Stuffed Squash [Vegan, Gluten-Free] – One Green Planet

Preheat your oven to 400°F.

Fastidiously slice a big butternut squash down the center and place it on a baking tray. Place within the oven for 45 minutes at 400°F.

When the squash has 20 minutes left, put together the stuffing. To a blender, add the chestnuts, pecans, and apricots, pulse into crumbs.

To a pan, add 2 tablespoons oil, crushed garlic, mushrooms, chopped rosemary, and sage with a pinch of salt and pepper and cook dinner down for a few minutes.

Now add the lentils, tamari, nuts, and stir. Prepare dinner collectively for five minutes.

In a separate small pan, add chopped pink onion and sweat down for a few minutes earlier than including 2 tablespoons maple syrup and cranberries and cook dinner for one more 5 minutes.

As soon as the squash is roasted, scoop out the seeds with a spoon and discard them. Now scoop a fair observe up from the place the seeds have been on each squash halves to permit area for stuffing. Add the scooped squash into the lentil stuffing and blend.

Now stuff the squash with all of the lentil stuffing, high with the onions and kale, and put the lid on. Fastidiously tie the string across the squash, pulling it tight to assist it maintain collectively.

Place the squash again within the oven for quarter-hour at 400°F.

Take away from the oven, slice with a pointy knife and serve.