Butternut Lentil "Meat" Balls

This recipe came to me as a savoury replacement for turkey or “Tofurky”. When I discovered I was gluten sensitive and I had to give it up, I realized that I would be losing out on my thanksgiving “Tofurky”... I was a little disappointed, then I reminded myself that this was an opportunity for me to create a whole food, nutritious and delicious alternative. This is a spin on traditional lentil loaf type recipes, and it's delightfully simple to put together. I hope you enjoy it as much as my family and I do!

Photos courtesy of Miaou Photography

Butternut Lentil “Meat” Balls


  • 2 cups Butternut squash (roasted or steamed)
  • 2 cups cooked or sprouted lentils
  • 3/4 cup rolled oats
  • 1/2 cup oat flour
  • 1/2 cup finely chopped yellow onion
  • 1/2 cup chopped pecans
  • 3 cloves of garlic minced
  • 1 tbls ground chia + 3 tbls warm water
  • 1 tbls olive oil
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp black pepper
  • 1/2 tsp fine grain sea salt


  1. Preheat oven to 350°c.
  2. Line a baking sheet with parchment paper, spread the chopped pecans on the cookie sheet and bake for 5-6 minutes, until fragrant and lightly toasted. Remove when toasted and set aside.
  3. In a large mixing bowl combine the squash and lentils, and mash with a potato masher.
  4. Place the ground chia in a small bowl and add warm water, stir and let thicken.
  5. Add the chia “egg” to the bowl along with the remaining ingredients and the toasted nuts. Mix well until combined.
  6. With wet hands form into 1-1.5 inch balls, place on parchment lined cookie sheet and bake for 15 minutes.
  7. Remove from oven, gently flip and bake for an additional 15 minutes.

*makes 12-16 balls, 2-3 balls = 1 serving.

*Serve with your favourite fall veggies and top with Chai Spiced Cranberry Sauce... Talk about a match made in heaven!