Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Heat the oven to 425°F. Halve 1 medium acorn squash lengthwise and scoop out the seeds. Carefully shave a thin slice from each rounded underside if needed so the halves sit steadily. Rub the cut surfaces and cavities with 1 tablespoon olive oil and ½ teaspoon fine sea salt. Place cut-side down on a baking sheet.

2. 2.

   Roast the squash for 35–40 minutes, until the flesh is easily pierced with a fork. Turn cut-side up and keep on the baking sheet for filling.

3. 3.

   While the squash roasts, rinse ½ cup dry lentils. Put them in a small saucepan with 2 cups water and ¼ teaspoon fine sea salt. Bring to a boil, then simmer gently, partially covered, for 20–30 minutes, until tender but still holding their shape. Drain.

4. 4.

   Meanwhile, finely dice 1 medium yellow onion and chop enough fresh mint to measure 2 tablespoons; set the mint aside. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the diced onion and cook for 7–8 minutes, stirring occasionally, until softened and lightly golden.

5. 5.

   Stir the following into the onion:

   • ⅓ cup dry long-grain white rice
   • ¾ teaspoon ground cumin
   • ¼ teaspoon ground allspice
   • ¼ teaspoon ground cinnamon
   • ½ teaspoon fine sea salt

   Cook, stirring, for 1 minute. Add ⅔ cup water and bring to a simmer. Cover, reduce the heat to low, and cook for 17–18 minutes, until the rice is tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes.

6. 6.

   Fluff the onion rice with a fork. Fold in the drained lentils, 2 tablespoons raisins, 2 teaspoons apple cider vinegar, and 1 tablespoon of the prepared chopped mint. Add 2 tablespoons water to keep the filling moist.

7. 7.

   Heap the lentil-rice filling into the roasted squash halves, mounding it over the cavities. Return to the oven for 5 minutes to heat through.

8. 8.

   Place one stuffed squash half on each plate, spooning any extra filling alongside. Scatter the reserved 1 tablespoon chopped mint over the tops and serve.

Want more detail? See the temperature guide.