3.6 tbsp (53⅓ ml) dry red wine (pinot noir, shiraz/syrah, or malbec)
2/3 cup (126⅔ g) green or brown lentils
1.8 cups (426⅔ ml) vegetable broth
2/3 bay leaf
2/3 tsp sweet or hot paprika
1⅔ tbsp tahini
1⅓ tsp white miso paste
1⅓ to 2 tsp good-quality balsamic vinegar
2/3 cup roasted butternut squash (from the scooped-out halves)
1⅓ tbsp tahini (for sauce)
2/3 tbsp extra virgin olive oil
2 to 4 tbsp water or vegetable broth, to thin sauce
Salt and pepper to taste
Chopped Italian flat-leaf parsley, for garnish
Instructions
Preheat oven to 425°F. Halve squashes and scoop out seeds. Place cut side up on a baking sheet, rub with oil, and season with salt and pepper. Roast 45 to 50 minutes until fork tender and lightly browned.
Heat olive oil in a large pan over medium-high heat. Sauté onions with a pinch of salt for 8 to 9 minutes until mostly browned. Add garlic, sage, and rosemary; cook 2 minutes. Add tomato paste; cook 2 to 3 minutes.
Reduce heat to medium, add red wine, deglaze, and cook until the liquid evaporates and the alcohol smell dissipates, 2 to 3 minutes.
Add vegetable broth, lentils, bay leaf, and paprika. Bring to a boil, then reduce to a rapid simmer until the lentils are tender and most liquid is absorbed, about 30 minutes.
Reduce heat to low; stir in tahini, miso, and balsamic vinegar. Season with salt and pepper to taste.
When the squash is cool enough to handle, scoop out the flesh, leaving a ½ to ¾ inch border.
Transfer 1 cup squash flesh to a food processor (reserve the rest for another use).
Reduce oven to 350°F.
Stuff lentil filling into the squash cavities; bake 15 minutes until warmed through.
Make the sauce: blend the 1 cup squash flesh with tahini, olive oil, salt, and pepper. Stream in water or broth until pourable but thick.
Serve stuffed squash drizzled with tahini sauce, garnished with parsley.