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 first made this lentil & walnut stuffed acorn squash for a family holiday dinner, and everyone loved the contrast of the sweet squash and the savory, nutty filling. It quickly became a go-to option for a satisfying meal, especially when I want something special yet easy to prepare.
Ingredients
- Acorn squash: 2 medium, halved and seeded
- Olive oil: 2 tbsp, plus 1 tbsp for filling
- Salt: ½ tsp, plus ½ tsp for filling
- Black pepper: ¼ tsp, plus ¼ tsp for filling
- Yellow onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Carrot: 1 medium, diced
- Celery stalk: 1, diced
- Lentils (green or brown): 1 cup, cooked
- Walnuts: ½ cup, coarsely chopped
- Quinoa or brown rice (optional): ½ cup, cooked
- Dried cranberries or raisins: ¼ cup
- Fresh parsley: 2 tbsp chopped, plus 2 tbsp for garnish
- Dried thyme: 1 tsp
- Ground cumin: ½ tsp
- Smoked paprika: ½ tsp
- Crumbled feta cheese or vegan alternative (optional): 2 tbsp, for garnish
Instructions
- Roast Squash:
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. Brush squash halves with olive oil, sprinkle with salt and pepper, and place cut side down. Roast 35–40 minutes until tender.
- Prepare Filling:
- While squash roasts, heat 1 tbsp olive oil in large skillet over medium. Add onion and cook 3–4 minutes until softened. Stir in garlic, carrot, celery; cook another 5 minutes until tender.
- Combine Ingredients:
- Add lentils, walnuts, quinoa or rice (if using), cranberries, parsley, thyme, cumin, smoked paprika, salt, pepper. Mix well and cook for 2–3 minutes to blend flavors. Remove from heat.
- Hollow Squash & Mix:
- Remove squash from oven, turn cut side up. Scoop some flesh to form a cavity, chop scooped flesh, and stir into filling.
- Stuff & Bake:
- Fill each squash half with lentil-walnut mixture. Return to oven and bake 10–12 minutes, until heated through/slightly golden.
- Garnish & Serve:
- Garnish with feta cheese and parsley, if desired. Serve warm.
Save Last Thanksgiving, my kids helped scoop out the squash, and it was a lovely opportunity to cook together as a family. The hearty, colorful presentation always generates excitement at our holiday table.
Notes
For a vegan version, simply omit the feta cheese or use a plant-based alternative. The filling can be customized by swapping nuts or adding extra grains for texture.
Required Tools
Baking sheet, parchment paper, sharp knife, spoon, large skillet, mixing bowl
Nutritional Information
Per serving: Calories 370, Total Fat 17 g, Carbohydrates 51 g, Protein 11 g
Save For a festive touch, add a sprinkle of pomegranate seeds before serving. Enjoy your nourishing, beautiful stuffed squash straight from the oven!
Recipe FAQ
- → What type of lentils are best for this dish?
Green or brown lentils work well as they hold their shape and offer a hearty texture that complements the softness of the acorn squash.
- → Can I substitute walnuts with other nuts?
Yes, pecans or hazelnuts can be used as alternatives to walnuts for a different but equally rich flavor.
- → How do I ensure the squash is tender but not mushy?
Roast the cut squash halves cut side down at 400°F (200°C) for 35-40 minutes until just tender to maintain structure and natural sweetness.
- → Is it possible to prepare this dish vegan?
Omit the feta cheese or replace it with a plant-based alternative to keep the dish fully vegan without sacrificing flavor.
- → What side dishes pair well with this entrée?
A crisp green salad or roasted vegetables make excellent accompaniments, along with light beverages like Pinot Noir or sparkling water with lemon.
- → Can quinoa or rice be added to the filling?
Yes, cooked quinoa or brown rice can be added to enhance texture and provide additional heartiness to the filling.