A hearty and vibrant vegetarian dish that pairs sweet roasted squash with a spiced lentil and rice filling. Topped with a zesty pistachio herb salsa, this recipe brings together rich textures and bold flavors perfect for a wholesome dinner or festive centerpiece.
FULL RECIPE
Ingredients
- 2 medium butternut squashes, halved lengthwise and seeds removed
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- 100g basmati rice
- 400ml vegetable stock
- 400g canned green lentils, drained and rinsed
- 50g dried cranberries
- Zest and juice of 1 lemon
- Salt and pepper, to taste
1.For the pistachio salsa:
- 50g shelled pistachios, roughly chopped
- 1 small bunch parsley, finely chopped
- 1 small bunch mint, finely chopped
- 1 garlic clove, crushed
- 3 tbsp olive oil
- 1 tbsp lemon juice
- Salt, to taste
Directions
- Preheat oven to 200°C (180°C fan) or 400°F.
- Place the squash halves cut-side up on a baking tray, drizzle with 1 tbsp olive oil, and season with salt and pepper. Roast for 40–45 minutes or until tender.
- Meanwhile, heat 1 tbsp olive oil in a pan over medium heat. Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic, cumin, coriander, and cinnamon. Cook for 1 minute until fragrant.
- Add the rice and vegetable stock. Bring to a boil, reduce heat, and simmer covered for 10–12 minutes until the rice is tender and liquid absorbed.
- Stir in the lentils, cranberries, lemon zest, lemon juice, salt, and pepper. Heat for 2–3 minutes until warmed through.
- Scoop out a bit of the cooked squash flesh to make space for the filling, then mix this into the rice mixture.
- Spoon the filling into the squash halves and return to the oven for 10 minutes to heat through.
- Meanwhile, mix all salsa ingredients in a small bowl until combined.
- Serve the stuffed squash topped with generous spoonfuls of pistachio salsa.
Nutritional Information
- Calories: 450 per serving
- Protein: 12g
- Carbohydrates: 60g
- Fat: 18g
- Fiber: 10g
- Sugar: 12g
Flavor Profile
Roasted Stuffed Squash with Herby Pistachio Salsa offers a harmonious blend of sweet, savory, and tangy flavors. The natural sweetness of butternut squash contrasts beautifully with the spiced lentil and rice filling, while the herby pistachio salsa adds a bright and nutty finish. The spices like cumin, coriander, and cinnamon add warmth and depth, giving the dish a subtly Middle Eastern flair.
Texture Combination
This recipe provides a satisfying variety of textures. The roasted squash is tender and silky, complementing the soft yet slightly chewy basmati rice and lentils. The salsa adds crunch from pistachios and freshness from chopped herbs, making every bite dynamic and layered.
Nutritional Benefits
This dish is nutritionally balanced, offering fiber, plant-based protein, and complex carbohydrates. The lentils provide a solid source of protein and iron, while the squash contributes vitamin A and potassium. The pistachios add healthy fats and protein, making it suitable for those looking for a wholesome, filling vegetarian meal.
Vegan and Vegetarian Friendly
Completely plant-based, this recipe is ideal for vegans and vegetarians. It avoids dairy and eggs entirely, using only vegetables, grains, legumes, nuts, and herbs, making it inclusive for a wide range of dietary preferences.
Meal Prep Friendly
Roasted Stuffed Squash is an excellent option for meal prepping. The filling and salsa can be made ahead and stored separately. The squash halves can be pre-roasted and assembled just before reheating, ensuring minimal prep time on busy weekdays.
Perfect for Holidays and Gatherings
This dish is a show-stopping centerpiece for festive meals, especially during the fall and winter holidays. Its vibrant colors and robust flavors make it suitable for Thanksgiving, Christmas, or any celebratory dinner where you want to impress guests with a vegetarian option.
Allergy Considerations
The recipe is naturally gluten-free, making it safe for those with gluten intolerance or celiac disease. However, it does include nuts, so substitutions like sunflower or pumpkin seeds can be used to make it nut-free.
Cultural Inspiration
The flavor combinations in this recipe draw from Middle Eastern and Mediterranean culinary traditions. The use of lentils, rice, warm spices, and herb-forward condiments reflects dishes commonly found in these regions, while still feeling contemporary and adaptable.
Sustainability Aspect
Plant-based meals like this one support environmentally sustainable eating habits. The use of lentils and vegetables helps reduce carbon footprint compared to meat-based dishes, aligning with eco-conscious lifestyle choices.
Versatile Filling
The spiced lentil and rice filling can be used in multiple ways beyond stuffing squash. It works great in wraps, as a side dish, or even served cold in grain bowls. This versatility makes the recipe adaptable to various meal formats throughout the week.
Customizable Flavors
This recipe is highly customizable. You can adjust the level of spice, swap cranberries for raisins or dried apricots, or add extra vegetables like spinach or mushrooms to the filling. The salsa can be tweaked by incorporating other herbs or using lemon zest for extra citrus kick.
Kid-Friendly Option
While flavorful, the dish isn’t overwhelmingly spicy, making it a good option for families with children. The natural sweetness of squash and the colorful presentation may also appeal to younger eaters.
Balanced Macros
The combination of carbs from rice, protein from lentils and pistachios, and healthy fats from olive oil makes this recipe balanced in terms of macronutrients. It’s suitable for those tracking their intake or aiming for well-rounded meals.
Great for Leftovers
The flavors in this dish actually deepen over time, making it delicious as leftovers. Reheat in the oven or microwave, and it maintains its texture and taste well, which is perfect for packed lunches or quick dinners.
Seasonal Produce Highlight
Butternut squash is a standout seasonal ingredient in the fall and winter months. This recipe takes full advantage of its peak flavor and availability, encouraging seasonal eating and fresh produce use.
Elegant Presentation
Visually stunning, the stuffed squash halves look elegant and rustic when served whole or halved. The green salsa against the orange squash adds contrast and visual appeal, ideal for special occasions and food photography.
Low Waste Cooking
The recipe uses the entire squash with minimal waste. Even the scooped-out squash flesh gets mixed back into the filling. This conscious approach to cooking helps reduce kitchen waste and promotes thoughtful ingredient use.
Comfort Food with a Twist
While comforting and hearty, this recipe avoids being heavy or greasy. It delivers the warmth of traditional comfort food while remaining light and nourishing, perfect for cozy nights in without the post-meal slump.
Supports Digestive Health
High in fiber from lentils, squash, and rice, this meal supports digestive health and promotes fullness. It’s a great addition to a high-fiber diet, which is important for gut function and overall well-being.
Pairs Well with Other Dishes
Roasted Stuffed Squash can be served with a simple green salad, flatbreads, or a yogurt-based dip for a complete spread. It also works well as a main dish in a buffet-style meal where guests can mix and match flavors and textures.
Conclusion
Roasted Stuffed Squash with Herby Pistachio Salsa is a visually stunning, flavor-packed, and nutritionally rich dish that caters to a wide range of dietary needs. Its versatility, elegant presentation, and healthful ingredients make it a standout option whether you’re preparing a cozy dinner at home or hosting a festive gathering. With its vibrant blend of colors and bold spices, this recipe delivers a gourmet experience while remaining accessible and customizable. It’s a celebration of seasonal produce, plant-based eating, and culinary creativity all in one dish.
