Save A hearty and flavorful vegetarian dish, lentil & walnut stuffed acorn squash showcases savory squash halves filled with a wholesome mixture of lentils, walnuts, vegetables, and herbs. It is perfect as a main or festive side for your table.
I first made this lentil & walnut stuffed acorn squash for a family gathering, and everyone raved about both the taste and the beautiful look of it on the table. The combination of creamy squash and the nutty, herby filling is always a hit, especially during the colder months.
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 squash halves with olive oil, sprinkle with salt and pepper, and roast cut side down for 35–40 minutes until tender.
- Prepare the Filling:
- While the squash is roasting, heat 1 tbsp olive oil in a skillet over medium heat. Sauté onion for 3–4 minutes. Add garlic, carrot, and celery, cooking until vegetables are tender, about 5 minutes.
- Mix Ingredients:
- Add lentils, walnuts, quinoa or rice (if using), cranberries, parsley, thyme, cumin, smoked paprika, salt, and pepper. Mix and cook for 2–3 minutes, then remove from heat.
- Stuff the Squash:
- Remove roasted squash and turn cut side up. Scoop out some flesh to create a cavity, leaving about ½ inch border. Chop and add the scooped flesh to the filling mixture.
- Bake and Garnish:
- Fill each squash half with the mixture, return to oven for 10–12 minutes until heated through and slightly golden. Garnish with feta and parsley before serving.
Save This comforting dish has become a favorite at our table, often prepared together as a family tradition during the holiday season. Acorn squash stuffed with lentils and walnuts brings everyone into the kitchen to help with chopping, stirring, and assembling the beautiful squash boats.
Required Tools
Baking sheet, parchment paper, sharp knife, spoon, large skillet, mixing bowl
Nutritional Information
Per serving: 370 calories, 17 g fat, 51 g carbohydrates, 11 g protein
Serving Suggestions
Try pairing with a crisp green salad or roasted vegetables on the side. Also, this dish goes well with Pinot Noir or sparkling water with lemon.
Save Serve these stuffed acorn squash halves warm, and enjoy every bite packed with flavor and nourishing ingredients. The festive colors always brighten up any table.
Recipe FAQs
- → What type of lentils work best for this dish?
Green or brown lentils hold their shape well and provide a hearty texture that complements the walnuts and vegetables perfectly.
- → Can I substitute walnuts in the filling?
Yes, pecans or hazelnuts make excellent alternatives if you want a different nutty flavor or have allergies.
- → How can I make this dish vegan?
Simply omit the feta cheese or use a plant-based alternative to keep the savory topping while maintaining vegan preferences.
- → Is it possible to prepare this ahead of time?
You can roast the squash and prepare the filling a day in advance. Assemble and bake just before serving for optimal freshness.
- → What beverages pair well with this dish?
A light Pinot Noir or a sparkling water with lemon complements the savory and sweet flavors without overpowering them.
- → Can I add grains to the filling for extra texture?
Cooked quinoa or brown rice can be stirred into the filling to enhance texture and add a subtle nutty note.