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.
This recipe became one of my favorites after preparing it for a holiday dinner. The combination of squash, lentils, and walnuts makes it feel both nourishing and celebratory.
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: 1 stalk, diced
- Lentils: 1 cup cooked green or brown
- Walnuts: ½ cup, coarsely chopped
- Quinoa or Brown Rice (optional): ½ cup cooked, for extra texture
- Dried Cranberries or Raisins: ¼ cup
- Fresh Parsley: 2 tbsp chopped in filling, plus 2 tbsp for garnish
- Dried Thyme: 1 tsp
- Ground Cumin: ½ tsp
- Smoked Paprika: ½ tsp
- Feta Cheese or Vegan Alternative (optional): 2 tbsp crumbled for garnish
Instructions
- Roast the Squash:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Brush cut sides of squash halves with olive oil. Sprinkle with salt and pepper. Place cut side down on baking sheet and roast for 35–40 minutes until tender.
- Prepare the Filling:
- While squash roasts, heat 1 tbsp olive oil in skillet over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic, carrot, and celery. Cook 5 minutes until vegetables are tender.
- Add Flavor Mix-ins:
- Add cooked lentils, walnuts, quinoa or rice (if using), dried cranberries, parsley, thyme, cumin, smoked paprika, salt, and pepper. Mix well and cook 2–3 minutes. Remove from heat.
- Finish Squash & Stuff:
- Remove squash from oven and turn cut side up. Scoop out some flesh to create a cavity, leaving ½ inch border. Chop scooped flesh and stir into filling.
- Bake Stuffed Squash:
- Fill each squash half with lentil-walnut mixture. Return to oven and bake 10–12 minutes until heated through and slightly golden.
- Garnish & Serve:
- Top with feta cheese and fresh parsley, if desired. Serve warm.
Save Making this stuffed acorn squash has become a family tradition for special autumn dinners. My kids love helping to scoop out the squash and sprinkle parsley on top.
Serving Suggestions
Serve this stuffed squash alongside a crisp green salad or roasted vegetables for a colorful, balanced meal.
Recipe Variations
Swap walnuts for pecans or hazelnuts, or use vegan cheese for a completely plant-based dish. Dried cranberries can be replaced with raisins to suit your taste.
Nutritional Information
Each serving provides approximately 370 calories, 17 g fat, 51 g carbohydrates, and 11 g protein.
Save This comforting, vibrant dish is perfect for sharing. Enjoy every bite at your next festive meal or cozy family dinner.
Recipe FAQ
- → How do I prepare the acorn squash for stuffing?
Halve and seed the acorn squash, brush with olive oil, season with salt and pepper, then roast cut side down until tender before filling.
- → Can I substitute walnuts with other nuts?
Yes, pecans or hazelnuts work well as alternatives for a similar crunchy texture and flavor.
- → What grains can I add to the filling for extra texture?
Cooked quinoa or brown rice can be stirred into the lentil mixture for added body and variety.
- → How do the spices enhance the dish?
Ground cumin, smoked paprika, and thyme add warm, earthy notes that complement the natural sweetness of the squash and richness of the lentils.
- → Is feta cheese necessary for serving?
Feta is optional and can be omitted or replaced with a vegan alternative to suit dietary preferences.