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Vegan and Gluten Free Butternut Squash

Vegan and Gluten Free Butternut Squash

Jan 12, 2024 | Recipes

This tasty vegan, gluten-free recipe can be served as a side dish or main meal. In this healthy butternut squash recipe, roasted butternut squash cubes are augmented with a couple of superfoods, lentils and quinoa.

By doing so, not only have we significantly amped up the nutrition factor, and easily created a hearty and satisfying dish.


  • Salt
  • 1 whole butternut squash (select a smaller one)
  • 2 tsp ground cinnamon, divided
  • 2 tsp allspice, divided
  • 1 tsp coriander divided
  • 1 tsp paprika, divided
  • ¾ tsp cumin
  • 8 garlic cloves, peeled
  • extra virgin olive oil
  • 1 cup quinoa, cooked
  • 1 cup dry black and brown lentils, cooked
  • Water
  • 2 scallions, white and green parts, trimmed and chopped
  • Large handful of fresh parsley, chopped OR baby spinach OR finely chopped kale
  • Fresh lemon juice
  • Preheat oven to 425F.
  • Microwave butternut squash for 3 minutes (this will help with peeling and cutting.) Handle carefully.
  • Peel and Cube Squash. Place squash on a cutting board on its side and cut both ends. Keeping the squash on its side, hold it with one hand, and with the other, peel it using a sharp vegetable peeler. Cut lengthwise into halves. Using a spoon, scoop out the seeds. Slice each half into strips, and each strip into cubes.
  • Season Squash. Place cubed butternut squash on a large baking sheet. Season with salt. Sprinkle with 1 teaspoon cinnamon, 1 teaspoon allspice, ½ teaspoon coriander, ½ teaspoon paprika, ¼ teaspoon cumin (remainder of each spice will be used later.) Drizzle generously with private reserve extra virgin olive oil and toss.
  • Roast Squash. Spread the squash in one layer on the sheet pan, then place it on the middle rack of the heated oven. At the 15-minute mark, carefully remove the sheet pan from oven add the garlic cloves and drizzle with a little olive oil. Toss squash cubes. Return to oven for another 10 minutes.
  • While squash is roasting, make lentils and quinoa. (Place lentils in a saucepan and add 3 cups of water. Season with salt. Bring to a boil, then reduce heat and let simmer (with the cover somewhat tilted open) for 20-25 minutes or so. Drain.)
  • Assemble the Butternut Squash Dish. Place cooked lentils and quinoa in a large bowl, season with the remainder of spices and a little more salt. Toss a little to combine. Add the cooked butternut squash. Chop the roasted garlic and add. Then add scallions and fresh parsley OR the other greens suggested in ingredients.
  • Toss all the ingredients together. Add fresh lemon juice to your taste (start with 2 teaspoons and go from there.) Add a generous drizzle of extra virgin olive oil. Toss everything well to combine. Taste to adjust salt or add more of the same spices as you like. Optional: Top with toasted almonds.
  • Serve warm or at room temperature. You can set it aside to let the flavors meld before serving.
  • As a side dish it can serve up to 8 people. As a main meal it is likely to serve up to 5 people.


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