Creamy Lentil Stuffed Butternut Squash
This healthy stuffed butternut squash recipe is filled with flavor to give you the perfect fall dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at schnucks.com.
Cooking tools:
- Food processor
- Oven
- Stove
- Baking sheet
- Aluminum foil
- Skillet
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Measuring cup
- Fork
- Plate
Ingredients
- 3 medium butternut squash, halved and seeded
- 5 tbsp. olive oil, divided
- 1 large yellow onion, diced
- 1 tbsp. minced garlic
- 1 tsp. dried oregano
- 1 tsp. dried rosemary
- 3/4 cup dry red wine
- 1 cup Schnucks dried green lentils
- 2 cups Culinaria portobello mushroom pasta sauce
- 1 tsp. smoked paprika
- 4 1/2 tbsp. tahini, divided
- 2 tsp. Full Circle balsamic vinegar
- chopped Italian flat-leaf parsley (optional)
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