When it comes to the holidays, I always appreciate a hearty and meaty main dish that is meat-free obviously. The lentil filling is rich, creamy, and packed with such incredible flavor sticky browned onions, lots of garlic and fresh herbs, red wine, tahini, and balsamic vinegar. The tahini brings creaminess and nuttiness, the miso brings a punch of savory richness, and the balsamic vinegar bring a slightly sweet and tangy bite. First, slice your butternut squash in half, lengthwise. Scoop out the seeds and gunk, then transfer the squash halves to a large baking sheet, cut side up.
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