Creamy Lentil Stuffed Butternut Squash

"Made this for Thanksgiving. The directions worked perfectly for an excellent result. Thank you Nisha!"

"This was delicious! The lentils were extremely rich and flavorful."

"This recipe is fan-freaking-tastic! I have now made at least 5 times and it tastes SO good."

First, slice your butternut squash in half lengthwise and scoop out the seeds.

Transfer to a large baking sheet, cut side up. Brush each half with oil and season with salt and pepper.

Roast the squash at 425°F for 45-50 minutes until fork tender and lightly browned.

Meanwhile, make the creamy lentil filling.

Dice the onions and chop the garlic, rosemary, and sage.

Heat the olive oil in a deep sauté pan and add the diced onions. Cook 8-9 minutes until browned.

Then add the garlic, sage, and rosemary and cook 2 minutes.

Add the tomato paste and cook for 2 minutes, then deglaze the pan with the red wine.

Pour in the vegetable broth, lentils, paprika, and bay leaf.

Simmer the lentils for about 30 minutes, or until al dente and most of the liquid is absorbed.

Finally, stir in the tahini, miso, and balsamic vinegar. Add salt to taste.

Scoop out most of the flesh from each half of the squash, leaving some on the walls of the side and bottom.

Add the lentil filling into each squash cavity. Bake at 350F° for 15 minutes.

In a food processor, blend together 1 cup of the scooped out squash flesh, tahini, olive oil, and salt and pepper to taste.

Make the  butternut-tahini sauce.

Blend until smooth, then pour over the squash when ready to serve. Enjoy!

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