Stuffed Acorn Squash
Photography By: Leah Tamblyn
This stuffed acorn squash will be sure to impress your guests at Thanksgiving or your next family gathering. It’s packed with fall flavour thanks to cumin, thyme, rosemary and garlic. This centrepiece dish is also a great source of protein and fibre thanks to the lentils, veggies and brown rice.
- 3 Acorn squash, stem and bottom trimmed, halved
- 1 cup (1/2 cup dry) Brown rice, cooked & drained
- 1 cup (1/2 cup dry) Brown lentils, cooked & drained
- 4 cups Vegetable broth, divided
- 2 tbsp Olive oil, divided
- 1 cup Mushrooms, diced
- ½ cup Onions, diced
- 2 Tbsp Garlic, fresh, minced
- 2 tsp Cumin, ground
- 1 Tbsp Paprika
- 1 tsp Thyme, dried
- 1 tsp Rosemary, dried
- 2 tsp Parsley, dried
- ½ tsp Salt
- ½ tsp Black pepper, ground
- 3/4 cup Cherry tomatoes, halved, divided
- 1 cup Brussels sprouts, trimmed, scored
- 2 Tbsp Rosemary, fresh, chopped
- 3 Tbsp Balsamic reduction (optional)
1. Preheat oven to 400°F (204°C).
2. Cut acorn squashes in half. Chop off stems or tails so that they can lay flat.
3. Leaving seeds inside, roast squash halves face down on a baking sheet for 50 minutes.
4. Flip squash over. Then, using a spoon, remove and set aside seeds.
5. While the squash is in the oven, in a separate pot, cook rice and lentils in vegetable broth. Drain and reserve liquid.
6. Cook the Brussels sprouts in the leftover vegetable broth for 8 minutes, then drain well and set aside.
7. In a large pan, cook onions and mushrooms on high until mushrooms release liquid.
8. Add garlic, herbs and spices (except fresh rosemary) and cook for 5 minutes.
9. Add lentils, rice, and Brussels sprouts. Add additional liquid (water or broth) if too dry.
10. Season with salt and pepper to taste.
11. Remove the mixture from the heat, stir in 1/2 cup of the cherry tomatoes then season with salt and pepper.
12. Fill squash halves with rice mixture.
13. Top with remaining ¼ cup halved cherry tomatoes, fresh rosemary and balsamic reduction.