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.
Our family tried this recipe for the first time last Thanksgiving and everyone wanted seconds. The combination of lentils, walnuts, and squash makes it hearty enough for both vegetarians and meat-eaters alike.
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), 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
- Prep 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 35–40 minutes until tender.
- Prepare the Filling:
- While 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 another 5 minutes until vegetables are tender.
- Combine 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, then remove from heat.
- Stuff and Bake:
- Remove squash from oven and turn cut side up. Gently scoop out some flesh to create a cavity (leave about ½ inch border). Chop the scooped flesh and stir into the filling. Fill each squash half generously with mixture. Return to oven and bake 10–12 minutes, until heated through and slightly golden.
- Serve:
- Garnish with feta cheese and fresh parsley if desired. Serve warm.
Save Making these squash boats is always a family effort. Everyone helps scoop, mix, and fill, making it a fun hands-on experience in the kitchen.
Serving Suggestions
Serve with a crisp green salad or roasted vegetables for a balanced meal. This dish pairs well with a light Pinot Noir or sparkling water with lemon.
Variations
Try substituting pecans or hazelnuts for the walnuts. For a vegan-friendly option, omit feta cheese or use a dairy-free alternative.
Nutrition Information
Per serving: Calories 370, Total Fat 17 g, Carbohydrates 51 g, Protein 11 g.
Save This stuffed acorn squash makes a beautiful centerpiece and brings vibrant flavors to any table.
Recipe FAQ
- → How do I prepare the acorn squash for stuffing?
Halve the acorn squash and remove the seeds. Brush the cut sides with olive oil, season with salt and pepper, then roast cut side down until tender before scooping out some flesh for the filling.
- → 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.
- → Is it possible to make this dish vegan?
Absolutely. Simply omit the feta cheese or use a plant-based alternative to keep the dish dairy-free.
- → What grains work well in the filling?
Cooked quinoa or brown rice can be added to the filling for extra texture and nutrition, although they are optional.
- → How should I serve this dish for best flavor pairing?
It pairs wonderfully with a crisp green salad, roasted vegetables, a light Pinot Noir, or sparkling water with lemon for a refreshing balance.
- → What allergens should I be aware of in this dish?
Walnuts are a primary allergen, and if feta cheese is used, dairy is also present. Be sure to check for grain-related allergens when using quinoa or rice.