It’s unfortunate that you can’t be in my kitchen to taste or smell what’s cooking since sometimes delicious meals just aren’t attractive. Describing how food tastes isn’t always the easiest either but perhaps you can relate to the word- “umami”?
The concept of “umami” has become more known in recent years and is sometimes referred to as “the fifth taste” (after the four basic flavours: sweet, salty, sour and bitter). The literal translation of the Japanese word is “pleasant, savoury taste” or “deliciousness”…hmmm, not terribly helpful.
I find it easier to think about those foods which are rich in umami flavour- vegan options include fermented soy (soy sauce/tamari, miso, tempeh), tomatoes, mushrooms, nuts, avocado, olives and seaweed. Although umami is not a particularly desirable flavour on its own, it really balances and rounds out the flavours in a dish.
[Check out this article if you want to know the science behind it all]
All that to say that this dish packs a serious umami punch! Sweet roasted squash is a winner in itself of course, but the cavity you find when you split open a butternut is just crying out to be filled with something rich and savoury.
I go on and on about how much I love lentils but they do need plenty of seasoning to bring them to life. Here I’ve used umami-packed miso and tamari, along with a couple of spoonfuls of nut butter to create a beautifully creamy and rich filling.
Ingredients
- 1 Medium Butternut Squash
- 1/2 Tbsp Olive oil
- 1 Onion, chopped
- 1 Clove of Garlic, minced
- 3/4 tsp Dried thyme
- 1/2 C Green or Puy lentils*
- 1 C + 3/4 C Water, divided
- 1 Tbsp White miso
- 1 Tbsp Tamari
- 2 Tbsp Almond OR Cashew butter
- 1 C Chopped kale
- Pepper, to taste
Instructions
- Preheat oven to 180C/350F. Cut butternut squash in half lengthwise and scoop out seeds and any stringy bits. Place, cut side down, on a baking sheet and bake for approx 45 minutes, or until tender. Remove from oven and, with a spoon, remove a little of the squash flesh to create a hollow to fill**.
- Meanwhile, in a pan over medium heat, cook the onion in the olive oil for 5-8 minutes. Add the garlic and thyme and cook, stirring, for a further minute.
- Add the lentils, miso, tamari and 1 C water. Bring to a boil then reduce to a simmer, cover and cook for 15-25 minutes (depending on type of lentils used), or until lentils are cooked but not mushy.
- Add the kale, nut butter and remaining water, 1/4 C at a time. Stir and simmer for a few minutes until the kale is cooked. Add enough water so you have a thick, saucy mixture. Season with pepper, to taste.
- Spoon the lentil mixture into the hollowed-out squash, return to the oven and bake for 10 minutes.
Notes
*You can also use 1-1/2 C cooked lentils in place of the dry lentils and first cup of water to save time.
**Save this squash and use in pancakes (in place of pumpkin or sweet potato) or simply season with salt, pepper and a little olive oil and serve as a simple side-dish to any meal.
What are your favourite ways to add umami to your meals (vegan only please)?
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Oooh my. Full of fall favourites - this looks incredibly delicious and comforting, Emma. I hope kale will be in season soon!
I find umami to be a quite interesting concept but can’t think of my favourite ways to create it in my cooking because I never mindfully do so.
I’m so happy that kale is back in abundance here! I bought 2 giant bunches at the farmers’ market on Sunday 😀
Umami isn’t something I consciously create but I’m always very happy when it comes about!
This looks delicious Emma - and there I am with that nondescript word, but sometimes it really is the best at summing things up
Umami really is the only word for this dish!
Lovely balanced flavours, nice idea x
I’m obsessed with sweet and savoury together. Definitely my favourite flavour profile!
Oh this looks delicious! I can’t have miso but I think it would still work
no miso?! Poor you! It’s a really great ingredient. I’m sure you could just add a little extra tamari and maybe a tsp of sweetener as white miso is quite sweet.
Emma, this looks like such a comforting Fall meal - how creative! I love stuffed veggies and this butternut squash looks wonderful
My fav. way to add umami to meals is with nutritional yeast! 
Oh yes! How did I forget about noosh! It’s definitely got that umami thing going on.
I think I’m in love with this recipe *__* I’m a big fan of miso so I know what you mean when you say umami, it’s such a delicious flavour! I bet it goes really well with the sweetness of the roasted squash.
Glad you know what I mean with umami! There really isn’t any other word to describe this dish!
Sounds delicious! I was just thinking the other week that it’s about time for squash season to start up in earnest. Butternut is one of my favorites.
I think squash season is definitely here! I got so excited at the farmers’ market on Sunday at the piles of different varieties 😀
Looks amazing and gorgeous Emma! The lentil mixture, especially, sounds super flavorful and delicious. I have never had butternut squash….I’ve never liked squash, but this kind of reminds me of a sweet potato….aren’t they pretty similar in taste and texture?
I’m so surprised you don’t like squash Brandi! Squash is definitely very similar to sweet potato. I often prefer it actually, for savoury meals anyway, as it’s not quite as sweet or “rich”.
Bring on the umami! Looks fabulous, as always, Emma. I haven’t actually brought out any winter squash yet but this will definitely be on the menu shortly.