Packed with warming, cozy spices, this stuffed acorn squash with curried lentils (vegan) is a perfect dinner for the chilly 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. It’s like clockwork that this time of year I come down with a cold. And I usually use the annual Food and Nutrition Conference (also known as FNCE) as a gauge for a fall cold timeline. I either get sick the week leading up to FNCE or the week after. This year it was leading up to and luckily I was able to mostly knock it by the time I got there. But then upon returning I was having symptoms again that I thought might actually be allergies this time. Anyone else struggle knowing whether or not their symptoms are a cold or allergies?!Whether it was a cold or allergies, the bottom line was I didn’t feel so hot. And when I don’t feel well, I crave hot, comforting foods like soups and curries and winter squash. So I knew it was time to retest this stuffed acorn squash with curried lentils recipe and bring it back from the archives!I have to say retesting this recipe I was able to improve the taste and texture SO MUCH! Before the lentils were mush and you basically stuffed the acorn squash with a stew. This new and improved version is like actually eating lentils smothered in a creamy coconut milk sauce. No mush. More texture. Plus, the curry powder, masala powder and ginger give it so much FLAVAH FLAVE (my new term for flavor, emphasized). I love the contrast of the sweet acorn squash against the spicy lentils. This recipe happens to be vegan-friendly and gluten-free but you could always add some ground turkey to the lentils if you wanted to beef it up (cheesy pun intended). The lentils offer a good source of plant-based protein, iron, potassium and folate and the acorn squash is packed with vitamin C (which is going to come in handy for my cold). This dish is easy to make on a weeknight but can also serve as a very cozy Sunday night meal (with leftovers for the week!)Print
- 3 medium acorn squash, cut in half lengthwise and seeded
- 1 tablespoon + 1 teaspoon olive oil, divided
- Salt and pepper, to taste
- 3 cups vegetable broth
- 1 cup red lentils, rinsed
- 1 small onion (or 1/2 large onion), chopped
- 2 cloves garlic, minced
- 1 tablespoon masala powder (I used tandoori masala)
- ½ tablespoon curry powder
- ½ teaspoon ground ginger
- 3/4 cup coconut cream (or full-fat canned coconut milk)
- 2 cups packed baby spinach
- Cilantro, for garnish
- Preheat oven to 375 degrees F. Brush squash with 1 teaspoon olive oil and sprinkle with salt and pepper, to taste. Place squash cut side down on a parchment-lined baking sheet and bake until fork-tender, about 35-45 minutes.
- In a medium pot, bring 3 cups vegetable broth to a boil. Add lentils, reduce heat to simmer and cook until tender, about 20-22 minutes. Drain and set lentils aside.
- In a large sauté pan, heat remaining olive oil over medium heat. Add onion and cook for until translucent, about 5 minutes. Add garlic and cook until fragrant, about one minute. Add masala, curry powder, and ginger and stir to coat onions.
- Stir in coconut cream and baby spinach and cook until spinach is wilted, about 2-4 minutes. Stir in lentils and remove from heat. Season with salt, to taste.
- Fill squash with lentil mixture and garnish with cilantro.
This recipe was retested, reshot and revamped to bring you the most delicious (and most beautiful) dish! The original post was published October 2015.
Tell me, are you a fan of acorn squash? What’s your favorite way to stuff it?