Creamy Lentil and Walnut Stuffed Squash

The creamy and crunchy stuffing in this dish takes on a leading role in the overall flavor. However, the true squash lover will pick up the subtle sweetness and textures from the squash, and can enjoy them through the stuffing. This squash recipe bridges the divide between those who already love squash, and those developing a taste for it.

CREAMY LENTIL AND WALNUT STUFFED SQUASH [VEGAN, GRAIN-FREE]

INGREDIENTS

FOR THE LENTILS:

• 1 cup lentils
• 3 cups water

FOR THE SQUASH:

• 3 acorn or 3 small butternut squash
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

FOR THE STUFFING:

• 1/2 cup roasted walnut pieces
• 1 bunch kale, roughly chopped
• 1 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/4 cup vegan bechamel sauce
• 2 tablespoons nutritional yeast

PREPARATION

TO MAKE THE LENTILS:

1. Place lentils and water in a medium pot, and bring to boil over high heat. Once boiling, reduce heat to low and simmer for 35-40 minutes (until lentils are soft).

TO MAKE THE SQUASH:

1. Cut the squash in half and scoop out the seeds. Drizzle olive oil over the squash meat, and season with salt and pepper. Place on a parchment paper covered baking sheet, cut side facing down, and put into the oven.
2. Bake for 15-20 minutes or until a fork passes easily through the squash.

TO MAKE THE STUFFING AND ASSEMBLE:

1. Once lentils are cooked and have cooled somewhat, place in a food processor together with these ingredients. Pulse until chopped and nicely integrated. Place in a large bowl.
2. Add to the bowl with lentil mixture and mix well.
3. Turn the squash so that the cut side is facing up. If you are using a butternut squash, take out some of the meat from the narrower side of the squash with a spoon to make room for the stuffing. Stuff each piece with 1/6 of the lentil/walnut/kale mixture.
4. Sprinkle nutritional yeast over the stuffed squash. Place back in the oven for 10 more minutes.

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