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 holiday dinner, and it quickly became a favorite among friends and family. The combination of textures and warming spices makes every bite feel cozy and satisfying.
Ingredients
- For the Squash: 2 medium acorn squash, halved and seeded, 2 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper
- For the Filling: 1 tbsp olive oil, 1 medium yellow onion (finely chopped), 2 cloves garlic (minced), 1 medium carrot (diced), 1 celery stalk (diced), 1 cup cooked green or brown lentils, ½ cup walnuts (coarsely chopped), ½ cup cooked quinoa or brown rice (optional), ¼ cup dried cranberries or raisins, 2 tbsp chopped fresh parsley, 1 tsp dried thyme, ½ tsp ground cumin, ½ tsp smoked paprika, ½ tsp salt, ¼ tsp black pepper
- For Garnish: 2 tbsp crumbled feta cheese or vegan alternative (optional), 2 tbsp chopped fresh parsley
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 and sprinkle with salt and pepper. Place cut side down and roast for 35–40 minutes, until tender.
- Make the Filling:
- While squash roasts, heat 1 tbsp 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, cooking for another 5 minutes until tender. Add 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, then remove from heat.
- Stuff the Squash:
- Remove squash from oven, turn cut side up, and gently scoop out some flesh to create a cavity, leaving about ½ inch border. Chop scooped flesh and stir into filling. Fill each squash half generously with mixture.
- Final Bake:
- Return filled squash halves to oven and bake for 10–12 minutes, until heated through and slightly golden on top.
- Serve:
- Garnish with feta cheese and fresh parsley, if desired. Serve warm.
Save My family enjoys this meal together every autumn, filling the kitchen with aromatic spices and laughter around the table. Even the kids love scooping out their own squash boats!
Serving Suggestions
Serve with a crisp green salad or roasted vegetables for a balanced plate. A light Pinot Noir or sparkling water with lemon is a perfect pairing.
Substitution Ideas
Pecans or hazelnuts can be used in place of walnuts. For a vegan version, simply omit the feta or use a dairy-free alternative.
Nutritional Information
Each serving provides around 370 calories, 17 g of fat, 51 g of carbohydrates, and 11 g of protein.
Save This festive acorn squash recipe makes any meal feel special with vibrant flavors and beautiful presentation. Enjoy your veggie-packed celebration!
Kitchen Guide
- → Can I prepare this dish vegan?
Yes, simply omit the feta cheese or substitute it with a plant-based alternative to maintain a vegan-friendly version.
- → How do I know when the squash is perfectly roasted?
Roast the acorn squash cut side down for 35-40 minutes until the flesh is tender and can be easily pierced with a fork.
- → What can I substitute for walnuts if allergic?
Pecans or hazelnuts are excellent alternatives that provide a similar texture and flavor profile in the filling.
- → Can I use other grains besides quinoa or rice?
Yes, cooked barley or bulgur wheat can be used, though adjust cooking times accordingly for texture.
- → How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve texture and flavors.