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Butternut Squash Lentil Loaf cut into slices and topped with herbs.

Vegan Butternut Squash Lentil Loaf

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  • Author: Laurel
  • Prep Time: 40 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings 1x
  • Category: Entree
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan

Description

Butternut Squash Lentil Loaf is packed with Fall flavors and topped with balsamic glaze. A perfect vegan entrée, especially for Thanksgiving and Christmas!


Ingredients

Scale

To roast the squash:

  • 3 cups cubed butternut squash
  • 1 teaspoon olive oil
  • Pinch salt
  • Pinch pepper

For the loaf:

  • 1 cup dry lentils or 2 ½ cups cooked lentils
  • 1 tablespoon flaxseed meal
  • 3 tablespoons water
  • 2 teaspoons olive oil
  • 1/2 cup diced onion
  • 1 cup diced celery
  • 2 cloves garlic, minced
  • 2 teaspoons minced fresh thyme
  • 1 teaspoon minced fresh rosemary
  • 1/4 teaspoon cinnamon
  • 1/2 cup gluten-free rolled oats
  • 1 1/2 tablespoons liquid aminos OR tamari

For the glaze:

  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons honey
  • Pinch salt

Instructions

  1. Preheat the oven to 450 degrees. Toss the squash, oil, salt, and pepper on a baking sheet. Roast for 20 minutes. Remove from the oven and set aside.
  2. While the squash cooks, bring a large pot of water to a boil. Add in the lentils and cook until very tender, about 20-25 minutes.
  3. Heat the olive oil in a medium skillet. Add in the onions and celery, and sauté until the onions are translucent, about 7-10 minutes. Add in the garlic, thyme, rosemary, and cinnamon. Sauté another 30 seconds, or until fragrant. Remove from the heat and set aside.
  4. Reduce the oven to 350 degrees and line a loaf pan with a parchment paper sling.
  5. In a large bowl, whisk together the flaxseed and 3 tablespoons of water. Add in ½ of the cooked squash and ¾ of the cooked lentils. Using a potato masher, mash the mixture until it resembles a paste. Stir in the remaining lentils and squash, oats, and tamari. Add in the sautéed vegetables and stir until well mixed.
  6. Fill the lined loaf pan with the filling, pressing down on the top to compact it into the pan. Bake for 45 minutes.
  7. While the loaf is baking, stir together all the glaze ingredients.
  8. After 45 minutes of baking, remove the loaf from the oven and spoon on the glaze, spreading it out to coat the top of the loaf. Return to the oven for 15 more minutes. Remove and allow to cool for at least 10 minutes before slicing and serving.

Notes

Flax egg – You can also substitute the flaxseed and water mixture for 1 large egg.

Butternut squash - feel free to use any firm winter squash!

Thyme and rosemary - fresh thyme can be substituted with 1 teaspoon dried thyme. It is best to use fresh rosemary or omit it rather than using dried.

Lentils - you can use canned lentils to save time.


Nutrition

  • Serving Size: 1/8th recipe
  • Calories: 166
  • Sugar: 4g
  • Sodium: 282mg
  • Fat: 3g
  • Carbohydrates: 28g
  • Fiber: 10g
  • Protein: 8g