Acorn squash with curried lentils is a savory fall entrée that’s filled with warming spices perfect for the cold fall season.
Ain’t no squash like an acorn squash cause an acorn squash don’t stop.
Does anyone else rap about veggies or is that just me?….
Our CSA has been abundant with acorn squash the last couple weeks and so I desperately needed a new acorn squash recipe to try to clear off some kitchen counter space #squashkitchentakeover.
I also wanted a dish that was going to be hearty, comforting, and warming. You guys know I’ve been traveling a lot this month (p.s. the engagement pictures turned out AH-MAZ-ING and I can’t wait to share them with you) and you might also know that I came down with a cold as a result of being out of my typical healthy routine at home. So when I got back from Buffalo last week after a weekend of more eating out and indulging, all I wanted was a healthy home cooked meal. Like every cell in my body craved it. And even though I was feeling under the weather, I mustered up the energy to make this because I desperately needed to nourish my body with good food. This dish did just the trick.It’s also ironic that as I made this dish while listening to my RD friend Jessi’s podcast, At The Table, where she talked about ways to boost immunity. One of the tips was eating warming spices like ginger, nutmeg, cinnamon, curry, etc. And this dish is nothing short of warming spices. Is it just me or does anyone else inherently crave these spices as the weather gets colder? It makes sense from an Ayurveda standpoint as well – as it gets colder outside, we need to heat up our inside. Warm foods and spices do just that. This is also why I love hot yoga in the winter (but wouldn’t touch it with a 10 foot pole in the summer).I must be in a sweet and spicy mood lately because my last recipe for sweet potato and hummus soup had sweet and spicy contrasting flavors and so does this one. The sweet taste of acorn squash balances out the spiciness of the lentils.
The other immune boosting tip from my friend Jessi was to load up on antioxidants, aka fruit and vegetables. Well, acorn squash is loaded with antioxidants like vitamin C, so take two and call me in the morning.
- 3 acorn squash, cut in half lengthwise and seeded
- 1 tablespoon + 1 teaspoon olive oil, divided
- 3/4 tsp salt, divided
- 1/4 tsp pepper
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp masala (I used tandoori masala)
- ½ tbsp curry powder
- ½ tsp ground ginger
- 1 cup red lentils
- 4 cups vegetable broth
- 2 packed cups baby spinach
- ½ cup coconut cream (skimmed from top of coconut milk can)
- Cilantro for garnish
- Preheat oven to 375 degrees F. Brush squash with olive oil and sprinkle with ¼ teaspoon salt and pepper. Place squash cut side down on a lightly sprayed baking sheet and bake for 35-45 minutes, or until fork-tender.
- In a large sauté pan, heat olive oil over medium heat. Add onions and cook for about 5 minutes, or until translucent. Add garlic and cook for another minute, until fragrant. Add masala, curry powder and ginger and stir to coat onions. Add lentils and vegetable broth and bring to a simmer. Partially cover and cook for 30-40 minutes, or until tender.
- Stir in baby spinach and cook until wilted. Stir in coconut cream. Remove from heat.
- Fill squash with lentil mixture and garnish with cilantro.
Tell me, are you a fan of acorn squash? What’s your favorite way to stuff it? For more delicious squash ideas check out the recipes below: