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Stuffed Butternut Squash with Medjool Dates

Stuffed Butternut Squash
PREP: 20 minutes
COOK: 1 Hour
YIELD: Serves 4
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Lentil-Stuffed Butternut Squash with Medjool Dates

Lentil-Stuffed Butternut Squash with Medjool Dates is a hearty, nourishing vegetarian recipe that brings together roasted butternut squash, savory lentils, mushrooms, leafy greens, and naturally sweet Medjool dates. Warm spices, fresh rosemary, and cilantro add layers of flavor, while chopped dates provide a delicious sweet contrast to the savory lentil filling. Perfect for a cozy fall dinner, holiday table, or wholesome plant-forward meal, this stuffed butternut squash recipe is as satisfying as it is flavorful. 

Recipe by Amy Shweta Garg.

Ingredients

  • Roasted Butternut Squash
  • 2 medium butternut squash
  • Olive oil, for roasting
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • Lentil Filling
  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 1 ½ cups mushrooms, finely chopped
  • 2 cloves garlic, minced
  • Kosher salt, to taste
  • ½ teaspoon paprika
  • ¼ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground turmeric
  • 1 teaspoon chopped fresh rosemary leaves
  • 1 tablespoon tomato paste
  • 1 cup brown lentils, soaked and drained
  • 2 cups vegetable broth, plus more as needed
  • 1 bay leaf
  • 1/2 packed cup chopped spinach, Swiss chard, or other leafy greens
  • ¼ cup Natural Delights Medjool Dates, pitted and finely chopped
  • Chopped cilantro, for garnish

Find "12 oz Organic Pitted Medjool Dates" in a Store

Preparation

  1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
  2. Slice each butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season generously with kosher salt and freshly cracked black pepper.
  3. Place the squash cut side down on the prepared baking sheet. Roast for 40–50 minutes, or until the flesh is tender when pierced with a fork. Carefully flip the squash halves over and set aside.
  4. While the squash roasts, heat 1 tablespoon olive oil in a large skillet or sauté pan over medium heat. Add the red onion and cook for 4–5 minutes, until softened.
  5. Add the mushrooms. Cook for 5–7 minutes, stirring occasionally, until the mushrooms have released their moisture and begin to brown.
  6. Stir in the garlic, salt, paprika, cumin, chili powder, turmeric, and rosemary. Cook for about 30 seconds, until fragrant.
  7. Add the tomato paste and cook for 1–2 minutes, stirring frequently, until it darkens slightly. Add a splash of chicken broth to thin if needed.
  8. Add the rinsed lentils, vegetable broth, and bay leaf. Bring to a boil, then reduce the heat to low and cover. Simmer for 25–35 minutes, or until the lentils are tender but still hold their shape. Add a splash more broth or water as needed if the pan becomes dry before the lentils are tender. Cook until thickened.
  9. Remove the bay leaf. Stir in the chopped greens and cook for 2–3 minutes, until wilted. Fold in the chopped Medjool Dates and cook just until warmed through. Season with additional salt and black pepper to taste if needed.
  10. Scoop a small amount of flesh from the center of each roasted squash half to create more room for the filling. Reserve it for another use or stir it directly into the lentil mixture.
  11. Generously divide the lentil mixture between the roasted squash halves.
  12. Finish with chopped cilantro and serve warm.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.

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