprinkle with fresh ground sea salt and pepper. ​


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