Baked butternut squash with tomato lentil sauce from Bad Manners (Thug Kitchen): Hungry as Hell: Meals to Live by, Flavor to Die For: A Vegan Cookbook (page 166) by Bad Manners and Michelle Davis and Matt Holloway

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Garlic-mint yogurt

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute water for vegetable broth, and salt for ume plum vinegar.

  • louie734 on February 07, 2026

    Improved this great recipe by pressure cooking the squash, whole on a rack, above the lentils for 10 minutes, then removing when adding the tomato sauce, which needs 4 more minutes under pressure. Meanwhile butchered the squash into big, skinned, seeded pieces, tossed in the sugar-spice mix, and tucked into a dish in the oven for a finishing few minutes till the pot depressurizes. Basmati rice is baking in the oven anyway (I never could get basmati to 'pilaf' on stovetop), spiced with cumin seeds, bay, a cinnamon stick. Since my squash wasn't very sweet (plus I dial back that sugar anyway), I chopped a few dried apricots into the dish before serving up. Incredible meal, now takes about 30 minutes start-to-finish.

  • louie734 on November 22, 2024

    VERY good, though the squash took an hour in the oven, not 30 minutes, and I decreased the sugar by half. The tomato lentil sauce needs either double the time to simmer on the stove (fine since the squash took longer), or half the amount of broth. Instead of yogurt, had a homemade nut & seed sour cream on hand, doctored it with garlic and lemon, stirred in lots of chopped mint, and garnished with more mint. Served as suggested with braised greens and cumin rice. Flavor combination was EXCELLENT. Next time would add a bit of heat with either the squash or the tomato sauce, hot paprika would work nicely. 12/2024 update - Can't get this meal out of our heads, deemed a 'new staple' over leftovers. Used the instant pot for the tomato-lentil sauce, which worked nicely (save the tomatoes for after the lentils are cooked for 10 minutes, then add and cook for 4 more minutes). Was short on mint so spiked the yogurt with cucumber and then sprinkled my few mint leaves over. This is soooo good.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.