This is a healthy but filling recipe for acorn squash stuffed with a mixture of lentils and mushrooms in a citrus-maple dressing. It tastes just like fall! Mine came out a little dry, so you may want to try different strategies for pre-cooking the squash, like placing them in a casserole dish with a little bit of water.
Stuffed Acorn Squash
- 2 whole acorn squash, halved
- 1 ½ c. dry lentils
- 4 c. water
- 1 c. whole, pitted dates
- ½ lb white mushrooms, chopped
- ¼ c. dried cranberries
- ¼ c. walnuts, chopped
- 1 small onion, finely chopped
- 1 large clove garlic, minced
- 1/8 tsp thyme
- 1/8 tsp sage
- salt and pepper
- ¼ c. maple syrup
- 1/3 c. grapefruit juice
- ¼ c. water
Preheat the oven to 400˚. Place the squash halves face-down on a large, greased baking pan. Roast in the oven for 30 minutes. When the squash is tender, remove from oven and set aside. Reduce heat to 375˚.
Meanwhile, combine the lentils and 4 cups of water in a medium pot and bring to a boil. When boiling, reduce heat and simmer for 25 minutes. Lentils should be tender, but not mushy. If necessary, drain the excess water and set aside.
While the lentils and squash are cooking, sauté the onion and garlic with a small amount of oil in a large skillet over medium heat, until the onions are translucent. Add the chopped mushrooms, thyme, sage, and salt and pepper to taste. Cook until the mushrooms are browned and tender, then remove from heat and set aside.
Put the dates in a small saucepan and cover them with water. Place the saucepan over low to medium heat and simmer for about 10 minutes, until the dates are tender. Drain, chop, and set aside.
Next, combine the cooked lentils with the mushroom mixture. Add the cranberries, chopped dates, and walnuts. In a small bowl, whisk together the grapefruit juice, maple syrup, and ¼ cup of water. Add to the lentil mixture.
Put the squash in a casserole dish and fill with the lentil mixture. Cover the dish and cook in the oven for about 30 minutes, until squash is very tender. Serve warm.