Lentil Stuffed Acorn Squash
Roasted acorn squash halves are filled with tender lentils, savory mushrooms and onion, toasted walnuts, and fragrant sage for a satisfying vegetarian main dish.
Prep: 20 min · Cook: 50 min · Yield: 4 · Method: Oven
Ingredients
- 2 whole acorn squash
- 3 tablespoons olive oil
- 1 small yellow onion
- 8 ounces cremini mushrooms
- 2 cups cooked lentils
- 0.5 cup walnuts
- 1 tablespoon fresh sage
- 2 cloves garlic
- 0.5 cup vegetable broth
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
Cooking instructions
- Heat the oven to 400°F. Line a rimmed baking sheet with parchment. Cut the squash in half lengthwise and scoop out the seeds and stringy centers. Brush the cut sides with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place cut-side down on the baking sheet. (about 5 min) — 400°F
- Roast the squash for 30 minutes, or until a fork slides easily into the thickest part of the flesh. (about 30 min) — 400°F
- While the squash roasts, finely chop the onion, mushrooms, garlic, and sage. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 4 minutes. (about 4 min) — Medium heat
- Add the mushrooms and cook until their moisture evaporates and they begin to brown, 6 to 8 minutes. Stir in the garlic and sage and cook for 1 minute. (about 8 min) — Medium heat
- Stir in the lentils, vegetable broth, walnuts, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook until the mixture is hot and the broth is mostly absorbed, about 4 minutes. (about 4 min) — Medium heat
- Turn the roasted squash cut-side up and divide the lentil mixture among the halves, gently mounding it in the cavities. Return to the oven and bake until the filling is heated through and the squash is tender, 10 to 12 minutes. Serve hot. (about 12 min) — 400°F