These gorgeous hearty roasted acorn squash stuffed with lentils would be the perfect side dish or main star of the plate. Made with only seven ingredients, these roasted acorn squash are deceptively easy and every bit comforting and delicious!
There are a few staples that my mom often cooked for dinner growing up, one them being roasted acorn squash. I remember the smell and taste like it was yesterday — buttery and deliciously sweet thanks to brown sugar.
When the temperatures start to drop and Thanksgiving is in sight, I start craving heartier, warm foods. You might notice your cravings start to shift, too, as the seasons change. This is normal, so embrace it!
Hearty, comforting foods can still be light and delicious, so I’m making over this classic dish in a healthier way with a few simple swaps.
The Simple Swaps for the Hearty Roasted Acorn Squash
In this recipe we are swapping:
- Butter for coconut oil for a healthy dose of good-for-you fats
- Brown sugar for coconut sugar for a low glycemic and slightly less processed alternative
We are also adding lentils for a protein punch, walnuts for omega 3s and arugula for a little green power!
Related Post: What Cooking Oils Should I Be Using?
The most difficult part of this recipe is the waiting game. The kitchen will be filled with a sweet, cozy aroma once the acorn squash start roasting! This dish would be a delicious, lighter main, or a shining supporting star on your Thanksgiving menu.
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Hearty Roasted Acorn Squash Stuffed with Lentils (gluten free + vegan)
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Side
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
These gorgeous hearty roasted acorn squash stuffed with lentils would be the perfect side dish or main star of the plate. Made with only seven ingredients, these roasted acorn squash are deceptively easy and every bit comforting and delicious!
Ingredients
- 2 acorn squash
- 2 tablespoons unrefined coconut oil
- 2 tablespoons coconut sugar
- 15-ounce can cooked black lentils, rinsed and drained
- ¼ cup walnuts
- 4 cups arugula
- 2 tablespoons raw honey
- 1 lemon, zested
- Salt and freshly cracked black pepper, to taste
Instructions
- Preheat the oven to 425 degrees.
- To prepare the acorn squash, cut in half and scrape out the seeds. Place on a parchment lined baking sheet and dollop 1/2 tablespoon coconut oil in each half. Sprinkle with coconut sugar and roast for about 40 minutes, or until fork tender.
- Remove from the oven and let cool slightly. To serve, place 1 cup arugula on a plate, then top with the roasted acorn squash. Sprinkle with the black lentils, walnuts, drizzle of honey, lemon zest, salt and pepper. Enjoy!
Notes
- If you don’t like the taste of coconut oil, you can substitute avocado oil.
- If you don’t have coconut sugar on hand, you can substitute brown sugar.
- If you can’t find cooked black lentils, you can buy dry and cook them on the stovetop, or use brown cooked lentils.
- To make this recipe vegan, you can use maple syrup instead of honey.
Nutrition
- Serving Size: 1 acorn squash
- Calories: 348
- Sugar: 18g
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg
Keywords: side, acorn squash, roasted acorn squash, lentils, main, thanksgiving, stuffed squash, gluten free, vegan
I hope you love this simple and hearty recipe as much as I do!
