Herby Stuffed Squash

The Vegan Chef School, Jen Moffatt

Herby Stuffed Squash recipe by Jen Moffatt, The Vegan Chef School
Prep Time: 5M
Cooking Time: 65M
Serves: 4

There's more where this came from!


2 butternut squash, halved lengthwise

1tbsp sunflower oil

1 onion, finely chopped

2 garlic cloves, finely chopped

200g dried green lentils

50g millet or white quinoa

500ml stock

60g kale leaves, torn into small pieces

50g dried cranberries

1/2tsp sage, finely chopped

1/2tsp rosemary, finely chopped

1/2tsp thyme, finely chopped

1tsp salt

1/2tsp ground black pepper

The juice of half a lemon

2tbsp ground nuts or seeds

This beautiful and bright dish will liven up any Christmas spread.

Makes 4 portions.
Prep Time: 5 minutes
Cooking Time: 65 minutes


Heat your oven to 180c/360f/GM4.

Put the squash on a baking tray, face down. Bake for 25-35 minutes until it is cooked through.

In a large saucepan heat the oil on a medium heat, once hot add the onions. Cook the onions for 10-15 minutes until they are translucent. Add the garlic, cook for a further 5 minutes then add the lentils, millet or quinoa, stock, kale, cranberries, herbs, salt and pepper. Cook on a low to medium heat for 25-30 minutes until the lentils are soft.

Scoop out the seeds and some flesh from the squash. You need to scoop out enough so there is space for the lentils. Spoon the lentils into the squash, add a little lemon juice, scatter with ground nuts or seeds and serve immediately.

Want more recipes like this?

Try vegan with Veganuary and we'll send you our celebrity cookbook, nutrition guides, recipes, and much more - all for free!
One-Pot Meal Plan
Celebrity Cookbook
Nutritional Advice
31 Coaching Emails