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Irresistible Butternut Squash, Cranberry, and Lentil Stuffing

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Warm and comforting, this Irresistible Butternut Squash, Cranberry, and Lentil Stuffing combines sweet roasted squash, tart cranberries, and protein-packed lentils. This delightful dish is perfect for holiday feasts or cozy family dinners, bringing together the best flavors of autumn in every bite.

Ingredients

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  • 2 cups butternut squash, diced
  • 1 cup lentils (green or brown)
  • 1 cup dried cranberries
  • 1 medium onion, finely chopped
  • 2 celery stalks, diced
  • 2 cups low-sodium vegetable broth
  • 2 tsp olive oil
  • 1 tbsp fresh sage, chopped
  • 1 tbsp fresh thyme, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C) and grease a large baking dish.
  2. Toss diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
  3. Rinse lentils and combine with vegetable broth in a saucepan. Bring to a boil; reduce heat and simmer uncovered for 20-25 minutes until tender. Drain excess liquid.
  4. Sauté onion and celery in a skillet over medium heat for about 5-7 minutes until softened. Add roasted butternut squash and cranberries.
  5. In a bowl, mix sautéed vegetables with cooked lentils, fresh herbs, and additional broth if needed for moisture. Season to taste.
  6. Transfer mixture to the baking dish, cover with foil, and bake for 20 minutes. Remove foil and bake an additional 10-15 minutes until slightly crisped.

Nutrition

Find it online: https://limitedrecipes.com/irresistible-butternut-squash-stuffing-with-cranberries-lentils/