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 still remember the first time I made this dish for my friends. The aroma filled the kitchen and everyone was excited to try something so beautiful and nutritious.
Ingredients
- Acorn squash: 2 medium, halved and seeded
- Olive oil (for squash): 2 tbsp
- Salt (for squash): ½ tsp
- Black pepper (for squash): ¼ tsp
- Olive oil (for filling): 1 tbsp
- Yellow onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Carrot: 1 medium, diced
- Celery stalk: 1, diced
- Cooked lentils: 1 cup green or brown
- Walnuts: ½ cup, coarsely chopped
- Cooked quinoa or brown rice: ½ cup, optional for extra texture
- Dried cranberries or raisins: ¼ cup
- Fresh parsley: 2 tbsp chopped (plus 2 tbsp more for garnish)
- Dried thyme: 1 tsp
- Ground cumin: ½ tsp
- Smoked paprika: ½ tsp
- Salt (for filling): ½ tsp
- Black pepper (for filling): ¼ tsp
- Crumbled feta cheese or vegan alternative: 2 tbsp, optional for garnish
Instructions
- Prepare oven and 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 35–40 minutes, until tender.
- Cook vegetables:
- While the squash roasts, heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic, carrot, and celery. Cook for another 5 minutes until vegetables are tender.
- Mix filling ingredients:
- 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 2–3 minutes, allowing the flavors to meld. Remove from heat.
- Scoop and fill 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 the scooped flesh and stir into the filling.
- Bake assembled squash:
- Fill each squash half generously with the lentil-walnut mixture. Return to oven and bake for 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.
Save My kids love helping spoon the filling into the squash, and it's always the centerpiece of our seasonal dinners.
Required Tools
Baking sheet, parchment paper, sharp knife, spoon, large skillet, mixing bowl
Notes
For a vegan version, omit feta or use a dairy-free alternative. Substitute pecans or hazelnuts for walnuts if desired. Serve with a crisp green salad or roasted vegetables. Pairs well with a light Pinot Noir or sparkling water with lemon.
Nutritional Information
Per serving: Calories: 370, Total Fat: 17 g, Carbohydrates: 51 g, Protein: 11 g
Save This stuffed squash makes a festive addition to any table. Enjoy its warming flavors and nourishing ingredients.
Recipe Questions & Answers
- → What type of lentils work best for the filling?
Green or brown lentils hold their shape well and provide a hearty texture, complementing the walnuts and vegetables.
- → Can I substitute walnuts with other nuts?
Pecans or hazelnuts can be used as alternatives for a similar crunch and earthy flavor.
- → How do I prepare the acorn squash for stuffing?
Halve and seed the squash, brush cut sides with olive oil, season, then roast cut side down until tender before stuffing.
- → Is it possible to make a vegan version?
Yes, simply omit the feta or replace it with a plant-based cheese alternative.
- → What herbs and spices enhance the filling’s flavor?
Fresh parsley, dried thyme, ground cumin, and smoked paprika add depth and a warm, savory character.