Pin 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 fall gathering and even the dedicated meat eaters returned for seconds. The fragrant lentil mixture and oven-roasted squash make this dish a favorite for both casual weeknight dinners and festive occasions.
Ingredients
- Acorn squash: 2 medium halved and seeded
- Olive oil: For roasting squash and sautéing veggies
- Salt: For seasoning
- Black pepper: For seasoning
- 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: ½ cup cooked optional for extra texture
- Dried cranberries or raisins: ¼ cup
- Fresh parsley: 2 tbsp chopped for filling and garnish
- Dried thyme: 1 tsp
- Ground cumin: ½ tsp
- Smoked paprika: ½ tsp
- Salt and pepper: For filling
- Feta cheese or vegan alternative: 2 tbsp crumbled optional for garnish
Instructions
- Prep and roast squash:
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. Brush squash halves with olive oil season with salt and pepper place cut side down and roast for 35 to 40 minutes until tender.
- Prepare filling:
- Heat 1 tbsp olive oil in skillet over medium heat. Add onion and cook 3 to 4 minutes until softened. Stir in garlic carrot and celery cook 5 minutes more until vegetables are tender.
- Add lentils and spices:
- Add lentils walnuts quinoa or rice dried cranberries parsley thyme cumin smoked paprika salt and pepper. Mix well cook 2 to 3 minutes to blend flavors then remove from heat.
- Stuff squash:
- Remove squash from oven turn cut side up. Scoop out some flesh to make a cavity chop the flesh and stir into filling. Fill each squash half with mixture.
- Bake and serve:
- Return stuffed squash to oven bake 10 to 12 minutes until heated through and slightly golden. Garnish with feta cheese and parsley serve warm.
Pin This recipe brings everyone to the table including those who dont often try vegetarian meals. The squash boats piled high with fragrant filling remind me of Thanksgiving with my family where these quickly became a tradition.
Serving Suggestions
Serve with a crisp salad or roasted vegetables for a satisfying meal. A light Pinot Noir or sparkling water with lemon pairs beautifully with the nutty flavors.
Ingredient Swaps
Pecans or hazelnuts work well in place of walnuts. For a vegan option skip feta or use a dairy-free version. Swap brown rice or quinoa for the grains depending on personal preference.
Nutrition Facts
Calories per serving are about 370 with 17 g total fat 51 g carbohydrates and 11 g protein. This makes it filling yet light for busy weeknights or special gatherings.
Pin Leftovers keep well for lunch the next day. Try reheating in the oven for best flavor and texture.
Recipe Q&A
- → What type of lentils work best for this dish?
Green or brown lentils hold their shape well and provide a hearty texture that complements the squash filling perfectly.
- → Can I substitute walnuts with other nuts?
Yes, pecans or hazelnuts make excellent alternatives, adding a different but complementary crunch and flavor.
- → Is it necessary to peel the acorn squash before cooking?
No, roasting the squash halves with the skin on helps them hold their shape and adds an earthy flavor.
- → How can I make this dish vegan?
Simply omit the feta cheese or use a dairy-free alternative to keep it fully plant-based.
- → What sides pair well with this stuffed squash?
A crisp green salad or roasted vegetables complement the flavors nicely, balancing the richness of the filling.
- → Can I prepare this dish ahead of time?
Yes, you can assemble the filling ahead and refrigerate it, then fill and bake the squash just before serving for best texture.