Acorn Squash Recipe
Recipe information
Make Acorn Squash in just 1h 30m. Roasted acorn squash stuffed with wild rice, marinated lentils, sautéed spinach & sun dried cherries, topped with toasted pecans and an herbed coulis
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Ingredients
Acorn Squash
Wild Rice and Lentils
Sautéed Spinach
Herbed Coulis
Toppings
Prepare the Acorn Squash
1. Preheat the Oven
Preheat your oven to 400°F (200°C).
2. Prepare the Squash
Cut each acorn squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and sprinkle with salt and black pepper.
3. Roast the Squash
Place the acorn squash halves cut side down on a baking sheet and roast in the preheated oven for about 25-30 minutes or until tender.
Cook the Rice and Lentils
4. Prepare the Broth
In a saucepan, bring 4 cups of vegetable broth to a boil.
5. Cook the Wild Rice
Add the wild rice to the boiling broth, reduce heat, cover, and simmer for about 45 minutes or until the rice is tender.
6. Cook the Lentils
In a separate pot, cook the lentils in boiling water for about 20-25 minutes until tender. Drain and set aside.
7. Combine the Rice and Lentils
Once cooked, combine the wild rice and lentils in a large bowl. Stir in the sun-dried cherries.
Sauté the Spinach
8. Sauté Garlic
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
9. Add Spinach
Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper.
Make the Herbed Coulis
11. Blend the Ingredients
In a blender or food processor, combine fresh basil, parsley, minced garlic, lemon juice, 3 tablespoons of olive oil, salt, and pepper.
12. Blend Until Smooth
Blend until smooth and adjust seasoning to taste. If needed, add a bit of water to reach desired consistency.
Assemble and Serve
13. Stuff the Squash
Remove the roasted acorn squash from the oven and fill each half with the wild rice, lentil, and spinach mixture.
14. Top with Coulis
Drizzle the herbed coulis over the stuffed acorn squash.
15. Add Toppings
Sprinkle toasted pecans on top of the stuffed squash for added crunch.
16. Serve
Serve warm as a hearty and nutritious dish. Enjoy!
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