Lentil and Pecan-Stuffed Acorn Squash

1 week ago 7

Democracy Dies successful Darkness

clock1 hr 20 minscourseSide

3.9 (117)

By Joe Yonan

This lentil and pecan-stuffed acorn squash is conscionable affluent enough, acknowledgment to a generous magnitude of sage-infused brownish butter, but orangish foodstuff keeps the spirit bright. The crockery makes an fantabulous vegetarian main oregon broadside crockery for Thanksgiving oregon immoderate festival meal. Serve 1 squash fractional per impermanent arsenic a main course, oregon chopped each successful fractional again for a hearty broadside dish.

Ingredients

For the sage brownish butter

  • 1 instrumentality (8 tablespoons/4 ounces) unsalted butter
  • 10 caller sage leaves
  • 1/8 spoon good salt

For the stuffed squash

  • 3 acorn squash (about 1 lb each; whitethorn substitute carnival, saccharine dumpling oregon kabocha)
  • 1 tablespoonful neutral oil, specified arsenic safflower lipid oregon rapeseed (canola) oil
  • 1 tiny bulb (4 ounces), thinly sliced
  • 4 ail cloves, finely grated
  • Leaves from 5 sprigs caller thyme
  • 1 spoon good salt, positive much to taste
  • 1/4 spoon freshly crushed achromatic pepper
  • 1/2 cupful achromatic vino oregon hard cider
  • 1 cupful (7 1/2 ounces) lentils, immoderate colour but red
  • 2 cups water
  • 1/2 cupful (2 ounces) pecans, toasted and astir chopped
  • 1 tablespoonful finely grated orangish zest
  • 1/2 cupful caller orangish foodstuff (from 1 to 2 oranges)
  • 2 1/2 ounces (about 1 cupful packed) freshly grated parmesan cheese

Nutritional Facts

Per serving (a stuffed squash half)

  • Calories

    531

  • Fat

    29 g

  • Saturated Fat

    12 g

  • Carbohydrates

    53 g

  • Sodium

    635 mg

  • Cholesterol

    50 mg

  • Protein

    17 g

  • Fiber

    16 g

  • Sugar

    4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes” by Abra Berens (Chronicle Books, 2021).

Tested by Joe Yonan.

Published November 13, 2021

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Updated March 17, 2026

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