Lentil Walnut Acorn Squash (Print Version)

Roasted acorn squash filled with a savory lentil, walnut, and vegetable mixture for a nutritious meal.

# Components:

→ Squash

01 - 2 medium acorn squash, halved and seeded
02 - 2 tablespoons olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper

→ Filling

05 - 1 tablespoon olive oil
06 - 1 medium yellow onion, finely chopped
07 - 2 cloves garlic, minced
08 - 1 medium carrot, diced
09 - 1 celery stalk, diced
10 - 1 cup cooked green or brown lentils
11 - ½ cup walnuts, coarsely chopped
12 - ½ cup cooked quinoa or brown rice (optional)
13 - ¼ cup dried cranberries or raisins
14 - 2 tablespoons chopped fresh parsley
15 - 1 teaspoon dried thyme
16 - ½ teaspoon ground cumin
17 - ½ teaspoon smoked paprika
18 - ½ teaspoon salt
19 - ¼ teaspoon black pepper

→ Garnish

20 - 2 tablespoons crumbled feta cheese or vegan alternative (optional)
21 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Brush acorn squash halves with olive oil, season with salt and pepper, and place cut side down on sheet. Roast for 35 to 40 minutes until tender.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened. Stir in garlic, carrot, and celery, cooking an additional 5 minutes until vegetables become tender.
03 - Add cooked lentils, walnuts, quinoa or rice if using, dried cranberries, parsley, thyme, cumin, smoked paprika, salt, and pepper to the skillet. Mix well and cook 2 to 3 minutes to blend flavors. Remove from heat.
04 - Remove squash from oven and turn cut side up. Scoop out some flesh leaving about ½-inch border intact. Chop scooped flesh and stir into the filling mixture.
05 - Generously stuff each squash half with the lentil and walnut mixture. Return to oven and bake for 10 to 12 minutes until heated through and slightly golden on top.
06 - Top with crumbled feta cheese or vegan alternative and chopped fresh parsley if desired. Serve warm.

# Expert Advice:

01 -
  • Hearty and satisfying vegetarian main
  • Festive presentation for gatherings
02 -
  • This dish contains walnuts and (optional) dairy
  • Certified gluten-free grains ensure the recipe stays gluten-free
03 -
  • Roast the squash until just tender, so it holds shape while stuffing
  • Parchment paper helps with easy cleanup and prevents sticking
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