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 family gathering in autumn, and it quickly became a favorite for its nutty, cozy flavors and beautiful presentation. The savory filling melds perfectly with the tender, slightly sweet squash.
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
- Walnuts: ½ cup, coarsely chopped
- Quinoa or brown rice (optional): ½ cup cooked
- Dried cranberries or raisins: ¼ cup
- Fresh parsley: 2 tbsp chopped for filling, 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
Instructions
- Prep & Roast Squash:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Brush acorn squash halves with olive oil, sprinkle with salt and pepper, then place cut side down and roast for 35–40 minutes until tender.
- Cook Filling:
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic, carrot, and celery. Cook for 5 minutes until vegetables are tender.
- Combine Ingredients:
- 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.
- Prepare Squash:
- Remove squash from oven, turn cut side up. Gently scoop out some flesh to create a cavity, chop scooped flesh, and stir into filling.
- Stuff and Bake:
- Fill squash halves 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 We love serving this at family harvest dinners, where everyone enjoys scooping hearty bites of squash and filling. It's a tradition that brings warmth to our autumn table.
Serving Suggestions
Serve with a crisp green salad or roasted vegetables for a complete meal. A light Pinot Noir or sparkling water with lemon pairs beautifully.
Allergen Information
Contains walnuts and (optional) dairy. Always check labels on cheese and grains if allergies are a concern. Substitute pecans or hazelnuts for walnuts if needed.
Nutrition Facts
Each serving provides approximately 370 calories, 17 g total fat, 51 g carbohydrates, and 11 g protein.
Save This stuffed acorn squash is both nourishing and satisfying. Enjoy each bite as the flavors meld and celebrate the season.
Recipe FAQs
- → How do I prepare the acorn squash?
Cut the squash in halves, remove seeds, brush with olive oil, season with salt and pepper, and roast cut side down at 400°F for 35–40 minutes until tender.
- → Can I substitute walnuts with other nuts?
Yes, pecans or hazelnuts can be used as alternatives to walnuts for a different flavor and texture.
- → What cooking time is recommended after stuffing the squash?
Once filled, bake the stuffed squash for 10–12 minutes at 400°F until heated through and slightly golden on top.
- → Is it possible to make this dish vegan?
Omit the feta cheese or replace it with a dairy-free alternative to keep the dish vegan.
- → What grains can I add to the filling for extra texture?
Cooked quinoa or brown rice can be added to the filling mixture for enhanced texture and heartiness.
- → What spices enhance the flavor of the filling?
The filling is seasoned with thyme, cumin, smoked paprika, salt, and black pepper to create a balanced, savory profile.