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Butternut Squash Lentil Loaf

in Entrees, Other

butternut squash lentil loaf 3Meatloaf, smeatloaf!  Who needs it when you can have lentil loaf?  You may think I’m being a bit facetious with that comment, but I am 100% dead serious here, people.  Lentil loaf is where it’s at!  I definitely no longer miss meatloaf like I used to since I discovered lentil loaf.  I have cooked up The Happy Herbivore’s recipe for lentil loaf in the past, but this time I decided that I needed to come up with a fall-themed loaf.  Enter: butternut squash!  If you’re looking for a seasonal, comforting, and cozy meal, then this was made for you.

By popular demand from my fellow foodies, it is finally time for me to share the recipe!

butternut squash lentil loaf 4

Butternut Squash Lentil Loaf

*Adapted from The Happy Herbivore

Servings: 3 to 4 (3 for me!)


1 cup dried green lentils
2 to 2 1/2 cups vegetable broth
olive oil cooking spray
1 small yellow onion, roughly chopped
2 medium carrots, peeled and roughly chopped
2 stalks celery, roughly chopped
2/3 cup pureed butternut squash (I used canned from Whole Foods)
1 TB barbecue sauce
2 TB ketchup
2 TB yellow mustard
2 TB Bragg’s Liquid Aminos (or low-sodium soy sauce)
2 TB nutritional yeast
1 TB Italian seasoning
1 cup quick (instant) oats


1. Cook lentils in vegetable broth according to package directions.  Set aside to cool.

2. Preheat oven to 350 degrees F.  Spray loaf pan with cooking spray and set aside.

3. Place onion, carrots, and celery into food processor and process until fine (but not pureed).  If you do not have a food processor, you can dice the vegetables very finely.

4. Place the lentils into the food processor and process briefly until the lentils are somewhat pureed, but pieces of the lentils remain.  Again, if you do not have a food processor, you can mash the lentils with a potato masher.

5. Combine the vegetables, lentils, squash, barbecue sauce, ketchup, mustard, Bragg’s, and seasonings in a large bowl.  Stir until well-combined.

6. Stir in quick oats.

7. Spoon the mixture into the loaf pan.  Bake, uncovered, for 50 to 60 minutes, or until it firms up and becomes crispy.

8. Let the lentil loaf sit for approximately 10 to 15 minutes before slicing into it and serving.

butternut squash lentil loaf 5Look at those protein-packed lentils, colorful and tasty vegetables, and that perfectly crispy crust.  This lentil loaf has the texture of meatloaf and the taste of heaven! 😉

butternut squash lentil loaf 2

I served my Butternut Squash Lentil Loaf with a side of sauteed rainbow chard and mushrooms.  This was the perfect complimenting side dish to the lentil loaf.  Ahh, I just love Fall foods!

butternut squash lentil loaf 6n

I loved this Butternut Squash Lentil Loaf A LOT.  So much, in fact, that I am planning to cook this for my main course on Thanksgiving Day.  It is so good that I am pretty certain I will even have my parents loving this one.

Oh, and since some of us cannot go through a whole pan in one sitting (though I was tempted ;)), it is important to note that this reheats beautifully.  You can even freeze it, too!

butternut squash lentil loaf 7

I served my leftovers in the form of a sandwich (think meatloaf sandwich).  I toasted up two slices of Ezekiel bread, topped them with the lentil loaf…

butternut squash lentil loaf 8

…and drizzled on the all-too-important barbecue sauce.  Oh, and I served it with a pickle spear too…obviously!

Whether you eat this by itself or as a sandwich, I am pretty positive that you are going to love this one.  Meatloaf lover or not, the lentil loaf is a major winner, especially with the added taste of Fall from the squash.  You can never have too much squash, right?  Or at least I hope not because I have been adding it to anything and everything lately.  Now I just wish that I had more of this leftover since it makes for the perfect cozy dinner on a chilly night.  I guess I’ll just have to wait until Thanksgiving…or maybe sooner ;).

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  • meredith @ The Cookie ChRUNicles November 14, 2013, 8:35 am
    This is totally the kind of thing I would be tempted to eat in one sitting! I have to make this recipe. Looks great, I have all of the ingredients and it is easy. meredith @ The Cookie ChRUNicles recently posted...Let’s Talk OvertrainingMy Profile
    • ClnEatingVegGrl November 14, 2013, 1:20 pm
      It really is easy and SO tempting to eat all at once ;). Let me know what you think!
  • Marisa @ Uproot from Oregon November 14, 2013, 8:50 am
    Wow- this is seriously amazing. I could eat lentils every day (serious...) but I also do love that taste of 'meatloaf' that lentil loaf gets at! Thanks for making a delicious recipe. I am definitely going to try this one out!! Marisa @ Uproot from Oregon recently posted...Shredded Brussel Sprout and Quinoa SaladMy Profile
    • ClnEatingVegGrl November 14, 2013, 1:21 pm
      Thanks so much! Lentils are definitely one of my favorite foods, and I LOVE them in loafs and veggie burgers. Let me know if you give this one a try!
  • Alisha @ Alisha's Appetite November 14, 2013, 11:07 am
    YUM! I have all of these ingredients on hand so I just might have to make it this weekend! Were your lentils cooked when you pureed them? Alisha @ Alisha's Appetite recently posted...Chicago Recap Part 2: #50ShadesofBlendsMy Profile
    • ClnEatingVegGrl November 14, 2013, 1:22 pm
      You definitely should! And yes, cook the lentils prior to pureeing them!
  • Lucie@FitSwissChick November 14, 2013, 11:44 am
    This looks sooo good!! And I love the idea to make a sandwich with it - such a nice, comforting fall recipe. Thanks Hannah! Lucie@FitSwissChick recently posted...Slightly twisted version of Raw Chocolate-Swirl Cheesecake BarsMy Profile
    • ClnEatingVegGrl November 14, 2013, 1:23 pm
      Thank you!! :) I really enjoyed it in sandwich form. I'll definitely be craving this one pretty much all of fall and winter I have a feeling ;).
  • Ang @ Nutty for Life November 14, 2013, 11:57 am
    With all of these great recipes you + everyone else shares, I fear that I will never have time to make them all! This is such a problem. Ang @ Nutty for Life recently posted...The Random PostMy Profile
    • ClnEatingVegGrl November 14, 2013, 1:23 pm
      I know, right?? I have SO many saved and bookmarked..it's a bit out of control.
  • Nicole @ FruitnFitness November 14, 2013, 1:44 pm
    This sounds really good! Do you think red lentils would work? I have a big bag I need to use up and feel like all the lentil recipes I find are for black or green. Also meatloaf with BBQ sauce way better than meatloaf with ketchup. Nicole @ FruitnFitness recently posted...spicy roasted red pepper and tomato basil soupMy Profile
    • ClnEatingVegGrl November 14, 2013, 2:09 pm
      Red lentils tend to get kind of "mushy" when cooked, so I am thinking they wouldn't hold together too well...BUT since I partially pureed them anyways then it just might work! Let me know if you try it!
  • Pamela @ Brooklyn Farm Girl November 14, 2013, 4:28 pm
    Such a great idea to turn this into a loaf full of butternut squash! Great for Fall time, love it!
    • ClnEatingVegGrl November 14, 2013, 7:38 pm
      Thanks so much! And yes, it screams Fall :).
  • Emily @Sinful Nutrition November 14, 2013, 7:03 pm
    Yum! I make one of my favorites bbq lentil bites which is a lot like this but in a muffin tin. I'll have to put the butternut squash twist on it next! Emily @Sinful Nutrition recently posted...Workout Wednesdays: PRO Compression GIVEAWAYMy Profile
  • karina November 14, 2013, 8:16 pm
    I love lentil loafs!! Do you think I could replace the butternut squash with pumpkin puree? (not because I don't love bnut squash....just because I'm lazy and don't want to puree it haha and I can't find canned bnut squash) karina recently posted...Coconut Flour Crepes with Strawberry FillingMy Profile
    • ClnEatingVegGrl November 15, 2013, 7:03 am
      I definitely think that pumpkin would work, too! In fact, I was kind of thinking the same thing! ;) Let me know if you give it a try.
      • karina November 18, 2013, 8:06 pm
        Made it this weekend! My changes: -pumpkin instead of squash -no carrots -only one stalk celery (it was pretty big though) -3 TBSP tomato paste instead of the BBQ and ketchup -used soy sauce -oat bran instead of instant oats and.....I LOVE IT!!! Very tasty and filling. Definitely will have to be rotated with my other fav lentil loaf recipe...although this one might beat that one :) I swear if I ever get the motivation to start my blog back up I'm gonna have to dedicate like 20 posts to all the awesome recipes from your blog that I have tried. Thank you for feeding me hahaha karina recently posted...Coconut Flour Crepes with Strawberry FillingMy Profile
        • ClnEatingVegGrl November 19, 2013, 3:23 pm
          Awesome!! I am so glad that you tried it and enjoyed it! The pumpkin sub sounds delicious :). And thanks so much for trying out my recipes. That means A LOT :).
  • GiGi Eats Celebrities November 14, 2013, 10:26 pm
    Ah! How interesting :) Lentils are so extremely healthy too, and butternut squash..... I dreaaammm about it ! GiGi Eats Celebrities recently posted...Two Truths, One LieMy Profile
    • ClnEatingVegGrl November 15, 2013, 7:00 am
      I LOVE lentils. I could probably eat them every single day!
  • Jan @ Sprouts n Squats November 14, 2013, 11:42 pm
    I wish my digestion didn't hate me to much when I had legumes as otherwise I'd make it for sure it looks AMAZING! Jan @ Sprouts n Squats recently posted...Friday FavouritesMy Profile
    • ClnEatingVegGrl November 15, 2013, 7:00 am
      Ahh, what a bummer!! :(
  • Julia November 15, 2013, 7:38 am
    I've never had a vegetarian "meatloaf" and this sounds amazing! Love the combination of butternut squash and lentils. It looks so flavorful and delicious and filling to boot! Julia recently posted...Pumpkin Chicken ChiliMy Profile
    • ClnEatingVegGrl November 16, 2013, 3:05 pm
      It is one of my current favorite recipes! I cannot wait to make it again for Thanksgiving :).
  • Alexis @ Hummusapien November 18, 2013, 2:57 pm
    Ahhhh I some how missed this post!! This seriously looks like such a dream....love the BBQ sauce addition! Alexis @ Hummusapien recently posted...Pomegranate, Quinoa & Goat Cheese Stuffed Acorn SquashMy Profile
    • ClnEatingVegGrl November 19, 2013, 3:22 pm
      I pretty much love BBQ in anything and everything! ;)
  • Becky December 3, 2013, 3:48 am
    It sounds delicious! I can't have oats though, do you think it would work with buckwheat and rice flakes?
  • Tracy@myfitfocusedlife February 8, 2014, 5:13 am
    It's so great to find others in my area!! The recipe looks great! I have tried several HH recipes, loved them all! Tracy@myfitfocusedlife recently posted...Thankful for YouMy Profile
  • Eorann November 7, 2016, 3:35 pm
    I am getting everything together to make this recipe; it looks so tasty, filling and wholesome! Thank you for posting this recipe! To anyone who has a hard time digesting lentils, try sprounting them a little before cooking them. (I soak dry lentils over night, then drain and rinse them a couple times the next day 'till they start growing little "tails". They will take at least half the time to cook too.)
    • ClnEatingVegGrl November 8, 2016, 7:58 am
      I hope you love it! Thanks for the tip on the lentils!

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