If you’re looking for a cozy, comforting dish that feels like a warm hug on a plate, then you’ve got to try my Creamy Lentil Stuffed Butternut Squash with Butternut Tahini Sauce Recipe. It’s one of those recipes I turn to when I want something hearty yet elegant, perfect for dinner guests or a family meal that feels special but isn’t complicated. The earthy lentils combined with bright herbs and that silky tahini sauce? Absolutely dreamy. Stick with me—I’ll walk you through every step to make sure your squash turns out perfectly tender and bursting with flavor.

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Why This Recipe Works

Balanced Flavors: The lentils and herbs bring earthiness, while the butternut tahini sauce adds creaminess and a subtle nutty sweetness.
Simple Ingredients: Using pantry staples like lentils and miso paste keeps it approachable without sacrificing depth of taste.
Effort Meets Elegance: Roasting the squash caramelizes its natural sugars, creating a beautiful texture and flavor contrast.
Versatile Meal: Serves as a main vegetarian dish or an impressive side, perfect for all occasions.

Creamy Lentil Stuffed Butternut Squash with Butternut Tahini Sauce, healthy stuffed butternut squash, vegan lentil squash bake, flavorful butternut squash recipes, hearty plant-based squash dish - Four halves of roasted butternut squash are arranged on a baking tray with a white marbled texture. Each half is filled with a dark brown mix of lentils and finely shredded mushrooms, topped with uneven drizzles of a beige creamy sauce and sprinkled green parsley leaves. To the right of the squash halves is a white jug partially filled with the same creamy sauce, with some sauce dripping over its edge. To the left side of the tray, a bunch of fresh green parsley lies next to the squash. The image captures the rustic texture of the food and tray, with vibrant colors and detailed layering. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is all about layering flavors through simple, wholesome ingredients. Each one plays its role to make the stuffing creamy yet textured, while the squash acts as a roasted, slightly sweet vessel that you can’t help but love. When shopping, fresh herbs and good-quality tahini make a noticeable difference here.

Butternut Squash: Look for medium-sized squash with a firm, smooth skin for easy roasting and scooping.
Lentils: I use green or brown since they hold their shape well and pack earthy flavor.
Olive Oil or Avocado Oil: Both add healthy fat and help with caramelizing the squash and sautéing the filling.
Onions and Garlic: Foundational aromatics that deepen the savory base.
Fresh Sage and Rosemary: Bright herbs that add warmth without overpowering the dish.
Tomato Paste: Adds umami and richness to the lentils.
Dry Red Wine: Helps deglaze the pan and brings complexity to the filling’s flavor.
Vegetable Broth: Provides moisture and boosts savory notes without being heavy.
Bay Leaf and Paprika: For subtle background flavor and gentle smokiness.
Tahini and White Miso Paste: Create creaminess and a delightful savory depth.
Balsamic Vinegar: Adds a touch of acidity that brightens everything up nicely.
Parsley: Fresh finishing touch that brings color and freshness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to keep this recipe flexible to suit whatever mood I’m in. Sometimes I add a bit of spice, other times I jazz it up with extra herbs. Feel free to customize it so that it feels like your own kitchen creation!

Adding Heat: When I want a kick, I sprinkle in some crushed red pepper flakes with the paprika—it’s subtle but uplifting.
Using Different Lentils: Tried red lentils once but found they get too mushy; for texture, stick to brown or green.
Nut-Free Version: Swap the tahini for sunflower seed butter in both the filling and sauce, and it works surprisingly well.
Seasonal Twist: Add chopped mushrooms or roasted root vegetables into the filling for extra body during colder months.

Step-by-Step: How I Make Creamy Lentil Stuffed Butternut Squash with Butternut Tahini Sauce Recipe

Step 1: Roast the Butternut Squash Until Tender and Caramelized

First things first, preheat your oven to 425°F (218°C). Slice the butternut squashes in half lengthwise and scoop out all those seeds and stringy bits—this is the fun part, like prepping little edible boats. Rub each half with olive or avocado oil, then sprinkle generously with kosher salt and freshly cracked black pepper. Pop them cut side up on a baking sheet and roast for 45 to 50 minutes. You’ll know they’re ready when a fork slides in easily and the edges start to brown. Roasting at high heat concentrates that natural sweetness and softens the flesh just right.

Step 2: Sauté Aromatics and Build the Creamy Lentil Filling

While the squash roasts, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Toss in the diced onions with a pinch of salt and cook them, stirring occasionally but not constantly, for about 8 to 9 minutes until you see lovely browning on the edges—that caramelization adds tremendous flavor! Then stir in the minced garlic, chopped sage, and rosemary, cooking for an additional 2 minutes. Adding the tomato paste now helps deepen the taste; cook it in for 2–3 minutes until your kitchen smells amazing.

Pour in the red wine and scrape the bottom of the pan to deglaze all those tasty bits. Let the alcohol cook off for about 2 to 3 minutes. Then add the lentils, vegetable broth, bay leaf, and sweet or hot paprika. Bring it up to a boil, then reduce to a simmer—this needs about 30 minutes to get tender and soak up all those flavors. Patience here pays off. Once the lentils are cooked through, stir in tahini, miso paste, and balsamic vinegar. Taste and adjust seasoning with salt and pepper.

Step 3: Scoop and Stuff the Squash Halves

Once the squash is cool enough to handle, gently scoop out most of the flesh, leaving a border about half an inch thick all around so the skins stay sturdy for stuffing. Set aside about a cup of this flesh for the sauce—you’ll thank yourself later! The rest is great for other recipes like soups or smoothies, so no waste here. Now fill each squash half generously with the creamy lentil mixture and arrange them back on the baking sheet. Lower the oven temperature to 350°F (175°C) and bake the stuffed squash for 15 minutes, giving everything time to warm through and meld.

Step 4: Whip Up the Butternut Tahini Sauce

Take the reserved roasted squash flesh and pop it into your food processor along with tahini, olive oil, salt, and pepper. Blend until smooth, then add water or vegetable broth little by little until you reach a creamy but pourable sauce consistency. This sauce is silky and slightly nutty with the sweetness of squash shining through—it really ties the whole dish together. Drizzle over your stuffed squash just before serving, sprinkle with fresh parsley, and prepare to impress!

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Pro Tips for Making Creamy Lentil Stuffed Butternut Squash with Butternut Tahini Sauce Recipe

Don’t Rush Roasting: Let the butternut squash roast until golden and fork-tender; undercooked squash makes scooping and stuffing tricky.
Caramelize Your Onions: Resist stirring too often so the onions get that rich brown crust—it amps up the whole filling’s flavor.
Use Fresh Herbs: Fresh sage and rosemary give this recipe vibrancy that dried herbs just can’t match.
Make the Sauce Last-Minute: Blend the butternut tahini sauce right before serving for the creamiest, freshest finish.

How to Serve Creamy Lentil Stuffed Butternut Squash with Butternut Tahini Sauce Recipe

Garnishes

I always reach for chopped Italian flat-leaf parsley—it adds a lovely bright color and herbaceous note that feels fresh against the creamy richness. Toasted pumpkin seeds sprinkle on top add a bit of crunch and keep the autumn vibes coming. A quick drizzle of extra virgin olive oil can’t hurt either.

Side Dishes

This is a filling dish but pairs beautifully with something light like a crisp green salad dressed in lemon vinaigrette. Sometimes, I serve it alongside roasted Brussels sprouts or wild rice pilaf to round out the meal with texture and earthiness.

Creative Ways to Present

For a special occasion, I’ve halved mini butternut squashes instead of the big ones—making perfect individual portions that look stunning on a holiday table. You can garnish with pomegranate seeds or microgreens to really wow your guests with color and freshness.

Make Ahead and Storage

Storing Leftovers

I like to store leftover stuffed squash in airtight containers in the refrigerator, separating the butternut tahini sauce in its own small jar. This way, the squash doesn’t get soggy overnight.

Freezing

This recipe freezes well if you want to prep in advance. Freeze the lentil-stuffed squash halves without the tahini sauce to keep textures intact. When thawing, warm gently in the oven and add freshly blended sauce after reheating.

Reheating

I reheat leftovers in a moderate 350°F oven, covered loosely with foil to keep the squash moist. It usually takes 15–20 minutes depending on your oven and size of pieces. Adding the butternut tahini sauce after reheating keeps it from breaking or becoming grainy.

FAQs

Can I make the Creamy Lentil Stuffed Butternut Squash with Butternut Tahini Sauce Recipe vegan?

Absolutely! This recipe is naturally vegan as it uses plant-based ingredients like lentils, tahini, and vegetable broth—making it a fantastic meatless meal option.
What type of lentils should I use for the filling?

I recommend green or brown lentils because they hold their shape well after cooking and contribute a nice texture, unlike red lentils which tend to become mushy.
Can I prepare this recipe ahead of time?

Yes, you can roast the squash and make the lentil filling a day ahead. Stuff and bake just before serving to keep the flavors fresh and textures perfect.
What should I do if I don’t have a food processor for the tahini sauce?

If you don’t have a food processor, a blender or even a sturdy whisk can work to mix the sauce—just blend the squash first until smooth, then whisk in tahini and olive oil gradually, adding water or broth to reach the right consistency.

Final Thoughts

This Creamy Lentil Stuffed Butternut Squash with Butternut Tahini Sauce Recipe holds a special place in my kitchen rotation because it’s so satisfying yet easy to personalize. Every time I serve it, friends and family ask for seconds (or the recipe), which always makes me smile. If you love food that’s nourishing, flavorful, and visually impressive without fuss, you’ll enjoy making this one. Trust me—once you try it, it’ll likely become your go-to comfort dish too!