Packed with warming, cozy spices, this stuffed acorn squash with curried lentils (vegan) is a perfect dinner for the chilly fall season.Packed with warming, cozy spices, this stuffed acorn squash with curried lentils 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!)

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Stuffed Acorn Squash with Curried Lentils

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50 out of 5)

  • Yield: Serves six


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Fill squash with lentil mixture and garnish with cilantro.

Packed with warming, cozy spices, this stuffed acorn squash with curried lentils is a perfect dinner for the chilly fall season. #acornsquash #vegan #glutenfree #curry #lentils

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?

You May Also

For more delicious squash ideas check out the recipes below: 

Vegetarian Enchilada Spaghetti Squash Boats

Vegetarian Enchilada Spaghetti Squash Boats

Butternut Squash and Sage Crostini

Butternut Squash and Sage Crostini



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  1. Andy

    I would recommend doubling the spices the recipe calls for and adding a bay leaf to the vegetable broth while cooking the lentils. That’s what I did and it turned out great!

  2. Great recipe! It was delicious and easy to make. My husband even ate the squash!

    • Major win getting a loved one to try a new or different ingredient! I’m so glad you liked it – it’s one of my favorites during the holiday/winter season.


    We just cooked this on Meatless Monday and it was delicious! Great recipe. Thank you!

  4. Misty

    I made this tonight for dinner, so yummy!

  5. Gill

    I made this last night but added feta cheese. It was stunning! Thanks for the recipe.

  6. Catherine Brown

    This is the PERFECT fall plant-based meal… hearty and great flavors goin’ on too! 🙂

  7. Okay, I am SO trying this. It looks amazing! I haven’t made any squash yet this season!

  8. Amanda Stelter

    Something about this recipe is just making me feel so cozy and warm! This is the perfect fall recipe and I love how simple the ingredients are. I will definitely be adding this to my list of must-make recipes this season.

  9. Oo I could REALLY go for some curried lentils. I love this! Saving for later.

  10. This looks amazing! Love the festive presentation – perfect for a plant-based Thanksgiving!

  11. What a delicious and creative recipe! I definitely will be making this! 🙂

  12. These are stunning and sound so delicious! Perfect cozy meal.

  13. I’m loving all the squash right now and this sounds fabulous!

  14. Dancing lady

    I am eager to try this! My other favorite way to stuff a squash (or bell pppr) is quinoa, breakfast sausage, onions, garlic, bell peppers and salt and pepper to taste. Cheese or nutritional yeast is a delishious addition, too.

  15. This looks absolutely perfect for fall! I think I still have some lentils left in my apartment–I just need to go get some acorn squash! <3!

  16. Angela

    Thank you for your incredible recipes! I’m eager to try this one; where do you get masala (is it a dry spice or something prepared)?


  17. Acorn squash make the prettiest bowls! This looks delicious!

  18. Erin

    I made this the other night… Soo good! I had pre-made lentils from the store so I added those and a little chicken stock for flavor. Quick and easy! My husband loved it too!

  19. This looks great, Kara! Exactly the kind of thing I’m in the mood for these days. I have a stuffed acorn squash recipe that I love, but it uses rice or cubed bread in the filling, and I love the idea of this lentil version. Will definitely be giving it a try.