Festive Tomato & Lentil Stuffed Butternut Squash with Chestnuts, Thyme and Garlicky Tahini


This festive vegan dish is a delicious winner for any winter meal occasion accompanied with roast vegetables or a fresh salad. Packed with seasonal vegetables and served with a tasty Garlic Tahini Sauce, you are guaranteed to delight your guests. Perfect for Christmas Day and New Year’s Day. 


Serves: 4 special people

Time to Make: 60 minutes

Storage Instructions: Unlikely to have left overs !

Gluten-free  Dairy-free  Vegan



2 medium butternut squash, halved

1 red onion, small dice

2 garlic cloves, crushed

200g mushrooms, chopped small

200g roasted chestnuts, chopped small

A few springs of fresh thyme (or 1 tsp dried thyme)

1 tin green lentils (drained weight 240g)

100g Real Good Tomato Ketchup

Salt and pepper

Olive oil


Garlicky Tahini

5 tbsp tahini

2 lemon juice

3-4 tbsp water

1 small garlic clove, crushed

Serving suggestions: roasted potatoes, roast vegetables, extra fresh thyme



  1. Preheat the oven to 170Fan/190*C and place the butternut squash halves on a baking tray, cut side up. Score the topside with a criss-cross pattern and rub all over with some olive oil and salt. Roast for 40-60 minutes until really tender and starting to crisp. Once out of the oven, scoop out the seeds and discard.
  2. Meanwhile, heat some olive oil in a large frying pan and add the red onion, garlic and mushrooms. Cook over a medium-high heat for 10 minutes until soft. Now pick off the fresh thyme leaves and add to the pan with some salt and pepper.
  3. Stir in the chopped chestnuts, drained lentils and the Real Good Tomato Ketchup. Allow to warm through for 10 minutes over a gentle heat. Add a splash of water if needed.
  4. As it cooks, make the garlicky tahini by stirring together all the ingredients until smooth, adding more water as needed for a pourable consistency. Season with salt and pepper.
  5. To serve, stuff the butternut squash cavities with the lentil mixture and top with the garlicky tahini.


Created by Nourishing Amy with Real Good Ketchup