Community recipe
Georgian-Inspired Roasted Acorn Squash with Walnut-Herb Lentils
Sweet roasted acorn squash halves are filled with warmly spiced lentils, toasted walnuts, and fresh herbs, then finished with a bright pomegranate drizzle. This satisfying vegetarian centerpiece draws inspiration from Georgian flavors while using accessible ingredients.
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Difficulty
- medium
Get ready
Ingredients
- 2 acorn squash, halved and seeded
- 1 tbsp olive oil
- 1 tsp kosher salt
- 0.5 tsp black pepper, freshly ground
- 1 cup brown lentil, rinsed
- 3 cup vegetable broths
- 1 tbsp olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp ground coriander
- 0.5 tsp ground fenugreek
- 0.25 tsp cayenne pepper
- 0.5 cup walnut, toasted and chopped
- 0.5 cup cilantro, finely chopped
- 0.25 cup parsley, finely chopped
- 2 tbsp pomegranate molasses
- 0.5 tsp kosher salt
- 0.25 cup pomegranate aril
Make it
Instructions
- 01
Roast the squash
Heat the oven to 425°F (220°C). Halve and seed 2 each acorn squash, then rub the cut sides with 1 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper. Set the halves cut-side down on a parchment-lined sheet pan and roast until tender and caramelized.
- 02
Simmer the lentils
Meanwhile, combine 1 cup brown lentils and 3 cups vegetable broth in a saucepan. Bring to a boil, reduce to a gentle simmer, and cook uncovered until the lentils are tender but still hold their shape. Drain any excess liquid.
- 03
Make the walnut-herb filling
Warm 1 tbsp olive oil in a skillet over medium heat. Cook 1 each yellow onion until softened. Add 3 each garlic cloves, 1 tsp ground coriander, 1/2 tsp ground fenugreek, and 1/4 tsp cayenne pepper; stir until fragrant. Fold in the cooked lentils, 1/2 cup walnuts, 1/2 cup cilantro, 1/4 cup parsley, 2 tbsp pomegranate molasses, and 1/2 tsp kosher salt. Taste and adjust seasoning if needed.
- 04
Fill and serve
Turn the roasted squash halves cut-side up and divide the lentil filling among them. Return to the oven just long enough to heat through. Scatter 1/4 cup pomegranate arils over the stuffed squash and serve warm.
