Lentil and Mushroom Stuffed Peppers and Butternut Squash

🥘 Ingredients

• butternut squash 1 large
• olive oil 1 Tbsp
• salt
• pepper
• maple syrup 1 Tbsp
• cayenne ½ tsp
• goat cheese 5 oz
• whole milk or vegetable broth ½ cup
• sour cream 2 Tbsp
• grapeseed oil 1 Tbsp
• lime juice and zest 2
• granulated sugar 2 tbsp
• salt
• pepper
• shredded cabbage 6 cups
• green onions 2
• cilantro ½ cup
• poblano peppers 4
• olive oil 3 Tbsp
• salt ½ tsp
• olive oil 1 Tbsp
• yellow onion ½
• cremini mushrooms 1 lb
• garlic 3 cloves
• cooked lentils 1 ½ cups
• vegetable broth ½ cup
• cumin 2 tsp
• vinegar
• cilantro 0.33 cup
• toasted pepitas ½ cup
• goat cheese 5 oz

1. 1

   Bake butternut squash at 425°F for 20 minutes, then puree with olive oil , salt , pepper , maple syrup , cayenne , goat cheese , and whole milk or vegetable broth .
2. 2

   To make the slaw, mix together the sour cream , grapeseed oil , lime juice and zest , granulated sugar , salt , pepper , shredded cabbage , chopped green onions , and cilantro and let set for at least 15 minutes .
3. 3

   Slit poblano peppers lengthwise and remove ribs and seeds. Rub with olive oil and salt . Grill or bake at 425°F for 12 to 15 minutes .
4. 4

   For the filling, heat 1 Tbsp olive oil and saute yellow onion . Add chopped cremini mushrooms and continue cooking until mushrooms release their liquid, 6 to 8 minutes . Drain if necessary. Add garlic , cooked lentils , and vegetable broth and heat through. Stir in cumin and vinegar .
5. 5

   Fill peppers with lentil mixture. To plate, portion butternut squash mash on plate, top with stuffed pepper, then add a side of slaw. Garnish with cilantro and toasted pepitas and crumbled goat cheese .