Lentil stuffed butternut squash with halloumi is a simple recipe, healthy, gluten-free, and very satisfying. Just perfect when it gets chilly outside and you need a comforting dinner to warm you up.
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When in season, butternut squash becomes one of my favorite ingredient to prepare. You can make a soup out of it, cook it in a stew, or even make stuffed butternut squash, a simple method that will spare you the extra effort of peeling and cutting the squash into cubes.
A while ago, I shared this Cranberry Quinoa Stuffed Roasted Butternut Squash, and I’m back today with a different filling using lentils instead of quinoa. While the butternut squash is roasting in the oven, you can prepare the lentil stew. Stuff the squash with the filling, add some hazelnuts for a crunchy bite, and top with halloumi cheese before serving. A delicious and straightforward vegetarian dinner recipe.
Why you’ll love this lentil stuffed butternut squash
- Delicious vegetarian main ✔
- A healthy recipe idea ✔
- Loaded with fiber ✔
- Naturally gluten-free ✔
- An effortless butternut squash recipe (skip the peeling and cutting part) ✔
What goes into lentil stuffed butternut squash?
- Butternut squash. Choose a medium butternut squash, or use very small ones for individual servings.
- Lentils. You can either use black beluga lentils or Puys lentils for this recipe. Avoid however the red lentils that will cook mushy.
- Shallots. I use them as a starter for the lentil stew.
- Herbs. You will need a bay leaf and some thyme for the stew, and some sage for roasting the butternut squash.
- Red wine or balsamic vinegar. This is optional, but it will make your lentil stew more flavorful, so I recommend you use either one or the other, depending on what you have at hands.
- Halloumi cheese. You will need a block of halloumi, cut into thick slices.
- Fresh herbs. I used a combo of bay leaf and thyme for the lentil stew, and some sage for roasting the butternut squash.
- Cumin and other seasoning. Feel free to adjust the quantity of salt and pepper to your liking.
Note: Please not that the image above does not list all the recipe ingredients. For the complete list of ingredients, check the recipe card.
What is halloumi cheese?
Halloumi is a semi-hard cheese typically made from the milk of goats, sheep, or cows. It’s known for its tangy taste and firm, chewy texture, and it’s usually eaten paned or grilled, not raw.
How to make lentil-stuffed butternut squash?
Find below the key steps of the recipe. For the full recipe instructions, head over to the recipe card.
- Start with roasting the butternut squash with olive oil and sage.
- Meanwhile, prepare the lentil stew with shallots, cumin, herbs, and lentils.
- Gently stir-fry the halloumi slices until golden on both sides.
- Stuff the butternut squash with the lentil filling, then sprinkle some toasted hazelnuts on top, and add the halloumi slices. Reheat in the oven, and enjoy!
How to serve lentil stuffed butternut squash?
Because half butternuts make very generous portions, I recommend you cut each half in two or three parts, and serve them to your guests. You can also make this recipe using very small butternut squash (I found some and they’re so incredibly cute) and serve each half as individual portions. For an additional boost of flavors, drizzle your butternut squash with tahini sauce when serving. Delicious!
Recipe variations
This recipe could be prepared with other squash, such as Acorn squash for instance. You can also replace halloumi cheese with fresh goat cheese. Instead of a perfect chewy bite, you will get a delicious creamy texture that works perfectly with the dish. The choice of herbs can be slightly adapted: you can for instance replace sage with rosemary for roasting the butternut squash. Last but not least, consider using different nuts, such as almonds, walnuts or pecans.
More winter squash recipes:
- Wild Rice Stuffed Acorn Squash
- Butternut Squash, Spinach, and Goat Cheese Lasagna
- Curry Roasted Butternut Squash Soup with Caramelized Onions
- Harissa Roasted Butternut Squash with Polenta
- Butternut Squash Quinoa Chili
You may also like…
- Vegetarian Lentil Shepherd’s Pie
- Lentil Salad with Beets, Baby Spinach and Feta
- Vegan Lentil Bolognese
Lentil Stuffed Butternut Squash with Halloumi
- Prep Time: 30 mins
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 4-6 servings 1x
- Category: Savory
- Diet: Vegetarian
Lentil stuffed butternut squash with halloumi is a simple recipe, healthy, gluten-free, and very satisfying. Just perfect when it gets chilly outside and you need a comforting dinner to warm you up.
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We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- 1 medium butternut squash
- 1 handful sage leaves
- Salt and freshly ground pepper
- Extra virgin olive oil
- 3 small shallots, minced
- ½ teaspoon cumin
- 1 cup (200g) Puys lentils or black beluga lentils, rinsed and drained
- ½ cup (120 ml) balsamic vinegar or red wine (optional)*
- 3 cups (70 cl) water
- 1 bunch fresh thyme
- 1 bay leaf
- ½ cup (75g) hazelnuts, chopped
- 1 x 5.3 ounces block (150g) halloumi, sliced
Instructions
- Preheat the oven to 415°F (210°C), and line a large baking sheet with parchment paper.
- Cut the butternut squash in half lengthwise, scoop out the seeds, then arrange the halves on a baking tray, cut sides up. Score the flesh in a cross pattern, then generously drizzle olive oil. Sprinkle lightly with salt and pepper. Add the sage leaves, then turn cut face down onto the prepared sheet and bake for about 45-55 minutes, until the squash is fork tender. Remove from the oven and let cool. Reduce the oven temperature to 375°F (190°C).
- While the squash is roasting, heat one Tablespoon olive oil in a heavy pot over medium heat. Once hot, add the shallots and gently stir-fry until translucent. Add cumin, and stir. Pour the balsamic vinegar or red wine if using*, and cook until alcohol evaporates. Cover with 3 cups cold water. Add bay leaf, thyme, and bring to a boil. Reduce the heat to low, cover and simmer for about 30 minutes, until lentils are cooked through but not mushy. Season with salt and pepper, taste and adjust seasoning. Remove bay leaf and the bunch of thyme.
- In a small skillet placed over high heat, add the hazelnuts without fat and toast them, shaking the pan constantly to prevent from burning. This should take about 1 minute. Set aside.
- Wipe the skillet to reuse it. Heat one Tablespoon olive oil over medium heat, then gently fry the halloumi slices, until golden brown on each side.
- Once the squash is cool enough to handle, scoop out some of the flesh, leaving a large border around the sides and the bottom. Reserve the flesh for another use (or mix it in with the rest of the lentil filling if desired). Stuff the lentil filling into the squash halves, sprinkle hazelnuts on top and place the halloumi slices. Return the squash to the oven and bake at 375°F (190°C) until hot, about 5-10 additional minutes. For an additional boost of flavors, drizzle your butternut squash with tahini sauce when serving. Enjoy!
Notes
* The use of either balsamic vinegar or red wine is recommended as it enhances the flavors of your lentil stew. But if for any reason you don’t want to use alcohol in the recipe (although it will be evaporated and safe to eat) or balsamic vinegar because it’s too sweet, you can skip them in the recipe.
Did you make this recipe?
Lastly, if you make this Lentil Stuffed Butternut Squash with Halloumi, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
