Acorn Squash recipe served on a plate, by Grand Trunk Pub
Sep 17 2026
Restaurants›Grand Trunk Pub›Acorn Squash Recipe

Acorn Squash Recipe

Inspired by Grand Trunk Pub
Time1h 30m
Serves4

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

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Acorn Squash

Wild Rice and Lentils

Sautéed Spinach

Herbed Coulis

Toppings

Method

Prepare the Acorn Squash

  1. 1

    Preheat the Oven

    Preheat your oven to 400°F (200°C).

  2. 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. 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

  1. 4

    Prepare the Broth

    In a saucepan, bring 4 cups of vegetable broth to a boil.

  2. 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.

  3. 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.

  4. 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

  1. 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.

  2. 9

    Add Spinach

    Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper.

  3. 10

    Combine with Rice and Lentils

    Add the sautéed spinach to the bowl with the wild rice and lentils. Mix well to combine.

Make the Herbed Coulis

  1. 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.

  2. 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

  1. 13

    Stuff the Squash

    Remove the roasted acorn squash from the oven and fill each half with the wild rice, lentil, and spinach mixture.

  2. 14

    Top with Coulis

    Drizzle the herbed coulis over the stuffed acorn squash.

  3. 15

    Add Toppings

    Sprinkle toasted pecans on top of the stuffed squash for added crunch.

  4. 16

    Serve

    Serve warm as a hearty and nutritious dish. Enjoy!

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