Save 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 lentil and walnut stuffed acorn squash for a family gathering and everyone loved the combination of textures and flavors. The nutty filling and naturally sweet squash make a satisfying pairing especially during cooler months.
Ingredients
- For the Squash: 2 medium acorn squash halved and seeded 2 tbsp olive oil ½ tsp salt ¼ tsp black pepper
- For the Filling: 1 tbsp olive oil 1 medium yellow onion finely chopped 2 cloves garlic minced 1 medium carrot diced 1 celery stalk diced 1 cup cooked green or brown lentils ½ cup walnuts coarsely chopped ½ cup cooked quinoa or brown rice optional for extra texture ¼ cup dried cranberries or raisins 2 tbsp chopped fresh parsley 1 tsp dried thyme ½ tsp ground cumin ½ tsp smoked paprika ½ tsp salt ¼ tsp black pepper
- For Garnish: 2 tbsp crumbled feta cheese or vegan alternative optional 2 tbsp chopped fresh parsley
Instructions
- Prepare the 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. Place cut side down on the prepared baking sheet and roast for 3540 minutes until tender.
- Prepare the Filling:
- While the squash roasts heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 34 minutes until softened. Stir in the garlic carrot and celery. Cook for another 5 minutes until vegetables are tender.
- Combine & Fill:
- Add the cooked lentils walnuts quinoa or rice (if using) dried cranberries parsley thyme cumin smoked paprika salt and pepper. Mix well and cook for 23 minutes allowing the flavors to meld. Remove from heat. Remove squash from oven and turn cut side up. Gently scoop out some flesh to create a cavity leaving about ½ inch border. Chop the scooped flesh and stir into the filling. Fill each squash half generously with the lentilwalnut mixture.
- Bake & Serve:
- Return to oven and bake for 1012 minutes until heated through and slightly golden on top. Garnish with feta cheese and fresh parsley if desired. Serve warm.
Save My kids love helping scoop out the inside of the squash and sprinkle the parsley on top. It has become a cozy tradition for our autumn dinners.
Serving Suggestions
Serve the stuffed acorn squash with a crisp green salad or alongside roasted vegetables for a complete meal. A light Pinot Noir or sparkling water with lemon pairs nicely with the flavors.
Nutritional Information
Each serving provides about 370 calories with 17 g total fat 51 g carbohydrates and 11 g protein. Nutrition may vary depending on choice of grains and cheese or vegan alternative.
Required Tools
Baking sheet parchment paper sharp knife spoon large skillet and mixing bowl are essential for preparing this recipe efficiently.
Save This acorn squash recipe is a beautiful centerpiece and packs delicious flavor in every bite. Enjoy sharing it with friends and family.
Cooking Questions & Answers
- → What type of lentils work best in this dish?
Green or brown lentils are ideal as they hold their shape well and provide a hearty texture that complements the squash.
- → Can I substitute walnuts with other nuts?
Yes, pecans or hazelnuts can be used as alternatives to walnuts for a different nutty flavor and texture.
- → How do I make this dish vegan?
Simply omit feta cheese or replace it with a plant-based cheese alternative to keep the dish vegan-friendly.
- → What herbs and spices enhance the filling's flavor?
Dried thyme, ground cumin, smoked paprika, and fresh parsley create a balanced, aromatic profile that enriches the filling.
- → How should the acorn squash be prepared before roasting?
The squash is halved, seeded, brushed with olive oil, salted, and peppered before roasting cut side down until tender.
- → Can cooked grains be added to the filling?
Yes, cooked quinoa or brown rice can be mixed in for additional texture and bulk in the filling.