Introduction
Ever have one of those nights where you want dinner to feel like a warm hug but you also can’t be bothered to wage war in the kitchen? Enter this herby stuffed squash—a cozy, snuggly, plant-powered masterpiece that’s basically the culinary equivalent of your favorite fuzzy socks.
It’s the kind of meal that says, “Hey, I care about you,” without needing a million pots or a PhD in vegan wizardry. Imagine tender squash boats filled with a fragrant, herb-kissed filling that’s hearty enough to keep you full but light enough to keep you feeling good—because who says plant-based can’t be both comforting and clever? Cozy vegan soups are also a great option for those chilly nights when you need an extra dose of warmth.
Perfect for that lazy weekend or a weeknight when you need a little magic without the fuss. So, grab your oven mitts and prepare for a squash-tacular experience that might just make you forget all about meat (or, you know, at least for one meal).
Ready to get cozy and a little bit cheeky in the kitchen? Let’s do this.
Ingredients
- 2 butternut squash, halved lengthwise
- 1 tbsp sunflower oil (sunshine in a bottle)
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped (vampire repellent alert)
- 200g dried green lentils
- 50g millet or white quinoa
- 500ml stock
- 60g kale leaves, torn into small pieces
- 50g dried cranberries
- 1/2 tsp sage, finely chopped
- 1/2 tsp rosemary, finely chopped
- 1/2 tsp thyme, finely chopped
- 1 tsp salt
- 1/2 tsp ground black pepper
- The juice of half a lemon
- 2 tbsp ground nuts or seeds
This list is like a vegan superhero squad ready to save your taste buds! From lentils to kale, each ingredient packs a punch of plant-powered goodness with just enough herbs and spice to keep things interesting. The addition of green lentils makes this dish not only hearty but also a fantastic source of protein. Whether you’re a seasoned squash whisperer or a curious first-timer, this recipe’s got your back with cozy, wholesome vibes.
How to Make It
Alright, let’s get cozy with these butternut squash halves—two of them, mind you. Pop them cut-side down on a baking tray and slide them into a 180°C (that’s 360°F for our pals across the pond) oven. Let those bad boys roast away for about 25 to 35 minutes until they’re tender and ready to be the star of your plate.
This is the part where your kitchen starts smelling like a warm hug—kind of like autumn wrapped in a blanket, but you know, vegan style.
While the squash is getting its beauty sleep, grab a large saucepan and drizzle in a tablespoon of sunflower oil. Heat it up on medium and toss in a finely chopped onion—just one, mind you! Let it sweat and get all translucent, about 10 to 15 minutes.
Then, add two garlic cloves, finely chopped because nobody likes a chunky surprise, and cook for another five minutes. Time to invite the 200 grams of dried green lentils and 50 grams of millet or quinoa to the party. Pour in 500 ml of stock — veggie stock, of course, because we’re keeping it plant-powered here — and toss in 60 grams of torn kale leaves, 50 grams of dried cranberries, and a medley of herbs: half a teaspoon each of sage, rosemary, and thyme.
Season with a teaspoon of salt and half a teaspoon of ground black pepper, then let everything simmer on medium-low heat until the lentils soften, about 25 to 30 minutes. Your kitchen will smell like a forest retreat, with a little fruity zing from those cranberries.
When your squash is roasted to perfection, scoop out those seeds like you’re a pumpkin pro (but save the shells for your compost or maybe some crafty project). Fill those golden boats with the herby, lentil-filled goodness.
Squeeze the juice of half a lemon over the top for a zesty punch, and sprinkle two tablespoons of ground nuts or seeds for a little crunch and nutty flair. A well-organized pantry is essential for having all the ingredients ready on hand. Voilà! You’ve just created a vegan masterpiece that’s as cozy as your favorite sweater but way tastier.
Dig in, and remember: leftovers make fabulous lunches, so don’t be shy about doubling the recipe!
Bonus Tips
- Feeling fancy? Toss in some toasted pumpkin seeds on top for that satisfying crunch and a nutty wink to your taste buds.
- Don’t have millet? No sweat—swap in quinoa or even cooked rice to keep the party plant-based and popping.
- Lemon juice is your secret weapon—squeeze a little more after baking to jazz up those herby, cozy flavors like a pro kitchen wizard.
Why You’ll Love It
This herby stuffed squash is like a cozy hug for your taste buds—flavor-packed without the drama. It’s the kind of recipe that’s chill with whatever you’ve got in your pantry, making plant-based eating feel like a fun freestyle dance instead of a strict routine. Plus, it’s beginner-friendly, so even if your cooking skills are more “oops” than “chef’s kiss,” you’ll still nail it. Basically, it’s squash goals with a side of sass.
Nutritional Info
These are estimated values:
Calories: 280
Protein: 8 g
Carbohydrates: 35 g
Fat: 12 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
