Savory Stuffed Winter Squash

Ingredients:

2 acorn squash (or other similar winter squash)

1 Tbs olive oil (optional)

2 cups cooked whole grain blend (wild rice, farro, barley, etc)

1 onion, chopped

1 large stalk celery, chopped

1/2 cup mushrooms, cut in half and sliced

1/2 cup cooked lentils

1/4 cup toasted walnuts or pecans, chopped

3/4 tsp dried thyme

1/2 tsp garlic powder

2-3 Tbs balsamic vinegar

Vegetable broth

Salt and Pepper


Directions:

1. (Note- this step can be done ahead of time). Preheat oven to 400 degrees F. Cut the acorn squash in half and scoop out the seeds. Spray the inside with cooking spray (or rub with a small amount of oil). Place cut side down on a baking sheet and roast until cooked and the squash flesh is easily pierced with a fork, ~40 minutes depending on the size of the squash.

2. Preheat oven to 400 if not already done. Heat a large pan over medium heat. Add the oil, and saute the onion and celery for 5 minutes or until translucent (use 1-2 Tbs vegetable broth to saute if omitting oil). Add the mushrooms and saute for 4-5 more minutes, or until soft.

3. Add thyme, garlic powder, and a small pinch of salt.

4. Add balsamic vinegar. This should deglaze the pan and help pick up any bits sticking to the bottom of the pan.

5. Add whole grain blend, nuts, and lentils, and stir to combine everything well.

6. Moisten the mixture with a few tablespoons of broth.

7. Taste for seasoning and add salt and pepper as desired, or more balsamic vinegar.

8. Place 1/2 cup of the mixture in each acorn squash half, and place in the oven. Cook until the grain mixture is starting to get crispy on top, ~15 minutes. Remove from oven and enjoy!


Notes:

  • To cut down on prep time, use some precooked ingredients such as microwaveable grain blend and canned lentils.

  • For a sweet note – mix in dried cranberries or pomegranate seeds.

  • Feel free to customize ingredients based on what you have available (if you don't have lentils, omit or substitute a different bean).


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