Lentil and Mushroom Stuffed Winter Squash
""Sucrine du Berry" French squash stuffed with green lentils, carrots, mushrooms and seeds. Topped with a lemon/tahini sauce is exactly what you need, as a vegan, vegetarian or anything that you might be, you surely need this!"
-- @carolinesrecipes
Recipe Intro From carolinesrecipes

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Prep time 20mins
Cook time 50mins
Serves or Makes: 4


  • 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


  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Drizzle with tahini.