Careme

Instructions

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1. 1.

   Complete the preparation before cooking, allowing about 8 minutes. Carefully halve 1 medium acorn squash lengthwise and scoop out the seeds. Line a baking sheet with parchment rated for 425°F.

2. 2.

   Prepare the filling ingredients:

   • 1 small yellow onion, finely diced
   • 2 garlic cloves, minced
   • ⅓ cup walnuts, roughly chopped
   • ¼ cup fresh parsley, chopped

   Keep these ingredients separate and reserve 1 tablespoon of the chopped parsley for serving. Rinse ½ cup dry lentils and drain.

3. 3.

   Heat the oven to 425°F, allowing about 8 minutes to preheat. Meanwhile, rub the squash’s cut surfaces and cavities with 1 tablespoon olive oil and season with ¾ teaspoon fine sea salt. Place cut-side down on the baking sheet. Once the oven is hot, roast for 35–40 minutes, until the flesh is easily pierced with a fork.

4. 4.

   As soon as the squash enters the oven, place the rinsed lentils in a small saucepan with 2 cups water and ½ teaspoon fine sea salt. Bring to a boil, then reduce to a gentle simmer. Cook partially covered for 25–30 minutes, until tender but still holding their shape, adding water if needed to keep them submerged. Reserve ¼ cup cooking liquid, then drain.

5. 5.

   While the lentils simmer, toast the chopped walnuts in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant. Transfer to a bowl.

6. 6.

   Heat 1 tablespoon olive oil in the same skillet over medium heat. Add the diced onion and cook for 7–8 minutes, stirring occasionally, until soft and lightly golden. Add the minced garlic and these seasonings:

   • 1 teaspoon ground cumin
   • ½ teaspoon sweet paprika
   • ⅛ teaspoon ground cinnamon
   • ¼ teaspoon black pepper
   • ¼ teaspoon fine sea salt

   Stir for 30 seconds, until fragrant. If the lentils are not ready yet, remove the skillet from the heat.

7. 7.

   Add the drained lentils and 2 tablespoons reserved cooking liquid to the skillet. Stir over medium-low heat for 2 minutes, adding up to 2 tablespoons more reserved cooking liquid if the filling looks dry. Remove from the heat and fold in the toasted walnuts, 3 tablespoons chopped parsley, and 2 teaspoons red wine vinegar.

8. 8.

   Turn the tender squash halves cut-side up and place one on each plate. Spoon the warm lentil filling generously into the cavities, arranging any extra alongside. Finish with the reserved 1 tablespoon parsley and serve.

Want more detail? See the temperature guide.