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 family gathering, and everyone was surprised by how hearty and delicious the lentil-walnut filling was. Even committed meat-eaters went back for seconds.
Ingredients
- Acorn squash: 2 medium, halved and seeded
- Olive oil: 2 tbsp, for brushing
- Salt: ½ tsp
- Black pepper: ¼ tsp
- 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
- 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
- Dried thyme: 1 tsp
- Ground cumin: ½ tsp
- Smoked paprika: ½ tsp
- Salt: ½ tsp, for filling
- Black pepper: ¼ tsp, for filling
- Feta cheese or vegan alternative: 2 tbsp crumbled, optional, for garnish
- Fresh parsley: 2 tbsp, chopped, for garnish
Instructions
- Prepare Squash:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Brush the cut sides of the acorn squash halves with olive oil. Sprinkle with salt and pepper. Place cut side down on the prepared baking sheet and roast for 35 to 40 minutes until tender.
- Make the Filling:
- While the squash roasts, heat 1 tbsp olive oil in a large skillet over medium heat. Add onion and cook for 3 to 4 minutes until softened. Stir in garlic, carrot, and celery. Cook for another 5 minutes until vegetables are tender. 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 to 3 minutes, allowing flavors to meld. Remove from heat.
- Stuff & Bake:
- Remove squash from oven and turn cut side up. Gently scoop out some flesh to create a cavity, leaving about ½ inch border. Chop the scooped flesh and stir into the filling. Fill each squash half generously with the lentil-walnut mixture. Return to oven and bake for 10 to 12 minutes until heated through and slightly golden on top.
- Garnish & Serve:
- Garnish with feta cheese and fresh parsley if desired. Serve warm.
Save to Pinterest This dish has become a favorite for autumn celebrations at home. Scooping out extra squash flesh and mixing it into the filling is a little trick my kids love to help with.
Serving Suggestions
Serve the stuffed squash halves with a crisp green salad or roasted vegetables. This pairs beautifully with Pinot Noir or sparkling water with lemon.
Substitutions & Variations
Swap in pecans or hazelnuts for walnuts if you prefer. For added sweetness, try dried cherries instead of cranberries or raisins. Use quinoa or brown rice for extra heartiness.
Nutrition Information
Each serving contains about 370 calories, 17 g total fat, 51 g carbohydrates, and 11 g protein.
Save to Pinterest This delicious stuffed squash never fails to impress and is sure to brighten up any dinner table.
Recipe FAQs
- → Can I use a different nut instead of walnuts?
Yes, pecans or hazelnuts can be substituted to provide a similar crunch and flavor profile.
- → Is it possible to make this dish vegan?
Absolutely. Simply omit the feta cheese or replace it with a dairy-free alternative for a fully vegan option.
- → What grains can I add for extra texture?
Cooked quinoa or brown rice can be mixed into the filling to enhance texture and heartiness.
- → How do I prepare the acorn squash for stuffing?
Halve and seed the squash, brush with olive oil, sprinkle with salt and pepper, then roast cut side down until tender before stuffing.
- → What herbs and spices are used in the filling?
The filling includes fresh parsley, dried thyme, ground cumin, smoked paprika, salt, and black pepper for a balanced flavor.
- → How should leftovers be stored?
Store leftover stuffed squash in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.