Creamy Lentil Stuffed Butternut Squash Recipe

Ingredients

• 3 medium butternut squash
• Olive oil, for roasting
• Kosher salt
• freshly ground black pepper
• Creamy Lentil Filling
• 1 tablespoon extra-virgin olive oil, plus more as needed
• 2 large yellow onions, diced
• 6 garlic cloves, minced
• 1 tablespoon roughly chopped fresh sage leaves
• 2 teaspoons roughly chopped fresh rosemary leaves
• 2 tablespoons tomato paste
• ⅓ cup dry red wine (such as pinot noir, syrah or malbec)
• 1 cup green or brown lentils
• 2⅔ cups vegetable broth
• 1 bay leaf
• 1 teaspoon sweet or hot paprika
• 2½ tablespoons tahini
• 2 teaspoons white miso paste
• 2 to 3 teaspoons high quality balsamic vinegar
• Butternut-Tahini Sauce
• 1 cup roasted butternut squash (from the scooped-out halves)
• 2 tablespoons tahini
• 1 tablespoon extra-virgin olive oil
• 3 to 6 tablespoons water or vegetable broth, plus more as needed
• Chopped Italian parsley, to garnish