Savory Stuffed Acorn Squash with Lentils, Quinoa, Cranberries, and Herbs

Name: Savory Stuffed Acorn Squash with Lentils, Quinoa, Cranberries, and Herbs
Cook time: 45 min
Yield: 6 servings
Ingredients: 15 ml olive oil divided; 3 g kosher salt divided; 1 g black pepper divided; 3 pieces acorn squash halved lengthwise and seeds removed; 120 g quinoa rinsed; 420 ml water for cooking quinoa; 30 ml olive oil divided; 120 g yellow onion small dice; 80 g celery small dice; 5 g kosher salt divided; 1 g black pepper divided; 12 g garlic minced; 1 g ground cinnamon; 360 g cooked brown or green lentils drained if canned or cooked until tender; 60 g dried cranberries; 60 g walnuts roughly chopped; 2 g fresh thyme leaves picked from stems; 15 g fresh parsley chopped; 10 ml apple cider vinegar divided; 5 ml apple cider vinegar divided

This Thanksgiving side roasts halved acorn squash until soft, then fills them with a seasoned mixture of lentils, quinoa, sautéed aromatics, dried cranberries, walnuts, and herbs. A brief return to the oven warms the filling and lightly toasts the top so each portion slices cleanly and eats like a substantial side dish.

By Julienne

Savory Stuffed Acorn Squash with Lentils, Quinoa, Cranberries, and Herbs

Cook time: 45 minutes

Servings: 6

Ingredients

15 ml olive oil divided
3 g kosher salt divided
1 g black pepper divided
3 pieces acorn squash halved lengthwise and seeds removed
120 g quinoa rinsed
420 ml water for cooking quinoa
30 ml olive oil divided
120 g yellow onion small dice
80 g celery small dice
5 g kosher salt divided
1 g black pepper divided
12 g garlic minced
1 g ground cinnamon
360 g cooked brown or green lentils drained if canned or cooked until tender
60 g dried cranberries
60 g walnuts roughly chopped
2 g fresh thyme leaves picked from stems
15 g fresh parsley chopped
10 ml apple cider vinegar divided
5 ml apple cider vinegar divided

Instructions

Heat the oven to 200°C. Set a large rimmed baking sheet in place. Brush the cut sides of the acorn squash with 15 ml of the olive oil, then season with 3 g of the salt and 1 g of the black pepper. Arrange cut-side down on the baking sheet and roast until just tender. The squash gives easily to a paring knife but still holds its shape, 25 to 30 minutes.
While the squash roasts, combine the quinoa and water in a medium saucepan. Bring to a boil, reduce to low, cover, and cook until the water is absorbed. Remove from the heat and let stand covered, then fluff. The quinoa is tender and the germ ring has separated; no water remains in the pan, about 15 minutes total.
Warm the remaining 30 ml olive oil in a medium skillet over medium heat. Add the onion, celery, and the remaining 5 g salt and 1 g black pepper. Cook until softened, then add the garlic and cinnamon and cook briefly until fragrant. The onion is translucent and the garlic smells toasted but not browned, about 6 to 8 minutes.
Reserve 5 ml of the measured vinegar for finishing. Stir the lentils, cooked quinoa, cranberries, walnuts, thyme, parsley, and the remaining 10 ml vinegar into the skillet. Mix until evenly combined and heated through. The filling is hot, cohesive, and lightly glossy, with the cranberries softened and the walnuts toasted, about 3 to 4 minutes.
Turn the roasted squash halves cut-side up and divide the filling among them, mounding it into each cavity. Drizzle the reserved 5 ml vinegar over the stuffed squash, then return to the oven and bake until the filling is hot and the squash is fully tender. The tops are heated through and the squash edges look caramelized; a knife slides through the flesh with no resistance, 10 to 12 minutes.
Serve warm. If desired, finish with a few extra parsley leaves from the measured herb amount. Each squash half holds together when lifted and portions cleanly onto plates.