Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 medium acorn squash (about 1½ lb / 680 g each)
- 3 tbsp olive oil, divided (plus extra for pan)
- 2 tbsp maple syrup
- ¾ cup (150 g) dry green or brown lentils, rinsed
- 2 cups (480 ml) vegetable broth or water
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1½ tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp ground cinnamon
- 2 tbsp tomato paste
- ⅓ cup (35 g) chopped toasted walnuts or pecans
- ¼ cup (10 g) chopped fresh parsley or cilantro
- Salt and black pepper, to taste
- Optional: ⅓ cup (50 g) crumbled feta for topping
Do This
- 1. Preheat oven to 400°F (200°C). Halve squash, scoop seeds, and place cut-side up on a lightly oiled baking sheet.
- 2. Brush squash with 2 tbsp olive oil and 2 tbsp maple syrup; season with salt and pepper. Roast 30–40 minutes until tender and caramelized at the edges.
- 3. While squash roasts, simmer lentils in broth 20–25 minutes until just tender and liquid is mostly absorbed. Drain any excess.
- 4. In a skillet, sauté onion in 1 tbsp olive oil until soft. Add garlic, cumin, coriander, smoked paprika, and cinnamon; cook 1 minute. Stir in tomato paste, cooked lentils, nuts, herbs, salt, and pepper.
- 5. Taste and adjust seasoning. For richer flavor, add a splash of broth or water to loosen if needed.
- 6. Fill roasted squash cavities with lentil mixture, mounding it slightly. Top with feta if using.
- 7. Return to oven for 10–15 minutes until hot, lightly crisped on top, and edges of squash are deep golden. Serve hot with extra herbs.
Why You’ll Love This Recipe
- Deeply caramelized acorn squash meets a warmly spiced lentil filling for a cozy, satisfying main dish.
- Protein-packed and naturally vegetarian, with an easy vegan option by skipping the feta.
- Perfect as a holiday centerpiece or a weeknight dinner that feels special but uses simple pantry ingredients.
- Great make-ahead potential: the filling and squash can be prepared in advance and baked together before serving.
Grocery List
- Produce: 2 acorn squash, 1 small onion, 3 cloves garlic, fresh parsley or cilantro, optional lemon (for serving)
- Dairy: Feta cheese (optional, for topping)
- Pantry: Olive oil, maple syrup, dry green or brown lentils, vegetable broth or bouillon, tomato paste, ground cumin, ground coriander, smoked paprika, ground cinnamon, salt, black pepper, walnuts or pecans
Full Ingredients
For the Caramelized Acorn Squash
- 2 medium acorn squash (about 1½ lb / 680 g each)
- 2 tbsp olive oil (plus a little extra for greasing the pan)
- 2 tbsp maple syrup
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
For the Spiced Lentil Filling
- ¾ cup (150 g) dry green or brown lentils, rinsed and picked over
- 2 cups (480 ml) vegetable broth (or water with ½ tsp salt)
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped (about ½ cup / 75 g)
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1½ tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp ground cinnamon
- 2 tbsp tomato paste
- ⅓ cup (35 g) chopped toasted walnuts or pecans
- ¼ cup (10 g) finely chopped fresh parsley or cilantro (plus extra for garnish)
- ¾ tsp fine sea salt, or to taste
- ¼ tsp freshly ground black pepper, or to taste
- 2–3 tbsp water or extra broth, as needed to moisten the filling
Optional Toppings
- ⅓ cup (50 g) crumbled feta cheese
- Extra chopped fresh parsley or cilantro
- Lemon wedges, for serving (a squeeze over the top brightens flavors)
Step-by-Step Instructions
Step 1: Preheat the oven and prepare the squash
Preheat your oven to 400°F (200°C). Lightly oil a large baking sheet or line it with parchment paper for easier cleanup.
Using a sharp, sturdy knife, carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a spoon and discard or save the seeds for roasting later. Trim a very thin slice off the bottom of each squash half if needed so they sit flat without tipping.
Step 2: Season and roast until caramelized
Place the squash halves cut-side up on the baking sheet. Brush the cut surfaces and cavities with 2 tbsp olive oil and then with 2 tbsp maple syrup. Sprinkle evenly with ½ tsp salt and ¼ tsp black pepper.
Roast in the preheated oven for 30–40 minutes, until the flesh is very tender when pierced with a fork and the edges are deep golden and starting to caramelize. The exact time will depend on the size of your squash. While the squash roasts, start the lentil filling.
Step 3: Cook the lentils
In a medium saucepan, combine the ¾ cup lentils and 2 cups vegetable broth. Bring to a boil over medium-high heat, then reduce to a gentle simmer.
Cook uncovered for 20–25 minutes, stirring occasionally, until the lentils are just tender but not mushy and most of the liquid has been absorbed. If they are done but there is still excess liquid, drain it off. Set the lentils aside.
Step 4: Build the aromatic spice base
While the lentils cook, heat 1 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden at the edges.
Add the minced garlic and cook for 30–60 seconds until fragrant, being careful not to let it burn. Sprinkle in the 2 tsp cumin, 1½ tsp coriander, ½ tsp smoked paprika, and ¼ tsp cinnamon. Stir constantly for about 30 seconds to toast the spices and release their aroma.
Stir in the 2 tbsp tomato paste and cook for another 1–2 minutes, allowing it to darken slightly in color. This step adds depth and a subtle sweetness to the filling.
Step 5: Combine lentils, nuts, and herbs
Add the cooked lentils to the skillet with the spiced onion mixture. Stir well to coat the lentils in the spices and tomato paste. If the mixture looks very dry or sticks to the pan, add 2–3 tbsp water or broth to loosen it.
Stir in the chopped toasted walnuts or pecans and the fresh parsley or cilantro. Season with ¾ tsp salt and ¼ tsp black pepper, then taste and adjust with additional salt, pepper, or a pinch more cumin or coriander if you like a bolder flavor. Keep the filling warm over very low heat, or remove from the heat and cover until the squash is ready.
Step 6: Stuff the squash and bake again
When the squash halves are tender and caramelized, remove the baking sheet from the oven. If the cavities are very shallow, gently mash some of the squash flesh toward the sides with a fork to create a bit more room for the filling, keeping the squash intact.
Divide the lentil mixture among the squash halves, spooning it into the cavities and mounding it slightly. If using, sprinkle the tops with the crumbled feta.
Return the stuffed squash to the oven and bake at 400°F (200°C) for an additional 10–15 minutes, until the filling is hot all the way through, the nuts are fragrant, and the tops look slightly crisp and golden in spots.
Step 7: Garnish and serve
Remove the baked stuffed squash from the oven and let them sit for 5 minutes to settle. Transfer each half to a plate using a wide spatula or tongs.
Sprinkle with extra chopped herbs and, if you like, finish with a squeeze of fresh lemon juice to brighten the flavors. Serve hot as a main course, perhaps with a simple green salad or roasted vegetables on the side.
Pro Tips
- Choose the right squash: Look for acorn squash that feel heavy for their size with firm, dull (not shiny) skin and no soft spots. Similar-sized squash will roast more evenly.
- Do not overcook lentils: Cook them until just tender; overcooked lentils will turn mushy and make the filling less textured and interesting.
- Toast nuts for extra flavor: If your nuts are not already toasted, bake them on a small sheet at 350°F (175°C) for 5–7 minutes until fragrant, then cool and chop.
- Adjust moisture: The filling should be moist but not wet. If it seems dry, add a splash of broth; if too loose, simmer a minute or two to evaporate excess liquid.
- Scale up for a crowd: This recipe doubles easily. Use two baking sheets and rotate their positions halfway through roasting for even caramelization.
Variations
- Vegan version: Omit the feta or replace it with a sprinkle of nutritional yeast or a vegan feta-style cheese. Everything else is naturally vegan.
- Spicier twist: Add ¼–½ tsp crushed red pepper flakes or a pinch of cayenne when toasting the spices for a gentle heat.
- Different nuts or seeds: Swap walnuts or pecans for toasted almonds, pistachios, or pumpkin seeds for a different crunch and flavor profile.
Storage & Make-Ahead
Allow stuffed squash to cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat individual halves in a 350°F (175°C) oven for 15–20 minutes, or in the microwave until heated through (the oven will better preserve texture and crisp the tops slightly).
For make-ahead prep, you can roast the squash and cook the lentil filling up to 2 days in advance. Store them separately in the fridge. When ready to serve, stuff the squash, add feta if using, and bake at 400°F (200°C) for 20–25 minutes until hot and lightly crisped on top.
Stuffed squash halves also freeze well. Wrap each cooled half tightly in foil, then place in a freezer bag or container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven at 350°F (175°C) for about 25–30 minutes.
Nutrition (per serving)
Approximate values per stuffed squash half (without feta): about 430 calories, 15 g fat, 65 g carbohydrates, 14 g fiber, 11 g sugar (mostly natural from squash and maple syrup), and 18 g protein. Adding feta will increase the protein and fat slightly. Actual values will vary based on specific ingredients and portion sizes.
