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Spiced Lentil & Date Stuffed Squash

Name: Spiced Lentil & Date Stuffed Squash
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Middle Eastern-inspired
Ingredients: 2 small butternut squash, halved; 2 tbsp olive oil; 1 onion, diced; 1 tsp cumin; ½ tsp cinnamon; 400 g tin green lentils; 80 g dates, chopped; 1 lemon; 30 g almonds, toasted; 20 g parsley

Roast squash filled with savoury lentils, sweet dates and crunchy almonds.

Vegetarian Vegan Gluten-free (0 ratings)

Prep20 min

Cook50 min

Total1 hr 10 min

Serves4

DifficultyMedium

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Roast squash filled with savoury lentils, sweet dates and crunchy almonds. Built around everyday ingredients and a clear method, this vegetarian recipe delivers strong flavour without unnecessary complication.

Method

Roast oiled squash cut-side down at 210°C for 35 minutes.
Cook onion in remaining oil; add cumin and cinnamon.
Stir in lentils and dates until hot; add lemon juice and seasoning.
Turn squash over and fill the hollows.
Bake 10 minutes more; top with almonds and parsley.

💡 VeggieTip notes

Score squash flesh without cutting the skin.
Use dried cranberries instead of dates if preferred.

Nutrition (per serving, approx.)

471kcal

14g protein

76g carbs

15g fat

16g fibre

Values are estimates and will vary with brands and portion sizes.

Tags: stuffed squash lentils dates autumn

Spiced Lentil & Date Stuffed Squash

Method

💡 VeggieTip notes

Nutrition (per serving, approx.)

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