Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Carefully halve 1 medium acorn squash lengthwise and scoop out the seeds. Line a baking sheet with parchment.

2. 2.

   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 and roast for 40–45 minutes, until the flesh is easily pierced with a fork. Prepare the filling while it roasts.

3. 3.

   Rinse ½ cup dry lentils and place in a small saucepan with 2 cups water. Bring to a boil, then reduce to a gentle simmer and cook partially covered for 25–30 minutes, until tender but not falling apart. Add a little more water if needed to keep them submerged. Drain, saving ¼ cup of the cooking liquid.

4. 4.

   While the lentils simmer, finely dice 1 small yellow onion and mince 2 garlic cloves. Roughly chop ⅓ cup walnuts. Chop enough fresh parsley to measure ¼ cup; set aside 1 tablespoon of the chopped parsley for serving.

5. 5.

   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 the following 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.

7. 7.

   Add the drained lentils and 2 tablespoons of the reserved cooking liquid to the skillet. Stir over medium-low heat for 2 minutes, adding the other 2 tablespoons cooking liquid only 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 roasted 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.