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.
This recipe became a staple at our fall gatherings. The aroma of roasting squash and spiced lentil filling always brought everyone to the kitchen, eager for a taste even before it reached the table.
Ingredients
- Acorn squash: 2 medium, halved and seeded
- Olive oil: 2 tbsp for squash + 1 tbsp for filling
- Salt: ½ tsp for squash + ½ tsp for filling
- Black pepper: ¼ tsp for squash + ¼ tsp for filling
- Yellow onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Carrot: 1 medium, diced
- Celery: 1 stalk, diced
- Cooked lentils: 1 cup green or brown
- Walnuts: ½ cup, coarsely chopped
- Cooked quinoa or brown rice: ½ cup (optional, for texture)
- Dried cranberries or raisins: ¼ cup
- Fresh parsley: 2 tbsp for filling + 2 tbsp chopped for garnish
- Dried thyme: 1 tsp
- Ground cumin: ½ tsp
- Smoked paprika: ½ tsp
- Crumbled feta cheese or vegan alternative: 2 tbsp (optional, for garnish)
Instructions
- Roast Squash:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Brush the cut sides of the acorn squash halves with olive oil, sprinkle with salt and pepper, and place cut side down. Roast for 35–40 minutes, until tender.
- Prepare Filling:
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic, carrot, and celery, and cook for 5 minutes until tender.
- Add Ingredients:
- Add cooked lentils, walnuts, quinoa or rice (if using), dried cranberries, parsley, thyme, cumin, smoked paprika, salt, and pepper. Mix well and cook for 2–3 minutes until flavors meld. Remove from heat.
- Stuff Squash:
- Remove squash from oven and turn cut side up. Gently scoop out some flesh to create a cavity, leaving about ½ inch border. Chop scooped flesh and stir into the filling.
- Bake Stuffed Squash:
- Fill each squash half with lentil-walnut mixture. Return to oven and bake 10–12 minutes, until heated through and slightly golden on top.
- Garnish and Serve:
- Garnish with feta cheese and fresh parsley if desired. Serve warm.
Pin One Thanksgiving, my family was delighted when I served this as the centerpiece. Even kids who claimed to dislike squash asked for seconds, especially with the sweet cranberries mixed in.
Required Tools
Baking sheet, parchment paper, sharp knife, spoon, large skillet, and mixing bowl are essential for preparing this stuffed squash.
Notes
For a vegan version, omit the feta or use a dairy-free alternative. Pecans or hazelnuts make great substitutes for walnuts. Serve with a crisp green salad or roasted vegetables for a complete meal.
Nutritional Information
Calories: 370, Total Fat: 17 g, Carbohydrates: 51 g, Protein: 11 g per serving.
Pin This lentil & walnut stuffed squash is sure to impress guests and nourish loved ones. Enjoy warm for the best taste and texture.
Recipe FAQ
- → What type of lentils work best for this dish?
Green or brown lentils are preferred for their firm texture and ability to hold shape during cooking.
- → Can I substitute walnuts with other nuts?
Pecans or hazelnuts can be used as alternatives, offering a similar crunch and rich flavor.
- → How do I ensure the squash cooks evenly?
Roast the acorn squash cut side down on a parchment-lined baking sheet until tender, about 35–40 minutes.
- → Is it necessary to add cooked quinoa or rice to the filling?
Quinoa or brown rice is optional but adds extra texture and bulk to the filling if desired.
- → What can I use instead of feta for a dairy-free option?
A vegan cheese alternative or simply omitting the topping maintains flavor without dairy.
- → How can I enhance the dish’s flavor further?
Fresh herbs like parsley and dried spices such as thyme and smoked paprika elevate the savory profile.