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Stuffed Butternut Squash Wellington

Stuffed Butternut Squash Wellington: Vegan Comfort Food Delight

A delightful twist on traditional Wellington featuring wholesome lentils and umami-rich mushrooms in a stunning butternut squash vessel. Perfect for any gathering!
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 10 minutes
Total Time 1 hour 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 whole Butternut Squash Main component for the dish.
For the Filling
  • 1.5 cups Cooked Brown or Green Lentils Hearty protein base.
  • 1 cup Shiitake Mushrooms Adds umami flavor.
  • 1 medium Carrot For sweetness and color.
  • 1 medium Sweet Onion Provides aroma and savory base.
  • 3 cloves Garlic Essential for flavor depth.
  • 2 stalks Celery Introduces crunch and fresh flavor.
For the Seasoning
  • 1 teaspoon Cumin Adds warmth.
  • 1 teaspoon Coriander Adds a hint of citrus.
  • 1 teaspoon Oregano Can substitute with thyme or basil.
  • 1 teaspoon Fresh Thyme Aromatic herb.
  • 2 tablespoons Coconut Amino Savory and slightly sweet.
  • 2 tablespoons Arrowroot Powder Thickener for stuffing.
  • to taste Salt and Black Pepper Essential for flavor enhancement.
For Roasting
  • 2 tablespoons Avocado Oil For roasting and sautéing.

Equipment

  • Baking Sheet
  • Parchment paper
  • Large frying pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Halve the butternut squash, scoop seeds, drizzle with avocado oil, salt, and pepper. Place cut side down on a baking sheet and bake for about 1 hour.
  3. In a frying pan, heat avocado oil over medium heat, add sweet onion and sauté for 8-10 minutes until caramelized.
  4. Add garlic, cumin, and coriander to the pan; toast for about 1 minute until fragrant. Add carrots and shiitake mushrooms, cook for 5-7 minutes.
  5. Stir in coconut amino, oregano, lentils, and celery, cooking for another 3-4 minutes until thickened. Sprinkle arrowroot powder and mix well.
  6. After roasting, remove squash and cool slightly. Scoop flesh, leaving about a ½ inch border.
  7. Fill squash with lentil mixture, pack it in firmly, then tie with wet baking twine.
  8. Bake stuffed squash for additional 35-40 minutes until caramelized and heated through.
  9. Allow to cool before untying twine. Slice and serve warm.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 300mgPotassium: 650mgFiber: 8gSugar: 5gVitamin A: 2000IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Pack the filling firmly into the squash to maintain its structure and flavor in every bite.

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