Roast Acorn Squash Recipe

Prepare and roast squash

Preheat oven to 400°F (200°C). Halve the acorn squashes and scoop out seeds. Brush cut sides with 2 tbs olive oil and season with 1 tsp salt and 1/2 tsp black pepper. Place cut-side down on a parchment-lined baking sheet and roast 30–40 minutes, until flesh is tender and caramelized at edges. Remove from oven and keep warm.

After roasting, allow squash to cool slightly. Optionally score flesh in a crosshatch for easier serving. The roasted squash will be filled during plating with rice-lentil mixture and purée.

Rinse basmati rice under cold water until water runs clear. In a medium saucepan bring 2.5 cups water to a gentle boil with 1/2 tsp salt and 1 tbs butter or oil. Add rice, stir once, cover, reduce heat to low and simmer 12–15 minutes until water is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Combine rinsed lentils and 2.5 cups water or stock in a small saucepan. Bring to a boil, reduce to a simmer and cook 20–25 minutes until al dente (not mushy). Drain any excess liquid and season with 1/2 tsp salt and 1/2 tsp ground cumin.

While lentils cook, toast 1/2 cup sliced almonds in a dry skillet over medium heat, stirring, until fragrant and golden (2–3 minutes). Remove from heat to cool.

Mix cooked lentils with fluffed basmati rice, 1 tbs olive oil, toasted almonds (reserve 2 tbs for garnish), and 1/2 cup chopped dried cherries. Adjust seasoning to taste. Keep warm.

In a large skillet heat 1 tbs olive oil over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add baby spinach in batches, cooking and stirring until wilted (2–3 minutes). Season with 1/4 tsp salt and a squeeze of lemon juice if using. Remove and keep warm.

Place cubed sweet potatoes in a pot of cold salted water. Bring to a boil and simmer 12–15 minutes until very tender. Drain and return to pot. Add 2 tbs butter, 3 tbs cream or milk and 1/2 tsp salt. Mash or process with an immersion blender until smooth and creamy. Keep warm; thin with a little extra milk if needed for piping or spooning.

In a small saucepan heat 2 tbs olive oil over medium. Add finely chopped shallots and cook gently until translucent, about 3–4 minutes. Add 2 tbs red wine vinegar, 1 tsp brown sugar or honey and 2 tbs water. Simmer 3–4 minutes until slightly reduced. Season with 1/4 tsp salt and blend or strain for a smooth coulis if desired. Keep warm or at room temperature.

To assemble: Spoon a layer of sweet potato purée into the cavity of each roasted acorn squash half (about 2 tbs each). Fill remainder with a generous scoop of the basmati-lentil-almond-cherry pilaf. Arrange wilted spinach alongside or tucked into the filling. Drizzle shallot coulis around the plate and a little over the filling. Sprinkle reserved toasted almonds and extra dried cherries on top. Finish with a small drizzle (about 1 tbs) of olive oil or a light squeeze of lemon if desired.

Serve warm. Leftovers: keep components refrigerated separately for up to 3 days; reheat gently to avoid drying.