Relish a cozy meal with this Lentil Stuffed Acorn Squash recipe, where roasted acorn squash halves cradle a savory blend of lentils, sage, and spices. It’s a nutritious and tasty dish, ideal for vegetarians and vegans, that brings out the best of seasonal produce. Whether preparing a simple weeknight dinner or seeking a dish that stands out during the holidays, this recipe combines heartiness and flavor effortlessly.

Ingredients

• 2 medium acorn squash, halved and seeds removed
• 1 cup green lentils, rinsed
• 2 cups vegetable broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp sage
• 1/2 tsp ground cumin
• 2 tbsp olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the acorn squash halves on a baking sheet, cut side down. Roast for 30 minutes.
3. While the squash is roasting, cook the lentils in vegetable broth over medium heat until tender, about 20-25 minutes.
4. In a skillet, heat the olive oil over medium heat. Add the onion and garlic, sauté for 2 to 3 minutes until translucent.
5. Stir in the cooked lentils, sage, and cumin. Season with salt and pepper to taste. Cook for another 5 minutes, stirring occasionally.
6. Remove the squash from the oven and carefully fill each half with the lentil mixture using a spoon.
7. Return the filled squash to the oven and bake for an additional 15 minutes.
8. Remove from oven and allow to cool slightly before serving.

Keywords: Cozy, Hearty, Nutritious, Vegetarian, Vegan

Spice Rack: Sage, Cumin

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