Save to Pinterest 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 stuffed acorn squash for a Thanksgiving potluck. Everyone was surprised by the combination of sweet squash and savory filling with lentils, walnuts, and herbs. It quickly became a family favorite.
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
- Lentils: 1 cup cooked green or brown lentils
- Walnuts: ½ cup, coarsely chopped
- Quinoa or brown rice (optional): ½ cup cooked, for extra texture
- Dried cranberries or raisins: ¼ cup
- Parsley: 2 tbsp chopped fresh (for 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 the oven to 400°F (200°C). Line a baking sheet with parchment paper. Brush cut sides of the acorn squash with olive oil. Sprinkle with salt and pepper. Place cut side down and roast for 35–40 minutes until tender.
- Cook the vegetables:
- While squash roasts, heat olive oil in a large skillet over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic, carrot, and celery. Cook for another 5 minutes until vegetables are tender.
- Prepare the filling:
- Add cooked lentils, walnuts, quinoa or rice (if using), dried cranberries, parsley, thyme, cumin, smoked paprika, salt, and pepper. Mix well and cook for 2–3 minutes for flavors to meld. Remove from heat.
- Fill the squash:
- Remove squash from oven and turn cut side up. Scoop out some flesh to create a cavity, leaving about 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 for 10–12 minutes, until heated through and lightly golden.
- Garnish & serve:
- Garnish with feta cheese and fresh parsley if desired. Serve warm.
Save to Pinterest This squash recipe is a centerpiece for our autumn gatherings. My kids love helping to fill the roasted squash, making it a fun family activity.
Serving Suggestions
Pair the stuffed squash with a crisp green salad or roasted vegetables. A light Pinot Noir or sparkling water with lemon compliments the flavors nicely.
Nutritional Information
Per serving: 370 calories, 17 g total fat, 51 g carbohydrates, 11 g protein.
Ingredient Notes
For a vegan version, omit feta cheese or use a plant-based alternative. Pecans or hazelnuts can replace walnuts if desired.
Save to Pinterest Serve warm and enjoy every comforting bite. This dish brings together family and flavor in every spoonful.
Recipe FAQs
- → What is the best way to roast acorn squash?
Cut the squash halves, brush with olive oil, season with salt and pepper, and roast cut-side down at 400°F until tender, about 35-40 minutes.
- → Can I substitute walnuts with other nuts?
Yes, pecans or hazelnuts can be used as alternatives that complement the flavors well.
- → How do dried cranberries affect the flavor?
Dried cranberries add a subtle sweet and tart contrast that enhances the savory filling.
- → Is feta cheese necessary for this dish?
Feta is optional and adds a creamy, salty element; dairy-free alternatives work well for vegan preferences.
- → Can I prepare this dish ahead of time?
Yes, the filling can be prepared in advance and stuffed into warm squash halves before a final bake.