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 prepared this stuffed squash for a holiday potluck and it immediately became a crowd favorite. The blend of lentils and walnuts offers a satisfying texture and the festive colors make it a showstopper at the table.
Ingredients
- Acorn squash: 2 medium, halved and seeded
- Olive oil: 2 tbsp, plus 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
- Lentils: 1 cup cooked green or brown
- Walnuts: ½ cup, coarsely chopped
- Quinoa or brown rice (optional): ½ cup cooked
- Dried cranberries or raisins: ¼ cup
- Fresh parsley: 2 tbsp for filling, 2 tbsp for garnish, chopped
- Dried thyme: 1 tsp
- Ground cumin: ½ tsp
- Smoked paprika: ½ tsp
- Feta cheese or vegan alternative (optional): 2 tbsp, crumbled for garnish
Instructions
- Prep the oven and squash:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Brush cut sides of squash with olive oil, sprinkle with salt and pepper. Place cut side down and roast 35 to 40 minutes until tender.
- Cook vegetables:
- While squash roasts, heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes until softened.
- Add aromatics:
- Stir in garlic, carrot, and celery. Cook another 5 minutes until vegetables are tender.
- Prepare filling:
- Add cooked lentils, walnuts, quinoa or rice, dried cranberries, parsley, thyme, cumin, smoked paprika, salt, and pepper. Mix well and cook 2 to 3 minutes until flavors meld. Remove from heat.
- Fill squash:
- Remove squash from oven and turn cut side up. Scoop out some flesh to create a cavity, leaving about ½ inch border. Chop scooped flesh and stir into filling.
- Bake stuffed squash:
- Fill each squash half generously with mixture. Return to oven and bake 10 to 12 minutes until heated through and golden on top.
- Garnish and serve:
- Top with feta cheese and parsley, if desired. Serve warm.
Save This recipe is now part of our autumn rotation, especially when family comes together on chilly evenings. My kids love helping scoop the squash and sprinkle on the parsley.
Substitutions
Pecans or hazelnuts work great in place of walnuts. You can swap dried cranberries for raisins, and use quinoa or brown rice depending on your preference.
Serving Suggestions
Serve with a crisp green salad or roasted vegetables for a complete meal. A glass of Pinot Noir or sparkling water with lemon pairs beautifully.
Nutrition
Each serving contains about 370 calories, 17 g total fat, 51 g carbohydrates, and 11 g protein.
Save Enjoy this cozy dish as a nutritious vegetarian centerpiece or festive side for any celebration.
Recipe Guide
- → What type of lentils work best?
Green or brown lentils hold their shape well and provide a hearty texture ideal for stuffing.
- → Can I substitute walnuts with other nuts?
Yes, pecans or hazelnuts are excellent alternatives that complement the filling’s flavor and crunch.
- → Is it necessary to scoop out the squash meat before filling?
Lightly scooping creates a cavity for the filling but leaving a border ensures it keeps its shape during baking.
- → How can I make this dish vegan?
Simply omit the feta cheese or use a plant-based alternative to keep it completely vegan.
- → What sides pair well with this dish?
A crisp green salad or roasted vegetables balance the rich stuffing nicely, enhancing the meal experience.
- → What spices enhance the filling’s flavor?
Smoked paprika, cumin, thyme, and fresh parsley work together to add depth and herbal notes.