Let Me Tell You About This Squash—You’re Gonna Laugh

Alright mate, let me set the scene: drizzle outside, kitchen smelling like magic, and me, wrestling with a butternut squash that’s stubborn as a mule (I once dropped one on my foot, by the way. 2/10. Would not recommend). This roasted lentil & walnut stuffed squash is the sort of thing I pull out when I want something hearty but fuss-free. The first time I made it, the filling kind of slopped out and looked rough but honestly—everyone ate it so fast, nobody cared. And anyway, who says home cooking has to look perfect? It’s food, not a magazine spread!

Why I Keep Coming Back to This Dish

I make this when I’ve got mates over who “don’t really like veggie food” (plot twist: they devour it, every time). It’s cozy, sort of earthy-nutty, and just the right amount of filling for when you’re peckish but not looking for a food coma. My family goes bananas for it because the walnuts add crunch and the lentils make it “proper food”—as my uncle likes to say. I had a near-meltdown once over undercooked squash, but now I just start roasting them early. Live and learn, eh?

What You’ll Need (And What You Can Swap)

1 good-sized butternut squash (honestly, any winter squash works; I’ve even used acorn in a pinch)
3/4 cup cooked green or brown lentils (tinned is fine, don’t tell my gran)
2/3 cup walnuts, chopped (pecans’ve worked for me too, when I … ran out mid-recipe once)
1 small onion, diced (red onion gets bonus points for colour)
2 cloves garlic, minced (or, let’s be real, garlic powder when lazy)
1/2 cup breadcrumbs (I use whatever stale bread is haunting my counter)
Big handful of fresh parsley, chopped (dried works, but I think it tastes a bit less lively)
Olive oil, splash or glug (don’t measure, just drizzle like you mean it)
1/2 tsp smoked paprika (regular’s fine, or leave it out if you can’t stand spice)
Salt & pepper to taste (or ignore the measurements, I do sometimes)

Alright, Here’s How You Throw It Together

Set your oven to 400°F (200°C), or as close as your dodgy oven gets. Halve the squash lengthwise, scoop out seeds (try not to make too much mess—good luck), and rub with olive oil, salt, and pepper. Pop them cut-side down on a lined baking tray. Roast 35–45 minutes—until you can poke a fork in easy-peasy. If it’s still solid after 45, just give it another ten and distract yourself.
While the squash is chillin’, warm a splash of oil in a frying pan. Toss in onion, sauté until softish—about 5 minutes. Garlic goes in next for a minute (careful not to burn it, unless burnt garlic is your thing I guess…)
In a big bowl, mix the sautéed onion/garlic with lentils, walnuts, breadcrumbs, parsley, paprika. Little drizzle of oil. Add salt and pepper. Taste it now (yep, raw breadcrumbs, you’ll survive!) and see if it needs anything else. Sometimes I add a squeeze of lemon—up to you.
Now, once your squash is done and cool enough to not burn the skin off your hands, gently scoop out some of the flesh, leaving a little border. Chuck what you scoop out right into your filling. Mash and stir it all around till it’s, well, stuffing-like.
Pile the filling into the squash. Mound it up. It’s rustic, no need to be neat. Drizzle with more oil. Back in the oven 15–20 mins, until golden and a bit crusty. I sometimes pop on the grill setting for a few mins at the end for max crunch.
Let it rest 5 mins—then grab a fork and dig in. Or a spoon, if you fancy.

Notes & Honest Discoveries

This is one of those dishes that tastes better the next day, probably—though I haven’t tested that much because it rarely survives the night.
Once, I forgot the breadcrumbs and subbed in old oats. It wasn’t terrible, but it was a wee bit porridgy; breadcrumbs are better.
Don’t stress if your filling is crumbly; actually, a bit of crumble is nice for contrast.
Also, if the pan is a nightmare to clean afterward, just soak it overnight—don’t wreck your wrists.

Variations I’ve Actually Tried (And One That Flopped)

Added cranberries for a Christmassy spin—was surprisingly good!
Once tried it with sweet potato as the shell. Hmm. It sorta collapsed into a heap, tasty but not presentable.
Chucked in blue cheese once—if it’s your jam, go nuts.

About Equipment: Don’t Panic If You’re Missing Something

I use a basic roasting tray and any blunt-ish knife I can find (seriously, I lose my sharpener every time). A food processor saves time chopping walnuts, but if you don’t have one, just bash ‘em in a bag with a rolling pin. Works a treat. Baking parchment makes life easier, but I’ve gone old-school and just greased the tray. Life’s too short for special gadgets sometimes.

Roasted Lentil & Walnut Stuffed Butternut Squash Recipe

Storing Leftovers—If, Miraculously, There Are Any

Honestly, it never lasts long at my place. In case you’re more restrained: fridge it in a container for up to three days. To reheat, oven is best to keep the crunch (microwave works, but it’ll go kind of soggy—I still eat it!). It’s also kinda decent cold, straight from the fridge if you’re feeling cheeky.

How To Serve It (According to My Family’s Shenanigans)

This goes down well with a pile of garlicky greens or a sharp salad. My partner loves it with a blob of Greek yogurt, but my cousin swears by hot sauce. Bit divisive. Oh, and a glass of something dry—cider or a herby tea. If you want to see a state of pure bliss, serve it with crusty bread to mop up stray crumbs.

Learn from my Mess-ups (Pro Tips-ish)

I once tried to microwave the squash to speed things up. Don’t. Did not end well. The flavour was, um, non-existent.
Let the squash cool a bit before filling—unless you enjoy burning your fingerprints off.
Don’t over-stuff till the thing bursts—leave a little space or you’ll end up scraping filling off your oven walls.
Also, don’t get cocky and use pre-chopped walnuts unless you check for shells—bleurgh, one time I forgot and, well. Ouch.

Some Off-beat Fun: Did You Know?

Completely unrelated but, did you know the ancient Greeks thought walnuts were food for the mind? Seems about right for this recipe. If you ever want a laugh, watch a friend try cracking walnuts with their bare hands—hurts like the devil, but we’ve all tried it once.

Questions Real People Have Actually Asked Me (FAQs)

Can I use red lentils? Eh, technically yes, but they go mushy real quick—so the filling gets a bit paste-like. If it’s what you’ve got, roll with it.
Can you freeze leftovers? I’ve done it, though it goes a bit grainy when reheated. Still edible, maybe not fancy-dinner-party edible—but weekday lunch, sure.
What can I use instead of walnuts? Pecans, sunflower seeds, or even pumpkin seeds in a pinch. Almonds are a bit too hard, in my opinion.
Do I have to peel the squash? Nah! Once roasted, the skin is soft enough to eat (plus, less faff).
Good lentil brands? I’ve used this one online and the classic Eat This Much guide is handy for finding brands. Seriously though, whatever’s cheapest usually works!

Roasted Lentil & Walnut Stuffed Butternut Squash Recipe