Creamy Lentil Stuffed Butternut Squash

rainbowplantlife.com

John

3 medium butternut squash

Regular olive oil or avocado oil for roasting

Kosher salt and freshly cracked black pepper

subheading: Creamy Lentil Filling:

1 tablespoon olive oil (you will need more oil if not using a nonstick pan)

2 large yellow onions, diced

6 cloves garlic, minced

1 tablespoon roughly chopped fresh sage leaves

2 teaspoons roughly chopped fresh rosemary leaves

2 tablespoons tomato paste

⅓ cup (80 mL) dry red wine (such as Pinot Noir, Shiraz/Syrah, or Malbec)

1 cup (190g) green or brown lentils

2 ⅔ cups (640 mL) vegetable broth

1 bay leaf

1 teaspoon sweet or hot paprika

2 ½ tablespoons tahini

2 teaspoons white miso paste

2 to 3 teaspoons good-quality balsamic vinegar

subheading: Butternut-Tahini Sauce:

1 cup roasted butternut squash (from the scooped out halves)

2 tablespoons tahini

1 tablespoon extra virgin olive oil

3 to 6 tablespoons water or vegetable broth, more as needed to thin the sauce

Salt and pepper to taste

Chopped Italian flat-leaf parsley, for garnish

Directions at rainbowplantlife.com

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