Tag Archives: acorn squash

Stuffed Acorn Squash

by recipes, vegetables, ,
This acorn squash recipe is packed with protein. Deeply nourishing and filling this is an amazingly flavorful and healthy option for a side dish. The use of sage gives it a rich, aromatic flavor. Take advantage of the bounty of the season with this wonderful dish. Tip: Just like pumpkin seeds, you can season and roast the seeds from an acorn squash. Clean them and set aside to prep later or roast them in the oven while you’re cooking this dish.

Stuffed Acorn Squash

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Prep Time 20 minutes
Cook Time 50 minutes
Servings 6

Equipment

  • Tip: For this dish I find it’s best to cook it in my wok pan. If you don’t have one make sure you’re using a large saucepan with a deep lip.

Ingredients
  

  • 3 acorn squash, cut in half and seeds removed
  • 4 tablespoons extra virgin olive oil, divided
  • 3-4 cloves garlic, finely minced
  • 1½ pounds Portobello mushrooms, cleaned and diced large
  • ½ medium yellow onion, thinly sliced
  • 1 cup green lentils, picked over, rinsed, and cooked
  • 1 1/2 tablespoons fresh sage, finely chopped
  • ¼ cup dry red wine or *bone broth
  • 1/3 cups dates, roughly chopped
  • ¼ cups walnuts, chopped
  • ¼ cup organic Parmesan cheese, freshly grated, optional
  • Sea salt and fresh ground pepper to taste

Instructions
 

  • Preheat oven to 400°F, lightly oil a large baking dish and set aside
  • Place acorn squash halves cut side up in the baking dish, brush the cut edges with one tablespoon olive oil
  • Season with salt and black pepper, to taste
  • Place baking dish in pre-heated oven and roast until the squash is fork tender, about 40 minutes
  • While the squash is roasting, heat the remaining olive oil in a large skillet at medium heat
  • Add minced garlic, sauté until golden, 1-2 minutes
  • Add chopped mushrooms, cook, stirring once or twice, until they soften and brown slightly, about 4-5 minutes
  • Add onions, continue cooking, stirring occasionally, for another 3-4 minutes
  • Add green lentils, sage, and wine or broth into the pan, stir occasionally and cook until the mixture thickens slightly, about 8-10 minutes
  • Remove from heat, add dates and walnuts
  • Season to taste with salt and pepper
  • When squash and mixture are both ready slightly fill each half of the acorn squash with the mixture
  • Sprinkle with cheese if using
  • Return to the oven and cook another 5-7 minutes to warm fully
  • Remove from the oven and serve
  • Enjoy!