Скачать или смотреть Stuffed Butternut Squash (lentil filling)

⭐️ Get Recipe: https://theplantbasedschool.com/stuff...

Stuffed butternut squash is a showstopper, the perfect centerpiece recipe for special holiday meals like Thanksgiving or Christmas. The roasted butternut is filled with a rich, earthy, flavor-packed lentil filling, suitable for vegetarians and meat-eaters alike.

⭐️ INGREDIENTS
1 butternut squash use half if yours is very large
4 tablespoons grated parmesan cheese or non-dairy cheese; add more or less to taste

LENTIL STUFFING
1 tablespoon olive oil
1 onion chopped
3 cloves garlic pressed
1 can (15 ounces) lentils drained and rinsed
½ cup walnuts chopped
1 can (15 ounces) crushed tomatoes + 1 cup water to rinse the can
2 tablespoons soy sauce or tamari
½ teaspoon dried oregano
1 teaspoon salt more or less to taste
2 twists black pepper + red pepper flakes to taste

ROASTED POTATOES & GRAPES (optional)
4 - 5 medium potatoes washed and cut into wedges
2 tablespoons olive oil
1 teaspoon rosemary dried or fresh
1 teaspoon paprika
½ teaspoon salt or more to taste
2 twists black pepper
1 bunch grapes white, red, or both

BAKING:
1st BAKE: Roast the squash and the potatoes for 35 to 45 minutes or until the squash is knife-tender. Don’t turn off the oven!

2nd BAKE: Add the lentil-stuffed butternut squash to the tray and seedless grapes.
Bake for 15 more minutes.

❤️ Nico & Louise
Theplantbasedschool.com