Vegan Stuffed Butternut Squash
View original ↗
Running on Real Food · by Deryn Macey★ 5.0 (5)

Vegan Stuffed Butternut Squash

NUTRITION · PER SERVING75M COOK
CAL 23%·PRO 20%
CARBS 59G50% OF CAL
9G FIBER0G ADDED0G INTRINSIC34G OTHER16G TOTAL SUGAR
FAT 24G45% OF CAL
3G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted butternut squash halves filled with wild rice, lentils, mushrooms, kale, and cranberries. A beautiful and hearty plant-based main course perfect for holiday meals.

mainamericanbowlbeansdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 1 large butternut squash (3 lb/ 1365 g or 2.88lb/1155 g after cutting and deseeding)
  • 1 tbsp maple syrup (15 g)
  • 2 tbsp oil (divided (30 g))
  • ¾ cup wild rice blend (145 g - I used Lundberg Wild Blend)
  • ½ cup green lentils (100 g)
  • 2 ½ cups vegetable stock (591 mL)
  • 1 bay leaf
  • 2 cups mushrooms (diced (170 g/6o z))
  • 2 shallots (finely diced (98 g/⅔ cup))
  • 3 clove garlic (minced or grated (18 g/1 tbsp grated))
  • 1 tsp dried thyme
  • 2 cups packed kale (chopped (58 g))
  • ¼ cups dried cranberries (30 g)
  • ¼ dry white wine or vegetable stock (60 mL)
  • ¼ cup toasted pumpkin seeds (35 g)
  • ⅓ cup parsley (chopped (8 g))
  • 1 tbsp oil
  • 1 tbsp balsamic vinegar
  • 1 tsp maple syrup
  • 1 tsp dijon mustard
  • Salt and pepper
  • 1 shallot (finely chopped (55 g/scant ½ cup))
  • ¼ cup red wine vinegar (60 mL)
  • ½ cup parsley (finely chopped (34 g))
  • 2 cloves garlic (minced (6 g))
  • 1 tsp dried oregano
  • ⅛-¼ tsp chili flakes
  • ⅓ cup olive oil (78 mL)
  • generous pinch of salt
PREP
15M
SODIUM
536MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.