Save to Pinterest A hearty, flavorful dish featuring acorn squash halves filled with a savory mixture of lentils, walnuts, vegetables, and herbs. Perfect as a vegetarian main or festive side.
I first made this stuffed acorn squash for a cozy family dinner and everyone was delighted with the nutty filling and fragrant herbs. It is a perfect centerpiece for flexitarian gatherings and offers a medley of tastes in every bite.
Ingredients
- Acorn squash: 2 medium, halved and seeded
- Olive oil: 2 tbsp (plus 1 tbsp for filling)
- Salt: ½ tsp (plus ½ tsp for filling)
- Black pepper: ¼ tsp (plus ¼ tsp for filling)
- Yellow onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Carrot: 1 medium, diced
- Celery stalk: 1, diced
- Lentils: 1 cup cooked green or brown
- Walnuts: ½ cup, coarsely chopped
- Quinoa or brown rice (optional): ½ cup cooked, for extra texture
- Dried cranberries or raisins: ¼ cup
- Parsley: 2 tbsp, chopped (plus 2 tbsp for garnish)
- Dried thyme: 1 tsp
- Ground cumin: ½ tsp
- Smoked paprika: ½ tsp
- Feta cheese or vegan alternative (optional): 2 tbsp, crumbled, for garnish
Instructions
- Prepare the Squash:
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. Brush cut sides of squash with olive oil, sprinkle with salt and pepper, and roast cut side down for 35 to 40 minutes until tender.
- Cook the Vegetable Filling:
- Heat 1 tbsp olive oil in a large skillet on medium. Add onion and cook 3 to 4 minutes until softened. Stir in garlic, carrot, celery and cook for 5 minutes until tender.
- Combine Filling Ingredients:
- Add lentils, walnuts, quinoa or rice (if using), dried cranberries, parsley, thyme, cumin, smoked paprika, salt, and pepper. Mix well and cook 2 to 3 minutes to meld flavors; remove from heat.
- Prepare Squash for Filling:
- Remove squash from oven, turn cut side up. Scoop out some flesh to make a cavity, leaving a ½ inch border. Chop scooped flesh and mix into the filling.
- Stuff and Bake:
- Fill each squash half generously with lentil-walnut mixture. Return to oven and bake 10 to 12 minutes until heated through and slightly golden.
- Finish and Serve:
- Garnish with feta cheese and fresh parsley, if desired. Serve warm.
Save to Pinterest This recipe brought the whole family together around the table, and even picky eaters enjoyed the bright cranberries with the savory squash. Sharing it during autumn holidays has become our tradition.
Required Tools
Baking sheet, parchment paper, sharp knife, spoon, large skillet, mixing bowl
Allergen Information
Contains walnuts and (optional) dairy. Check cheese and grain labels for sensitivities. May contain traces of gluten if uncertified grains used.
Nutritional Information
Per serving: 370 calories, 17 g fat, 51 g carbohydrates, 11 g protein
Save to Pinterest Enjoy these savory stuffed squash halves for dinner or at your next festive gathering. The flavors deepen as they rest, so leftovers are delicious the next day!
Questions & Answers
- → How do I prepare the acorn squash for stuffing?
Halve and seed the acorn squash, brush the cut sides with olive oil, season with salt and pepper, then roast cut side down until tender before scooping the flesh for the filling.
- → Can I substitute walnuts with other nuts?
Yes, pecans or hazelnuts provide a similar texture and flavor and can be used as alternatives to walnuts.
- → What grains can I add for extra texture?
Cooked quinoa or brown rice can be mixed with the lentils and walnuts to enhance texture and heartiness.
- → Is there a way to make this dish vegan-friendly?
Simply omit the feta cheese or replace it with a plant-based cheese alternative before garnishing.
- → What herbs and spices complement the filling?
Fresh parsley, dried thyme, ground cumin, smoked paprika, salt, and black pepper create a well-rounded savory profile.
- → What side dishes pair well with this entree?
A crisp green salad or roasted vegetables complement the warm, rich flavors of the stuffed squash beautifully.