Stuffed Acorn Squash with Lentils Recipe

Nothing symbolizes the heartwarming moments of autumn better than a cozy meal shared with loved ones. This Stuffed Acorn Squash with Lentils recipe brings together the rich, nutty flavor of roasted acorn squash with the hearty, herb-infused goodness of lentils. It’s a dish that celebrates togetherness, offering both comfort and a touch of elegance. Imagine the delighted faces around your family table as you present this beautiful platter, each squash half garnished with vibrant pomegranate seeds and fresh herbs, inviting everyone to dig in and savor the season.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 4
• Skill Level: Easy

• 2 medium acorn squashes
• 1 cup dried lentils
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Olive oil, for drizzling
• 1/4 cup pomegranate seeds
• Fresh parsley, chopped, for garnish

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cut the acorn squashes in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper.
3. Place the squash halves cut side down on the prepared baking sheet. Roast for 30-35 minutes, or until the flesh is tender and golden brown.
4. Meanwhile, rinse the lentils under cold water. In a medium saucepan, heat a drizzle of olive oil over medium heat. Sauté the onion, garlic, carrot, and celery until softened, about 5 minutes.
5. Add the lentils, vegetable broth, thyme, and oregano to the saucepan. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender and most of the liquid is absorbed. Season with salt and pepper to taste.
6. Remove the squashes from the oven and carefully turn them over. Fill each half with a generous portion of the lentil mixture.
7. Garnish with pomegranate seeds and fresh parsley just before serving. Serve warm and enjoy!

For extra flavor, add a squeeze of lemon juice to the lentil mixture just before serving. If you’re new to lentils, remember not to overcook them to maintain their texture. Variations can include using quinoa or chickpeas instead of lentils for a different nutritional profile.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. You can also freeze the lentil filling separately for up to 1 month.

This Stuffed Acorn Squash with Lentils pairs beautifully with a simple green salad and a light vinaigrette. For beverage options, consider a refreshing glass of apple cider or a warming cup of herbal tea to complement the autumnal flavors.

At Zynahz, we believe in bringing joy and creativity into every meal, turning moments into lasting memories. We encourage you to try this Stuffed Acorn Squash with Lentils recipe, and share your results with us. Spread the warmth by sharing this recipe with your friends and family. Explore more delightful recipes on Zynahz, follow us on social media, and sign up for our newsletter for regular updates and culinary inspiration. Let’s create delightful dishes together and celebrate the love of cooking!