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.
The first time I made these lentil and walnut stuffed squash halves for a holiday dinner they quickly became the crowd favorite. Even my family members who are not vegetarians loved the aromatic filling and went back for seconds.
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 for extra texture) 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 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 and roast for 35–40 minutes until tender.
- Prepare the Filling:
- While the 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 and cook another 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 to blend flavors. Remove from heat.
- Stuff 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 the filling.
- Bake:
- Fill each squash half with lentil-walnut mixture. Return to oven and bake for 10–12 minutes until heated through and golden.
- Garnish & Serve:
- Top with feta cheese and parsley if desired. Serve warm.
Save This recipe has become a staple for our family's harvest dinners. Everyone enjoys scooping their own filled squash half and adding extra fresh herbs on top at the table.
Required Tools
Baking sheet parchment paper sharp knife spoon large skillet mixing bowl
Notes
For a vegan version omit feta or use a dairy-free alternative. Substitute pecans or hazelnuts for walnuts if preferred. Serve alongside crisp green salad or roasted vegetables and pair with a light Pinot Noir or sparkling water with lemon.
Nutritional Information (per serving)
Calories 370 Total Fat 17 g Carbohydrates 51 g Protein 11 g
Save Enjoy this festive stuffed acorn squash as a beautiful centerpiece for any occasion. The warmth of lentils walnuts and herbs makes every bite memorable.
Recipe FAQ
- → What type of lentils work best?
Green or brown lentils hold their shape well and provide a hearty texture ideal for stuffing the squash.
- → Can walnuts be substituted?
Yes, pecans or hazelnuts make excellent alternatives, adding a similar crunch and flavor depth.
- → How do I prepare the squash for stuffing?
Roast acorn squash halves cut side down until tender, then scoop out some flesh to mix with the filling, leaving a sturdy border.
- → Is it possible to make this dish vegan?
Omit the feta cheese or replace it with a dairy-free alternative to keep the dish fully plant-based.
- → What sides pair well with this dish?
A crisp green salad or roasted seasonal vegetables complement the flavors, while a light Pinot Noir or sparkling water with lemon refreshes the palate.