Stuffed Butternut with Lentils, Yogurt and Pomegranate

Lentil Stuffed Butternut Squash with yogurt and pomegranate seeds, a delicious vegetarian meal with middle eastern spices.




  1. Preheat oven to 425 F
  2. Cut butternut down the middle lengthwise. Place open side down on lightly greased parchment-lined sheet pan. Roast 30 minutes, or until easily pierced with a fork, through the skin.
  3. In a skillet, heat oil over medium heat.
  4. Add onion and garlic and sauté until tender fragrant and golden, about 5 minutes.
  5. Add raisins, lentils, salt, spices and water and simmer until most of the liquid evaporates and flavors meld. Stir in herbs saving a few for the garnish.
  6. When butternut is done, flip over and scoop out the seeds. With a fork, break up the tender flesh. Drizzle the squash with a little olive oil ( or butter) and sprinkle with salt and pepper, mixing this all into the squash, seasoning the flesh
  7. Top the squash with the lentil filling, a dollop of plain yogurt, and some fresh pomegranate seeds. Scatter with fresh herbs.
  8. Notes- in the photos I have the filling placed in the “hole” of the butternut, and while this looks pretty in the photo, I feel the squash needs to be broken up and “seasoned”, for the best flavor.