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Stuffed Acorn Squash With Creamy Tahini Dressing

Savory and hearty, this plant-based dish is perfect for fall.
stuffed acorn squash.
  • Makes 6 servings
  • Prep Time 15 minutes
  • Cook Time 2 hours

Ingredients

Squash

  • 3 tbs. extra-virgin olive oil
  • 2 large yellow onions, thinly sliced
  • 1 tsp. sea salt, divided
  • ¾ cup long grain brown rice, rinsed
  • ¾ cup brown lentils, rinsed
  • 8 leaves fresh sage, about 2 tbs.
  • 8 sprigs fresh thyme
  • 3 cups vegetable broth
  • 3 medium acorn squash
  • 1 tsp. avocado oil
  • ¼ tsp. freshly ground black pepper
  • ½ cup roasted pistachios

Dressing

  • 1 clove garlic, minced
  • ¼ cup tahini
  • 2 tbs. extra-virgin olive oil
  • 2 tbs. lemon juice
  • 2 tbs. warm water
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Directions

STEP 1
Preheat a large saucepan with the 3 table­spoons of olive oil over medium-low heat. Add the onions and a pinch of the salt and cook, stirring occasionally, until the onions are deeply caramelized, about 60 minutes.
STEP 2
While the onions are cooking, soak the rice and lentils in warm water. Finely chop the sage, and remove the thyme leaves from their stems.
STEP 3
Preheat the oven to 400 degrees F.
STEP 4
Once the onions are caramelized, remove half of them and set aside. Add the sage and thyme leaves to the saucepan, and cook until fragrant, about one minute.
STEP 5
Strain the lentils and rice, and add them to the saucepan with the vegetable broth and ½ teaspoon of the salt. Increase the heat to high and bring to a boil, then reduce the heat to a simmer and cover. Cook until the liquid is absorbed and the lentils and rice are cooked through, about 45 minutes.
STEP 6
While the lentils and rice are cooking, halve and seed the squash. Lightly coat the squash with the avocado oil, and season with the remaining salt and the black pepper. Place cut-side up on a baking sheet and bake until the squash is tender, about 40 minutes.
STEP 7
Once the lentils and squash are done, ­distribute the filling into the cooked squash and top with the reserved caramelized onions.
STEP 8
Return to the oven for another five minutes.
STEP 9
While the stuffed squash is in the oven, prepare the tahini dressing by whisking the ingredients in a small bowl until smooth.
STEP 10
To serve, drizzle the squash with the tahini dressing and garnish with the pistachios.

Photography: Terry Brennan; Food Stylist: Betsy Nelson.

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Maddie
Maddie Augustin

Maddie Augustin is a Minneapolis-based recipe developer.

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