Bursting with an array of delicious flavoured combinations this vegan baked butternut squash recipe is a dish you don’t want to miss out on. Unlike some butternut squash recipes out there this one requires minimal fuss and doesn’t involve lots of intricacies. The sweetness and seasoning of the squash is perfectly complemented by the richness of the lentil and mushroom topping. Plus using fresh herbs in this recipe gives it a further depth of scrumptious flavour. This dish is a bit of a Veggie Vagabond invention, fuelled by spontaneous flavour fusions which turned out to be an experimental masterpiece. So if you too love to treat your taste buds to something different then give this recipe a spin and let us know what you think of it in the comments below. Plus tag us in your pictures on social media with the #veggievagabonds
This recipe is one of those “let’s just go with our gut and see what happens” inventions. When getting creative in the kitchen I often find myself taking this approach. I think that I have an initial idea, then once the experimental juices are flowing and my hunger starts to get involved I become fully immersed in my latest food concoction. That is how this vegan baked butternut squash halves recipe came to fruition.
In the past I had been a bit weary of the butternut squash when wondering down the veggie aisle. I avoided it because I just didn’t know what to do with it whilst thinking ‘what do I do with the skin?’, ‘It’s a funny shape!’ and ‘what do you have it with?’. Oh how times have changed and as my confidence has grown in the kitchen I find myself trying things I never would have before. Plus with J egging on the weird and wonderful flavouring combinations I find myself being even more experimental!
One of the main things that put me off butternut squash is how complicated I thought it was to cook with. It seemed like any recipe involved so much preparation and precision, which quite honestly aren’t my strong points. That’s why this vegan baked butternut squash halves recipe doesn’t contain any of that mumbo jumbo. This recipe is easy to prepare and doesn’t require lots of fiddly bits. Not only that, but the results are mighty impressive so you can give off the illusion you’ve spent hours slaving away, a win-win situation.
This vegan baked butternut squash halves recipe is truly delicious. The flavours are a beautiful mix of varied tastes that complement each other perfectly. I seasoned the squash halves with maple syrup, cinnamon and fresh thyme plus by criss-crossing the halves the flavours seep deeper giving the squash a real depth of flavour. Once the halves are in the oven baking you can crack on with the lentil and mushroom topping. The topping for this recipe is a one pot wonder which again means minimal fuss plus less washing up afterwards. The rich aromas of the lentil and mushroom topping couple perfectly with the sweetness of the butternut squash. I used fresh parsley in this recipe grown from my garden which being home grown tastes that much better and gives this dish a fresh finish.
Unlike some butternut squash recipes this one is pretty simple to whip up and uses easy to source ingredients. It’s great to serve if you wanna impress as the criss-cross halves plus the experimental flavouring combinations are a revolutionary masterpiece. You can serve up this roast butternut squash halves for a mid-week feast for something nice and easy but a real treat to eat. Let us know what you think of this vegan baked butternut squash recipe in the comments below and with the #veggievagabonds on social media!
Vegan Baked Butternut Squash Halves Recipe
- Serves: Served as a main this recipe will make enough for 2 people or serve as a side for 4 people.
- Total cooking time: 45 minutes
For the butternut squash halves:
1 butternut squash
3-4 tablespoons of maple syrup
1 teaspoon of cinnamon
4 sprigs of fresh thyme
For the topping:
1 tablespoon of oil for frying – I used coconut oil as I always do
200 grams of fresh mushrooms
1 red onion
5 cloves of garlic
400 grams of cooked lentils
6 sprigs of fresh thyme
A generous handful of fresh parsley
5 cherry tomatoes
Salt and pepper to taste
The juice of ¼ – ½ of a lemon
1 and a 1/2 tablespoons of cumin seeds
1. Preheat oven to 180 degrees Celsius.
2. Cut the butternut squash in half length-ways then scoop out all the seeds and stringy bits. Then cut a criss-cross pattern in the flesh of the butternut squash.
3. Drizzle maple syrup over the halves plus sprinkle on the cinnamon and fresh thyme.
4. Then bake the squash for about 45 minutes or until it’s cooked through.
5. Meanwhile prepare the lentil and mushroom topping.
6. Heat some oil in a pan on a medium low heat.
7. Add the onions sliced and lightly fry until they start to go clear.
8. Then add crushed garlic along with the cumin seeds and stir often.
9. Once the garlic starts to brown add the cherry tomatoes cut into quarters.
10. Add the chilli and fresh thyme and stir occasionally.
11. After about 5 minutes slice and add the mushrooms along with the lentils, lemon juice, parsley, salt and pepper.
12. Cover and cook for a further 10 minutes on a low heat stirring occasionally. If the mixture starts to burn or stick add a little water to the mixture.
13. Once the butternut squash halves have cooked stir in a small handful of fresh parsley to the lentil mixture then top the squashes in the bowl where the seeds had been.
Serve and enjoy!