Pin this 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 made this stuffed squash for our family Thanksgiving and everyone was amazed that such simple ingredients created such a satisfying dish. The blend of lentils and walnuts makes each bite nutty and earthy, while the squash adds a subtle sweetness.
Ingredients
- Acorn squash: 2 medium, halved and seeded
- Olive oil: 2 tbsp, divided use
- Salt: ½ tsp and ½ tsp, divided
- Black pepper: ¼ tsp and ¼ tsp, divided
- 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 for filling, 2 tbsp 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 the Squash:
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. Brush acorn squash halves with olive oil, sprinkle with salt and pepper. Place cut side down. Roast for 35 to 40 minutes until tender.
- Prepare Filling:
- Heat 1 tbsp olive oil in large skillet over medium heat. Cook onion for 3 to 4 minutes until softened. Add garlic, carrot, celery, cook 5 minutes until tender.
- Mix Lentil-Walnut Filling:
- Add lentils, walnuts, quinoa or rice (if using), dried cranberries, 2 tbsp parsley, thyme, cumin, smoked paprika, ½ tsp salt, and ¼ tsp black pepper. Mix and cook 2 to 3 minutes, meld flavors. Remove from heat.
- Prepare Squash for Stuffing:
- Remove squash, turn cut side up. Scoop some flesh, leaving ½ inch border. Chop scooped flesh and stir into filling.
- Stuff & Bake:
- Fill each squash half with lentil-walnut mixture. Bake 10 to 12 minutes until heated through and golden.
- Garnish:
- Top with feta cheese and parsley, if desired. Serve warm.
Pin this This dish has become a staple for our Sunday dinners, sparking as much laughter as requests for seconds. Even the kids look forward to helping stuff the squash and sneaking extra bits of crispy filling.
Serving Suggestions
Serve with a crisp green salad, roasted vegetables, or a bright citrus dressing to add contrast and freshness to the meal.
Allergen Information
Contains walnuts and (optional) dairy. For vegan or nut-free versions, omit cheese or substitute with dairy-free and nut alternatives. Always check labels on grains and cheese for cross-contamination.
Nutritional Information
Each serving offers around 370 calories, with 17g fat, 51g carbohydrates, and 11g protein from nutrient-rich plant-based ingredients.
Pin this The lentil and walnut filling makes this acorn squash extra flavorful. Enjoy the seasonal comfort with family or friends for a memorable meal.
Frequently Asked Recipe Questions
- → Can I make this dish vegan?
Yes, simply omit the feta cheese or substitute it with a dairy-free alternative to keep the dish vegan-friendly.
- → What can I use instead of walnuts?
You can replace walnuts with pecans or hazelnuts, which offer a similar crunch and flavor profile.
- → Is it necessary to use quinoa or rice in the filling?
The quinoa or rice adds texture and bulk but can be omitted if preferred; the combination of lentils and walnuts still provides a satisfying filling.
- → How do I know when the acorn squash is tender?
Roast the squash cut side down for 35–40 minutes or until a fork easily pierces the flesh, indicating tenderness.
- → Can I prepare this dish ahead of time?
You can prepare the filling in advance and refrigerate it. Assemble and bake the stuffed squash just before serving for best results.