Vegan Bunny Elle

The most epic way to eat your butternut squash! Stuffed with a umami, “meaty” lentil fillings, roasted whole, and served with mushroom gravy and fresh cranberry sauce, this showstopper main course is ready to shine at your holiday feast table!

This eye-catching and crow-pleasing whole roasted stuffed butter squash is perfect for vegan Thanksgiving hosting, or Christmas celebration, or any festive gatherings! The entire dish being naturally gluten-free, dairy free, egg free, soy free, nut free, and meat-free (of course!), it’s the most inclusive and allergen friendly main course for all the guests!

And it’s actually quite easy to make! It’s a simple additional twist on the good ol’ classic regular stuffed butternut squash and the final dish reminds me of beef Wellington, which is traditionally beef tenderloin, wrapped in pate, then in puffed pastry. So in this much healthier version, the butternut squash serves as the “pastry” and the umami lentil stuffing delivers loads of protein without any cholesterol.

Stuffed Butternut Squash Wellington

Festive whole roasted stuffed butternut squash with a high protein, umami, and “meaty” lentil stuffing.

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Ingredients Method Video

Ingredients

  

• 1 butternut squash
• 2 cup cooked brown or green lentil
• 8 oz shiitake mushroom thinly sliced
• 1 carrot grated
• 1 sweet onion chopped
• 3 garlic cloves minced
• 4 ribs of celery chopped
• 1/2 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon oregano
• 1 teaspoon fresh thyme
• 1 1/2 tablespoon coconut amino
• 1 1/2 tablespoon arrowroot powder
• Salt and black pepper
• Avocado oil

Method

 

1. Preheat the oven to 350°F;
2. Cut the butternut squash lengthwise, take out the seeds and guts, rub the flesh side with a generous drizzle of avocado oil, small pinch of small and freshly ground black pepper, transfer to a lined baking sheet, bake for 1 hour until the flesh is easily pierced by a fork;
3. Meanwhile, let’s prepare the lentil stuffing;
4. In a large frying pan, add a drizzle of oil, sauté the onions until golden brown and lightly caramelized, be patient here;
5. Add in the garlic, cumin, and coriander, toast the spices until fragrant, then add in the carrots and mushrooms, cook until the veggies are soft and the mushrooms have let out their moisture;
6. Season with coconut amino, oregano, pinch of salt, add in the lentils, cook till all liquid has been absorbed, stir in the celery and fresh thyme, sprinkle in the arrowroot powder and quickly stir to mix in evenly;
7. Once the butternut squash is baked, take it out of the oven, scoop out some of the flesh, leaving 1/2 inch flesh on the skin on the bottom and around the side, save the butternut squash flesh for another recipe, like butternut squash soup or curry etc;
8. Fill the carved out butternut squash with the lentil stuffing, try to fill in as much as you can, then place the two halves together, secure with three baking twines, wet the twines first so they won’t burn easily;
9. Return the stuffed squash back to the oven and bake for another 35-40 minutes;
10. Slice and serve, with mushroom gravy and cranberry sauce if you’re doing a Thanksgiving themed dinner, enjoy!

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