CTV Recipes
Search Recipes
Curried Lentil Stuffed Squash
Warm up with this spiced lentil dish perfectly stuffed in tender acorn squash.
YIELDS
4
Ingredients
- 2 acorn squashes, halved lengthwise
- 3 tablespoons olive oil, divided
- 2 tablespoons maple syrup
- Salt & pepper
- 3/4 cup brown lentils
- 3 cups low sodium vegetable broth
- 1 medium red onion, finely diced
- 1 stalk celery, finely diced
- 1 green apple, finely diced
- 3 garlic cloves, finely minced
- 1 tablespoon curry powder
- 1 lemon, juiced
- 2 handfuls baby spinach
- 1/2 cup dried cranberries
- 1/2 cup dried apricots, finely diced
- 1/2 cup chopped walnuts
- 2 tablespoons finely chopped cilantro
- 2 tablespoons finely chopped parsley
- 100–150g crumbled feta cheese
Directions
- Heat your oven to 400ºF and place the acorn squash halved into a baking dish, cut side up.
- Drizzle the flesh with about one tablespoon of olive oil, followed by the maple syrup. Season with salt and pepper and roast for 35 to 45 minutes, depending on the size of the squash, until fork tender.
- Meanwhile, rinse the lentils in a fine mesh sieve, inspecting for debris. Transfer them to a saucepan and add the vegetable broth. Place the pot over high heat and bring to a boil. Cover the pot with a lid, reduce the heat to a low simmer, and cook until the lentils are tender but not mushy, 20 to 25 minutes. Drain the lentils, transfer them to a large bowl, and set aside.
- While the lentils cook, heat one tablespoon of oil in a large skillet over medium heat. Add the onion, celery, and apple, season with salt and pepper, and cook until tender and lightly caramelized, five to seven minutes. Stir in the garlic and curry powder, cook for another 30 seconds to one minute, then stir in the lemon juice, scraping the bottom of the pan to pick up any burned-on bits. Stir in the spinach and transfer into the lentil bowl.
- Add the cranberries, apricots, walnuts, cilantro, and parsley and mix well to combine.
- Divide the mixture into the roasted acorn squash and scatter with the feta cheese. Drizzle the top with olive oil and bake for 15 minutes or until heated through and the feta is golden brown. Enjoy!
