Description
Experience the cozy flavors of autumn with this Irresistible Butternut Squash, Cranberry, and Lentil Stuffing. This comforting dish combines roasted butternut squash, tart cranberries, and hearty lentils for a delightful blend of sweet and savory goodness. Perfect for Thanksgiving or any family gathering, this stuffing will warm your heart and satisfy your taste buds.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), halved and seeded
- 1 cup green lentils, rinsed
- 1 cup dried cranberries
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 3 cups low-sodium vegetable broth
- 2 tablespoons fresh sage, chopped
- ¼ cup pine nuts, toasted
Instructions
- Preheat your oven to 375°F (190°C). Roast the butternut squash cut-side down on a lined baking sheet for about 30-35 minutes until tender.
- While the squash is roasting, combine lentils and vegetable broth in a saucepan over medium heat. Bring to a boil, then simmer for about 20-25 minutes until lentils are tender.
- In a skillet over medium heat, heat olive oil and sauté the chopped onion and minced garlic until translucent (about 5 minutes).
- In a mixing bowl, combine the roasted squash (scooped from its skin), sautéed onions and garlic, cooked lentils, cranberries, and sage.
- Transfer the mixture to an oiled baking dish and top with toasted pine nuts. Bake uncovered at 375°F (190°C) for approximately 25-30 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg