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Savoury Lentil and Rice Stuffed Butternut Squash

This dish is gluten free, vegan, and works as a main dish or a satisfying for everyone.   If you have Celiac, be sure to check that the brand of broth you use is gluten free as well!


  • 2 cups mushroom broth + 1 generous splash
  • 3/4 cup green or brown lentils
  • 1 sprig fresh thyme
  • 2 cloves garlic
  • 1/4 large spanish onion
  • 1/2 lb cremini mushrooms, finely diced
  • 2 tbsp dried cranberries
  • 2 tsp dried savory (summer savory)
  • 1/4 cup basmati rice
  • 1 large butternut squash
  • 1 pinch salt and pepper to taste


  1. Add the garlic (skins still on), lentils, thyme, and broth to a small saucepan and simmer until the lentils are soft and the broth is evaporated.  Remove the garlic from it's skin, mash, and stir back into the lentils.  Preheat the oven to 375F.

  2. Saute the onion and mushroom with a tbsp of oil until they release their juices, then add the rice and savory.  Cook until the liquid has been absorbed and the pan is dry.   Add a splash of mushroom broth and cook for 10 minutes or until the rice is almost cooked but still slightly firm.  

  3. Remove from the heat, stir in the cranberries and lentil mixture, and season to taste.   Split the butternut squash into 2 halves lengthwise and remove the seeds and make a partial hollow in the centre of the squash neck.   Fill the squash with the mixture and press tightly together.   Wrap the whole thing in foil and bake in the oven for 45 minutes.