Stuffed Acorn Squash with Herbs and Lentils

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🍂🎃🌿Tender roasted acorn squash halves filled with a savory mix of lentils, garden herbs, and sautéed vegetables—this hearty dish is perfect for cozy dinners or holiday gatherings.

Stuffed squash is one of those deeply satisfying meals that feels as comforting as it looks. Whether you’re working with freshly harvested acorn squash or grabbing some from your local market, this recipe brings together the sweetness of roasted winter squash and the earthy warmth of lentils, garlic, and herbs.

It’s the kind of dish that looks like a centerpiece but is actually simple to make—perfect for a quiet weeknight or a festive table with friends.

Why You’ll Love This Recipe 🧡

• A beautiful, plant-based centerpiece
• Rich in fiber, protein, and seasonal flavor
• Gluten-free, vegan, and easy to make ahead
• Perfect use for lentils and hardy garden herbs
• Feels fancy, but easy enough for a weeknight

Quick Reference

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Dietary Info: Vegan, Gluten-Free

Key Ingredients at a Glance:
🎃 Acorn squash, 🥕 carrots, 🫘 lentils, 🧅 onion, 🌿 fresh thyme & sage

Ingredients 🛒

• 2 medium acorn squash, halved and seeded 🎃
• 1 tablespoon olive oil
• Salt and black pepper

For the Filling:

• 1 tablespoon olive oil
• 1 small onion, chopped 🧅
• 1 carrot, diced small 🥕
• 2 cloves garlic, minced 🧄
• 1 teaspoon fresh thyme (or ½ tsp dried)
• ½ teaspoon chopped fresh sage 🌿
• 1½ cups cooked green or brown lentils 🫘
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Optional: 2 tablespoons chopped walnuts or pecans

Instructions 🍽️

1. Roast the squash.
Preheat oven to 400°F. Brush squash halves with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet. Roast for 30–40 minutes, or until fork-tender and golden.

2. Prepare the filling.
Meanwhile, heat olive oil in a skillet. Sauté onion and carrot for 5–7 minutes until softened. Add garlic, thyme, and sage. Cook 1–2 minutes more. Stir in lentils, lemon juice, and season to taste.

3. Assemble the dish.
Turn roasted squash halves cut-side up. Spoon lentil mixture generously into each cavity. Return to oven for 5–10 minutes to warm through.

4. Serve warm.
Garnish with toasted nuts or extra herbs if desired. Serve as a main dish or hearty side.

Tips & Variations 🌱

• Switch the legumes: Try cooked farro, quinoa, or wild rice
• Make it nutty: Top with toasted pumpkin seeds or pecan crumbles
• Add greens: Stir in chopped spinach or kale at the end of cooking
• Want it creamy? Mix in a spoonful of tahini or goat cheese

Serving Ideas & Pairings 🥣

• Serve alongside French Lentil and Carrot Stew
• Pair with Roasted Turnips with Rosemary and Honey for a fall feast
• Enjoy with Fall Garden Focaccia or a crisp seasonal salad

Storage & Make-Ahead Tips 📦

• Fridge: Store in airtight container for 3–4 days
• Freezer: Wrap halves tightly and freeze for up to 1 month
• Reheat: Warm in oven at 350°F until heated through

Garden Reflections 🌼📓

Acorn squash always reminds me of slow shifts—of seasons turning and the way roots dig deep before the frost. Stuffing them feels like a quiet celebration of that transition: using what you’ve grown, stored, or simply cherished.

Each roasted half becomes a small edible vessel—of warmth, flavor, and intention. It’s garden-to-table, inside and out.

Save & Share 💌

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🔗 Try next: Hungarian Cabbage Rolls with Garden Herbs, Moroccan Beet and Orange Salad, or Tuscan White Bean and Kale Stew