If you’re anything like me, you appreciate a meal that feels both hearty and indulgent, yet still wholesome and packed full of flavor. That’s exactly why this Creamy Lentil Stuffed Butternut Squash with Tahini Sauce Recipe holds a special place in my weekly rotation. Roasting those sweet, tender squash halves and filling them with a rich, savory lentil mixture topped off with a luscious tahini drizzle? It’s truly a game changer for plant-based dinners that even meat-eaters rave about. Stick with me, and I’ll walk you through everything you need to know to make this fan-freaking-tastic dish come alive in your kitchen.

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Why This Recipe Works

Perfect Balance: The natural sweetness of roasted butternut squash complements the earthy, savory lentil filling perfectly.
Creamy Texture: Tahini and miso help create a creamy, umami-rich filling and sauce that feels indulgent without added dairy.
Nutrient Packed: Lentils add a boost of protein and fiber, making this a filling, wholesome plant-based meal.
Make-Ahead Friendly: The lentil filling and tahini sauce can be prepared ahead, making weeknights a breeze.

Creamy Lentil Stuffed Butternut Squash with Tahini Sauce, roasted butternut squash with lentils, plant-based stuffed butternut squash, healthy lentil stuffed squash, easy vegan butternut squash recipe - Four halves of roasted butternut squash are arranged on a baking tray with a white marbled texture. Each half is filled with a dark brown mix of lentils and finely shredded mushrooms, topped with uneven drizzles of a beige creamy sauce and sprinkled green parsley leaves. To the right of the squash halves is a white jug partially filled with the same creamy sauce, with some sauce dripping over its edge. To the left side of the tray, a bunch of fresh green parsley lies next to the squash. The image captures the rustic texture of the food and tray, with vibrant colors and detailed layering. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Creamy Lentil Stuffed Butternut Squash with Tahini Sauce Recipe plays a key role in building layers of flavor and ensuring the texture hits just right. Plus, it’s pretty easy to find everything in most markets year-round.

Butternut squash: Naturally sweet and creamy when roasted, it forms the perfect edible bowl and pairs beautifully with savory lentils.
Olive or avocado oil: Helps achieve a golden, caramelized crust on the squash and sautéed veggies.
Yellow onions: The base flavor, slowly caramelized, adds depth and subtle sweetness to the filling.
Garlic: Fresh garlic imparts warmth and pungency that wakes up the whole dish.
Fresh sage and rosemary: Herbaceous notes that pair beautifully with butternut squash and lentils.
Tomato paste: Concentrates umami flavors and adds a touch of tang and richness to the filling.
Dry red wine: Deglazes the pan with bright acidity and complexity—an optional but highly recommended step.
Green or brown lentils: Hold their shape when cooked and bring earthy protein to the dish.
Vegetable broth: Keeps the lentils moist and flavorful as they cook.
Bay leaf & paprika: Aromatic spices that elevate the filling with subtle background notes.
Tahini: Adds creaminess and a nutty richness both inside the filling and the sauce.
White miso paste: A secret umami booster that deepens the savory complexity.
Balsamic vinegar: Provides a touch of acidity to brighten the filling.
Parsley: Freshness for garnish that cuts through the richness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love sharing this recipe because it’s so easy to customize. You can tweak the herbs, spice level, or even swap ingredients based on what you have on hand. It keeps things interesting and never gets boring!

Variation: I often switch out the rosemary and sage for thyme and oregano depending on my mood, and it gives a lovely Mediterranean twist.
Spice it up: Add a pinch of crushed red pepper flakes or a little smoked paprika if you like a smoky heat.
Make it vegan or gluten-free: This recipe is naturally vegan and gluten-free, but always double-check your broth and miso for allergens.
Switch the squash: If butternut isn’t available, acorn or kabocha squash also work beautifully with this filling.

Step-by-Step: How I Make Creamy Lentil Stuffed Butternut Squash with Tahini Sauce Recipe

Step 1: Roast the Butternut Squash to Sweet, Tender Perfection

Start by preheating your oven to 425°F (218°C). Cut the butternut squashes in half lengthwise and scoop out the seeds—the sticky strings are fun to play with, but you can discard them. Brush the cut sides with olive or avocado oil and generously sprinkle salt and pepper. Place them cut-side up on a baking sheet. Roast for about 45-50 minutes. You’ll know they’re done when the flesh is tender and can be pierced easily with a fork, while the edges get lightly browned for extra flavor. I like to poke a fork in near the end to check so I don’t overcook them.

Step 2: Build the Creamy Lentil Filling

While the squash roasts, heat a tablespoon of olive oil over medium-high heat in a large frying pan. Toss in those diced onions and a pinch of salt. Here’s the trick: resist stirring too often—you want the onions to get beautifully browned, about 8-9 minutes. This browning adds delicious sweetness and depth. Then, add minced garlic, chopped fresh sage, and rosemary. Stir frequently for a couple of minutes so nothing burns but everything melds together nicely.

Next up, add the tomato paste and cook it down for 2-3 minutes. This step caramelizes the paste, intensifying the flavor. Splash in the red wine to deglaze the pan—scrape up the tasty browned bits stuck to the bottom—and let the alcohol cook off, about 2-3 minutes.

Pour in your vegetable broth, lentils, bay leaf, and paprika. Bring it all to a boil, then simmer on medium-low for roughly 30 minutes, until the lentils are tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.

Turn the heat to low, then stir in tahini, miso paste, and balsamic vinegar for umami richness and a hint of tang. Taste and season with salt and pepper, adding more if you desire. This is a moment to slow down and get creative—taste often and adjust until it sings to your palate.

Step 3: Scoop and Stuff

Once the squash is cool enough, scoop out most of the flesh, leaving about a half- to three-quarter-inch border intact so the halves keep their shape. Reserve 1 cup of the squash flesh and set it aside for the sauce—I like to freeze any leftover flesh for a smoothie or risotto. Then lower your oven temperature to 350°F (175°C).

Mix the stuffing a bit if needed, then generously pile it into each squash half. Pop them back into the oven for about 15 minutes, just to warm through and marry the flavors.

Step 4: Whip Up the Butternut Tahini Sauce

While your squash is baking, toss that reserved roasted squash flesh into a food processor with tahini, olive oil, salt, and pepper. Blend until smooth and creamy. Slowly add water or vegetable broth a tablespoon at a time to thin the sauce to a pourable but still rich texture. This sauce really ties the whole dish together—creamy, nutty, and just a little bit decadent.

Step 5: Serve and Garnish

Drizzle the warm tahini sauce over the stuffed squash halves and sprinkle with freshly chopped Italian flat-leaf parsley. The parsley adds a pop of color and a burst of freshness that perfectly balances the richness. Grab a fork and dig in—you’re in for a treat.

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Pro Tips for Making Creamy Lentil Stuffed Butternut Squash with Tahini Sauce Recipe

Don’t Skip the Wine: It adds a beautiful depth and brightness to the filling that can’t be beaten—plus, alcohol cooks off, so no worries there.
Sauté Slowly for Better Caramelization: Take your time browning the onions; it’s the foundation of flavor and worth every extra minute.
Leave a Border in the Squash Shells: This keeps the squash sturdy enough to hold all that filling without collapsing during baking.
Blend the Sauce Thoroughly: Ensure the tahini sauce is silky smooth by scraping down the sides of your processor a few times for the best texture.

How to Serve Creamy Lentil Stuffed Butternut Squash with Tahini Sauce Recipe

Garnishes

I usually stick to chopped Italian flat-leaf parsley—that fresh, slightly peppery flavor cuts through the richness beautifully. Sometimes I add a few toasted pine nuts on top for crunch or a sprinkle of smoked paprika for a bit of warmth and color. These little extras make it feel extra special without any extra fuss.

Side Dishes

This Creamy Lentil Stuffed Butternut Squash with Tahini Sauce Recipe is pretty hearty on its own, but I love pairing it with a crisp green salad with lemon vinaigrette or some simply sautéed greens like kale or spinach for a fresh contrast. Garlic-roasted Brussels sprouts are another favorite side that complements those warm fall flavors perfectly.

Creative Ways to Present

For a dinner party, I sometimes serve the squash halves on a large platter drizzled with tahini sauce and dotted with pomegranate seeds and microgreens—it looks vibrant and festive. Or, scoop the filling onto individual plates with small squash rounds as “boats” for a fun, deconstructed style that guests love.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, keeping the stuffed squash halves and tahini sauce separate when possible to preserve their textures. They stay great for up to 4 days, making it a perfect meal for the next day’s lunch or dinner.

Freezing

If I plan ahead, I freeze the lentil filling on its own in portioned containers, which thaw quickly in the fridge. I find freezing the fully assembled stuffed squash isn’t ideal because the texture of the squash changes on reheating—but the filling freezes like a charm.

Reheating

When reheating leftovers, I warm the stuffed squash in a preheated 350°F (175°C) oven for about 15 minutes until heated through. The tahini sauce I reheat gently on the stovetop or microwave in short bursts, stirring often to keep it smooth. Avoid overheating, or the sauce can separate.

FAQs

Can I make this Creamy Lentil Stuffed Butternut Squash with Tahini Sauce Recipe without wine?

Absolutely! If you prefer not to use wine or don’t have any on hand, you can simply skip it and deglaze the pan with a bit more vegetable broth or water. The dish will still be flavorful thanks to the herbs, miso, and balsamic vinegar.
What type of lentils work best for this recipe?

Green or brown lentils are ideal because they hold their shape well during cooking, providing a nice texture in the filling. Red lentils tend to get mushy and won’t give you the same hearty bite.
Can I prepare this recipe ahead of time?

Yes! The lentil filling and tahini sauce can both be made a day or two in advance. Just store them separately in the fridge and assemble the squash a few hours before serving, then bake to warm.
Is this recipe suitable for a gluten-free diet?

Yes, it’s naturally gluten-free, but be sure to check that your vegetable broth and miso paste are labeled gluten-free, as brands sometimes vary.

Final Thoughts

This Creamy Lentil Stuffed Butternut Squash with Tahini Sauce Recipe has become one of my go-to dishes whenever I want something that feels a little special but is totally doable on a weeknight. It’s comforting, packed with flavor, and manages to feel light and wholesome all at once. I hope you enjoy making it as much as I do—there’s really nothing like biting into a warm, creamy, perfectly roasted squash stuffed with savory lentils and topped with that silky tahini sauce. Give it a try, and I bet it’ll become a favorite in your kitchen too!