Squash with Sprouted Lentils and Coconut Tahini

This dish is vegan comfort food at its finest and simplest, and will wow anyone you serve it to. Squash is one of those foods that is warming and versatile. I cook them all the time in the autumn but also enjoy making soups with them in the winter. The sprouts are raw, incredibly healthy, high in fiber, enzymes, and protein. The coconut tahini is also my favorite sauce. It’s so rich and creamy, tasty, and satisfying.

Sprouting lentils instructions here.

Squash with Sprouted Lentils and Coconut Tahini

Yields: 3 servings

  • 3 small butternut squash (1 per person)
  • 3 cups sprouted lentils (I used black lentils)
  • 1/2 diced red onion
  • optional; chopped kale, broccoli, avocado, raisins
  • Coconut Tahini
  • 1 can coconut milk
  • 1/2 cup tahini
  • 1 tbsp grated fresh ginger
  • juice from 1 whole fresh lemon or lime
  • 2 tbsp maple syrup or sugar, or 1 tbsp agave
  • 1-2 cloves grated garlic
  • handful of fresh chopped basil, leave a few pieces for garnish
  • salt, pepper, and paprika to taste

Make sure you have sprouted lentils on hand for this, or you can cook some.

Cut the squash in halves long ways and cook them on an oiled cookie sheet at 350F for 40-50 minutes. Keep them warm in the oven after it's cooked until serving.

While the squash is cooking start the coconut tahini. Blend all the sauce ingredients in the blender except for the fresh herb. Add the fresh basil to the tahini last and pulse it so it doesn't come out a green whip but remains in small chunks, or chop it and mix with the lentils and use as a garnish.

Mix the lentils with the diced red onion and optional other veggies. Scoop as much of that into the craters of the squash as can fit. Throw more fresh herbs atop and then drizzle the coconut tahini over it.

  • Preparation time: 30 minutes
  • Cook time: 1 hour or less
  • Total time: 1 hour
Squash with Sprouted Lentils and Coconut Tahini
Squash with Sprouted Lentils and Coconut Tahini
Squash with Sprouted Lentils and Coconut Tahini
Squash with Sprouted Lentils and Coconut Tahini

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