If you’re looking for a cozy, wholesome dish that’s bursting with warm autumn flavors, I’m so excited to share this Stuffed Butternut with Autumn Spice Lentils and Feta Recipe with you. Trust me, once you try it, you’ll understand why I make this regularly when the weather cools down—it’s the perfect balance of sweet, savory, and a little bit of spice. Plus, it’s surprisingly easy to throw together, and the presentation of those stuffed butternut halves is just stunning on the table. Keep reading and I’ll walk you through everything to get this delicious meal just right every time.

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Why You’ll Love This Recipe

Comforting and Nutritious: It’s loaded with hearty butternut squash and protein-packed lentils, making it satisfying and wholesome.
Simple but Elegant: The presentation looks fancy but the prep is straightforward—perfect for dinner parties or cozy weeknights.
Spiced Just Right: Ginger and turmeric add a fragrant warmth without overpowering the natural sweetness of the squash.
Versatile and Flavorful: Feta and walnuts bring in texture and saltiness that turn this into a balanced celebration of autumn flavors.

Two halves of roasted butternut squash with a warm orange color and slightly browned edges, each filled with a layer of yellow lentils and topped with white crumbled cheese, light brown walnut pieces, small green thyme sprigs, and a few thin bright orange flower petals scattered on top. The two squash halves rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together beautifully to create that magical mix of sweet, spicy, tangy, and crunchy. When I shop for this, I always look for a firm butternut squash and the freshest feta I can find—the quality really shines through in this simple dish.

Butternut Squash: Choose one that is firm with no soft spots, as it will roast nicely and hold its shape when stuffed.
Orange Lentils: These cook quickly and have a nice texture that complements the creamy squash.
Vegetable Stock: Adds extra flavor to the lentils; homemade or good quality store-bought works well.
Feta Cheese: I prefer a crumbly, tangy feta to balance the sweetness and spices.
Dried Ginger and Ground Turmeric (Curcuma): These spices bring warmth and earthiness—don’t skip them!
Fresh Thyme: Fresh herbs brighten the dish and add fragrance—strip the leaves off the stems before sprinkling.
Walnuts: For crunch and a slightly bitter note to cut through the richness.
Olive Oil: Use a good quality extra virgin olive oil for drizzling and roasting.
Salt and Pepper: To taste—we’ll season both the squash and lentils to perfection.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Stuffed Butternut with Autumn Spice Lentils and Feta Recipe is how easy it is to tailor it to your taste or dietary needs. Play around with nuts, herbs, and spices for a fresh twist every time.

Swap the Feta: If you prefer a dairy-free option, try crumbled tofu or a sprinkle of toasted pumpkin seeds instead—I’ve done this and it still tastes fantastic.
Change the Nuts: Sometimes I use pecans or toasted hazelnuts for a different flavor profile, which adds a lovely richness.
Add More Veggies: Toss in some sautéed mushrooms or chopped spinach into the lentils for extra veggies and texture.
Make it Spicier: If you love heat, a pinch of chili flakes or a bit of smoked paprika amps up the flavors beautifully.

How to Make Stuffed Butternut with Autumn Spice Lentils and Feta Recipe

Step 1: Roast the Butternut to Sweet, Tender Perfection

Start by halving your butternut squash and scooping out the seeds. Pop the halves on a baking tray, drizzle generously with olive oil, and season with salt and pepper. Then, tuck them into a preheated oven at 180°C (350°F) for about an hour. You’re aiming for the flesh to be soft enough to scoop easily but still holding its shape beautifully. I learned early on to keep an eye after 50 minutes—over-roasting can make them too mushy for stuffing.

Step 2: Cook and Spice the Lentils

While that’s roasting, bring your vegetable stock to a gentle boil and add the orange lentils. Follow the packet instructions, usually simmering for about 15-20 minutes until tender but not mushy. Drain any excess water and then stir in the ground ginger and turmeric. Season well with salt and pepper. The spices turn the lentils into a cozy fall-flavored base that pairs perfectly with the sweet squash.

Step 3: Assemble Your Stuffed Butternut

Once the butternut halves are out of the oven, place them on your serving plates. Spoon the warm, spiced lentils generously into the hollowed centers, then scatter over the walnuts for crunch. Finally, crumble on the salty feta and finish with a sprinkle of fresh thyme leaves. This layering of textures and flavors is exactly what makes this meal so unforgettable.

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Pro Tips for Making Stuffed Butternut with Autumn Spice Lentils and Feta Recipe

Check Butternut Softness Early: Depending on your squash size, roasting time can vary—start checking from 50 minutes to avoid mushiness.
Toast Walnuts for Extra Flavor: I like to quickly toast the walnuts in a dry pan until fragrant for a deeper nutty note.
Use Fresh Thyme Leaves Only: Stripping the leaves off the woody stems keeps the herb flavor delicate and prevents bitterness.
Don’t Overcook Lentils: Keep them tender but intact so the lentils add texture rather than a mushy mash inside your squash.

How to Serve Stuffed Butternut with Autumn Spice Lentils and Feta Recipe

Two halves of roasted butternut squash sit on a metal baking tray with a light brown surface on a white marbled table. Each half has three layers: the bottom layer is the orange roasted squash, the middle layer is a yellow lentil filling with a grainy texture, and the top layer includes white crumbled cheese, small pieces of walnut, thin orange strips, and sprigs of green herbs. Below the tray on the white marbled surface, there is a scatter of loose red lentils. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this dish with a few extra fresh thyme sprigs for that herbal aroma as soon as you dig in. Sometimes a light drizzle of high-quality olive oil or a sprinkle of flaky sea salt just before serving can really elevate the flavors. If you’ve got pomegranate seeds on hand, they add a beautiful pop of color and a subtle sweet-tart note that’s stunning against the earthy lentils and squash.

Side Dishes

This dish stands strong on its own, but I like pairing it with a simple leafy green salad dressed in lemon and olive oil to brighten the plate. Roasted root vegetables or even a warm slice of crusty bread make great companions to soak up any leftover lentil goodness.

Creative Ways to Present

If I’m serving this for guests or a special occasion, I sometimes halve smaller butternuts and use a spoon to carve out neat “bowls” that become individual portions. You can even sprinkle some toasted pumpkin seeds or drizzle a balsamic glaze to dress it up. I did this once for a fall dinner party and everyone asked for seconds!

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I usually keep the stuffed butternut and lentils together—it helps meld the flavors even more. Just be sure to store any garnishes like fresh thyme or walnuts separately if you want them to stay crisp.

Freezing

I’ve frozen lentils successfully on their own, but I don’t recommend freezing the whole stuffed butternut because the texture of the roasted squash changes. Instead, freeze cooked lentils in portion sizes and roast fresh butternut when you’re ready to eat.

Reheating

For leftovers, I reheat gently in a 160°C (320°F) oven until warmed through to keep the butternut tender but not mushy. A quick zap in the microwave works too but I lose some of that lovely roasted texture. If your walnuts have softened on storage, I toss a few fresh toasted or raw walnuts on top just before serving.

FAQs

Can I make this Stuffed Butternut with Autumn Spice Lentils and Feta Recipe vegan?

Absolutely! Simply swap the feta for a plant-based cheese or crumble some seasoned tofu for a similar texture and protein boost. Make sure the vegetable stock you use is also vegan-friendly.
How do I know when the butternut is cooked perfectly for stuffing?

It should be tender when pierced with a fork but still firm enough to hold its shape. Usually about an hour at 180°C works well; check after 50 minutes depending on the size of your squash.
Can I prepare this recipe ahead of time for a dinner party?

Yes—you can roast the butternut and cook the lentils a few hours ahead. Then stuff and add fresh ingredients like feta and thyme right before serving for the best flavors and texture.
What other spices can I use instead of ginger and turmeric?

Paprika, cinnamon, or ground cumin all work beautifully if you want to switch things up. Just adjust the amounts to your taste, starting with smaller quantities to not overwhelm the dish.

Final Thoughts

I absolutely love how this Stuffed Butternut with Autumn Spice Lentils and Feta Recipe brings together such inviting flavors with minimal fuss. It’s become a staple in my kitchen during the cooler months because it’s just so satisfying and impressive at the same time. If you try it, I’m sure you’ll enjoy the cozy spices, the creamy feta, and the tender, sweet butternut as much as I do. So next time you want a meal that feels like a warm hug, give this recipe a go—you won’t regret it!