Stuffed Buttercup Squash with Lentil-Cranberry Stuffing
Ingredients
- 1 green buttercup squash (washed) (You can substitute with a small pumpkin or an acorn squash.)
- 1 tbsp Dairy Free Becel Plant Butter, Unsalted
- 1 tsp maple syrup
- ½ tsp salt
- ¼ cup water
For the Stuffing:
- 200g salted saltine crackers, crushed into small pieces
- 1 cup diced red onion
- ¼ cup + 1 tbsp Dairy Free Becel Plant Butter, Unsalted
- 1 cup chopped flat leaf parsley
- 1 tsp poultry seasoning
- 1 tsp thyme
- ½ cup unsweetened dried cranberries
- Dash of white pepper
- 1 cup vegetable stock
- 1 cup cooked lentils (black or green; optional but recommended for protein)
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
To prepare the squash:
- Preheat your oven to 375°F (190°C).
- Cut the top off the buttercup squash and scoop out the seeds. Discard the seeds. In a small saucepan or microwave, heat together the Dairy Free Becel Plant Butter, water, maple syrup, and salt until combined.
- Pour the mixture into the hollowed squash, ensuring it is evenly distributed. Place the squash lid back on and bake in the preheated oven for 55 minutes or until tender (cooking time may vary based on the size of the squash).
To prepare the stuffing:
- While the squash is baking, heat the Dairy Free Becel Plant Butter in a skillet over medium heat. Add the diced onion and cook until translucent, about 5-7 minutes.
- Stir in the chopped parsley and cook for about 1 minute.
- Add the dried cranberries and stir to combine.
- In a separate large bowl, crush the saltine crackers into small, bite-sized pieces. Heat the vegetable stock.
- Add the lentils (if using) and all seasonings—poultry seasoning, thyme, and a dash of white pepper—to the crackers.
- Pour the heated vegetable stock into the bowl with the dry ingredients, stirring until fully combined.
To assemble:
- Once the squash is cooked, remove it from the oven and fill it with the prepared stuffing. Return the stuffed squash to the oven and bake for an additional 30 minutes at 375°F.
