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 made this lentil & walnut stuffed acorn squash for a family gathering last fall and everyone was impressed by the vibrant filling and the cozy aroma it filled the kitchen with. Even meat lovers went back for seconds.
Ingredients
- Acorn squash: 2 medium, halved and seeded
- Olive oil: 2 tbsp for squash + 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 stalk: 1, diced
- Cooked lentils: 1 cup (green or brown)
- Walnuts: ½ cup, coarsely chopped
- Cooked quinoa or brown rice (optional): ½ cup, for extra texture
- 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 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 to 40 minutes, until tender.
- Make the filling:
- While the 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. Stir in the garlic, carrot, and celery. Cook for another 5 minutes until vegetables are tender. 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 to 3 minutes, allowing the flavors to meld. Remove from heat.
- Stuff the 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. Fill each squash half generously with the lentil-walnut mixture.
- Bake & finish:
- Return to oven and bake for 10 to 12 minutes, until heated through and slightly golden on top. Garnish with feta cheese and fresh parsley, if desired. Serve warm.
Save The first time my kids helped stuff the squash, they loved seeing the colors and shapes blend together. Now it's a family ritual for holidays and chilly weekends.
Serving & Pairings
Serve this dish warm, paired with a crisp green salad or roasted vegetables. It also complements a light Pinot Noir or sparkling water with lemon for a balanced meal.
Substitutions
Pecans or hazelnuts can be used in place of walnuts. Swap quinoa for brown rice or omit grains entirely if preferred. Skip cranberries for a more savory version.
Allergen Info
This recipe contains walnuts and optional dairy. Always check labels on cheese and grains if cooking for someone with allergies.
Save Enjoy the comforting flavors and nourishing ingredients of this stuffed squash. Make it once, and it just might become a new tradition at your table!
Recipe FAQ
- → How do I prepare the acorn squash for stuffing?
Cut the squash in half lengthwise, scoop out seeds, brush with olive oil, season, and roast cut side down until tender, about 35-40 minutes.
- → Can I substitute walnuts with other nuts?
Yes, pecans or hazelnuts can be used as alternatives to walnuts for a different flavor and texture.
- → Is there a way to make this dish vegan-friendly?
Simply omit the feta cheese or replace it with a plant-based alternative to keep the dish vegan.
- → What grains can be added to the filling for extra texture?
Cooked quinoa or brown rice can be mixed into the lentil and walnut filling to add nutritious texture and substance.
- → How should I serve this stuffed squash?
Serve warm, garnished with fresh parsley or crumbled cheese, alongside a crisp green salad or roasted vegetables for a complete meal.