Lentil and Mushroom Stuffed Peppers and Butternut Squash

🥘 Ingredients

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

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 .

   butternut squash: 1 large, olive oil: 1 Tbsp, salt, pepper, maple syrup: 1 Tbsp, cayenne: 1/2 tsp, goat cheese: 5 oz, whole milk or vegetable broth: 1/2 c
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 .

   sour cream: 2 Tbsp, grapeseed oil: 1 Tbsp, lime juice and zest: 2, granulated sugar: 2 Tbsp, salt, pepper, shredded cabbage: 6 c, green onions: 2, cilantro: 1/2 c
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 .

   poblano peppers: 4, olive oil: 3 Tbsp, salt: 1/2 tsp
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 .

   olive oil: 1 Tbsp, yellow onion: 1/2, cremini mushrooms: 1 lb, garlic: 3 cloves, cooked lentils: 1.5 c, vegetable broth: 1/2 c, cumin: 2 tsp, 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 .

   cilantro: 1/3 c, toasted pepitas: 1/2 c, goat cheese: 5 oz