Stuffed Butternut Squash with Lentils, Greens & Quinoa

Butternut squash lovers, you will love this roasted butternut squash that is stuffed with black lentils, quinoa, and sautéed chard, top off with a yogurt sauce and pomegranate seeds.
A Jerry James Stone Recipe


  • 1 large butternut squash
  • 2 tbsp olive oil, divided
  • ½ cup black lentils
  • 1 ½ cup vegetable broth
  • 3 cup chopped chard
  • 1 cup cooked quinoa
  • 2 tbsp Greek yogurt
  • 1 ½ tsp lemon juice
  • ¼ cup pomegranate seeds
  • Salt and pepper to taste
Jump to instructions
Yields 8
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes


  • Preheat the oven to 400 degrees F.
  • Wash and cut the squash lengthwise and place it on a baking sheet. Brush the squash with 1 tablespoon of olive oil and salt and pepper to taste. Bake the squash for about 45 minutes or until very tender. Will vary due to squash size.
  • While you are roasting the squash, add ½ cup black lentils (wash them first) and 1 ½ cups vegetable broth to a sauce pot. Bring to a boil over a high heat and then reduce to a low simmer. Cook covered for 20 minutes until tender. Drain off any excess liquid and set aside.
  • Store leftover dried lentils in an airtight container in the cupboard or in a cool dry place for up to 1 year.
  • Remove the butternut squash from the oven, scoop out the seeds if you haven’t yet. Now scoop out a well in each squash, removing about ¼ cup of the squash. This helps keep the stuffing in place and as to not waste food, we will make a sauce from it. You can place the squash halves back in the oven to stop them from cooling down during this.
  • Blend together the ¼ cup butternut squash, 2 tablespoons Greek yogurt, and 1 ½ teaspoons lemon juice. Salt and pepper to taste.
  • Lemons are best kept in the fridge, where they will last about a month. They will only keep for about a week at room temperature. To get the most juice out of a lemon, microwave a whole one for about 10 to 20 seconds.
  • Add the remaining 1 tablespoon of olive oil to a saute pan and warm over a medium heat. Add the 3 cups of chard and saute until just wilted. Add the cooked lentils and 1 cup of cooked quinoa. Mix to combine. Use more oil if needed and salt and pepper to taste.
  • Uncooked quinoa will keep in an airtight container in a cool dry place for up to 1 year. Cooked quinoa will keep for up to 5 days in the fridge. You can also freeze quinoa for up to a month.
  • Place the lentil stuffing on top of the roasted butternut squash halves. Drizzle the yogurt sauce over the top and finish off with pomegranate arils.
  • Enjoy!