This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!
- 2 winter squash, such as butternut or berry squash, halved and seeds removed
- 1/ 4 cup olive oil
- 2 shallots, sliced thinly
- 2 cloves garlic
- 1 3/ 4 cups sliced mushrooms
- 4 carrots, chopped
- Salt, to taste
- Black pepper, to taste
- 1 1/ 4 cups green lentils, cooked according to package directions
- 1/ 4 cup pumpkin seeds
- Nutritional yeast, to taste
- drizzle tahini
Preheat oven to 400ºF. Line a baking sheet with parchment paper. Place the squash cut-side down on the pan and bake for 30-35 minutes.
Heat oil in a large pan over medium heat. Sauté the shallots and garlic for 2 minutes until fragrant, then add the mushrooms and carrots. Cook until tender. Season to taste. Mix in the lentils and pumpkin seeds.
When your squash is cooked, remove it from the oven, and evenly divide the lentil mixture between them. Top with some nutritional yeast and bake again for 10 minutes until golden brown.
Drizzle with tahini.