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This Butternut Squash Lentil Loaf is the BEST fall entree. It is gluten-free, egg-free, dairy-free, nut-free, and vegan!

Butternut Squash Lentil Loaf (Vegan)

  • Author: Laurel
  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
  • Total Time: 120 minutes
  • Yield: 8 servings 1x
  • Category: Entrees
  • Cuisine: gluten-free, nut-free, vegetarian

Description

This lentil loaf makes a great weeknight dinner, dinner party, or Thanksgiving entree. It is packed with fall flavors and topped with a balsamic ketchup glaze. If there are any leftovers, they make a great lunch!


Scale

Ingredients

  • To roast the squash:
  • 3 cups cubed butternut squash
  • 1 teaspoon avocado oil
  • Pinch salt
  • Pinch pepper
  • For the loaf:
  • 1 tablespoon flaxseed meal
  • 2 teaspoons coconut oil
  • 1/2 cup chopped red onion
  • 1 cup chopped celery
  • 2 cloves garlic, (minced)
  • 2 teaspoons minced fresh thyme
  • 1 teaspoon minced fresh rosemary
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon smoky paprika
  • 1/4 teaspoon white pepper
  • 2.5 cups cooked brown lentils
  • 1 cup gluten-free rolled oats
  • 1 tablespoon liquid aminos OR tamari
  • 1.5 tablespoons mellow white miso OR chickpea miso
  • 1 tablespoon balsamic vinegar
  • For the glaze:
  • 1/3 cup balsamic vinegar
  • 1/4 cup tomato paste
  • 1 teaspoon honey
  • 1/2 teaspoon liquid aminos OR tamari
  • 1/4 teaspoon mustard powder
  • Pinch smoky paprika
  • Pinch cinnamon

Instructions

  1. Preheat the oven to 450 degrees. Toss the squash, oil, salt, and pepper and spread onto a baking sheet. Roast for 20 minutes. Remove from the oven and set aside.
  2. Reduce the oven to 350 degrees and line a loaf pan with a parchment paper sling.
  3. In a small bowl, whisk together the flaxseed and 3 tablespoons of water. Set aside to thicken.
  4. While the squash is cooking, heat the coconut 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, cinnamon, paprika, and white pepper. Sauté another 30 seconds, or until fragrant. Remove from the heat and set aside.
  5. In a large bowl, add half the lentils, half the butternut squash, and the thickened flax mixture. Using a potato masher, mash the mixture until is resembles a paste. Add in all the remaining ingredients, and stir to combine.
  6. Fill the lined loaf pan with the filling, pressing down on the top to compact it into the pan. Bake for 50 minutes.
  7. While the loaf is baking, make the glaze. In a small saucepan, simmer the balsamic vinegar for 2-3 minutes, until slightly reduced. Remove from the heat and whisk in the remaining ingredients.
  8. After 50 minutes of baking, remove the loaf from the oven and brush on the glaze. Return to the oven for 15 more minutes. Remove and allow to cool for at least 10 minutes before serving.
  9. In a small saucepan, bring the balsamic vinegar to a boil. Simmer for about 2 minutes, or unitl the vinegar is slightly reduced. Remove from the heat and whisk in the remaining ingredients. Set aside.