Save Pin 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 everyone was impressed by how satisfying and beautiful it was. The combination of textures from the squash lentils and nuts makes it truly memorable.
Ingredients
- Acorn squash: 2 medium acorn squash halved and seeded
- Olive oil: 2 tbsp for roasting squash plus 1 tbsp for filling
- Salt: ½ tsp for squash plus ½ tsp for filling
- Black pepper: ¼ tsp for squash plus 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 lentils
- Walnuts: ½ cup coarsely chopped
- Quinoa or brown rice: ½ cup cooked optional for extra texture
- Dried cranberries or raisins: ¼ cup
- Fresh parsley: 2 tbsp chopped for filling plus 2 tbsp chopped for garnish
- Dried thyme: 1 tsp
- Ground cumin: ½ tsp
- Smoked paprika: ½ tsp
- Feta cheese or vegan alternative: 2 tbsp crumbled for garnish optional
Instructions
- Preheat Oven:
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- Roast Squash:
- Brush cut sides of acorn squash halves with olive oil. Sprinkle with salt and pepper. Place cut side down on prepared baking sheet and roast for 35 40 minutes until tender.
- Prepare Filling:
- While squash roasts heat olive oil in large skillet over medium heat. Add onion and cook for 3 4 minutes until softened.
- Add Vegetables:
- Stir in garlic carrot and celery. Cook for another 5 minutes until vegetables are tender.
- Combine Filling Ingredients:
- Add cooked lentils walnuts quinoa or rice dried cranberries parsley thyme cumin smoked paprika salt and pepper. Mix well and cook for 2 3 minutes allowing flavors to meld. Remove from heat.
- Prepare Squash Cavity:
- Remove squash from oven and turn cut side up. Gently scoop out some flesh to create cavity leaving about ½ inch border. Chop scooped flesh and stir into filling.
- Stuff Squash:
- Fill each squash half generously with lentil walnut mixture. Return to oven and bake for 10 12 minutes until heated through and slightly golden on top.
- Garnish & Serve:
- Garnish with feta cheese and fresh parsley if desired. Serve warm.
Save Pin Serving this dish always reminds me of family gatherings especially during the fall season. Even kids love the sweet and savory flavors.
Serving Suggestions
Serve the stuffed acorn squash alongside a crisp green salad or with roasted vegetables for a complete meal. It pairs wonderfully with sparkling water with lemon or a light Pinot Noir.
Variations
Substitute pecans or hazelnuts for walnuts for a different flavor profile. For a vegan version omit feta cheese or use a dairy free alternative. Try dried apricots instead of cranberries for a unique twist.
Nutrition
Each serving contains approximately 370 calories 17 g total fat 51 g carbohydrates and 11 g protein.
Save Pin This dish makes a welcoming centerpiece for any vegetarian table and is always a hit with guests.
Recipe FAQs
- → What type of lentils work best?
Green or brown lentils hold their shape well and provide a hearty texture that complements the walnuts and vegetables.
- → Can I substitute walnuts with other nuts?
Yes, pecans or hazelnuts can be used as alternatives, adding their own unique flavor and crunch.
- → Is there a way to make this dish vegan?
Omit the feta or replace it with a plant-based cheese alternative to keep the dish vegan-friendly.
- → How do I ensure the squash is tender but not mushy?
Roast the squash cut side down until tender but still firm, about 35-40 minutes, to maintain structure for stuffing.
- → Can I prepare the filling in advance?
The filling can be made ahead, refrigerated, and added to the squash just before the final baking step to save time.
- → What sides pair well with this dish?
A crisp green salad or roasted seasonal vegetables complement the richness and balance the meal.