Walnut and Lentil Stuffed Squash

For a hearty, wholesome meal that bursts with earthy flavours and a touch of sweetness, try this Walnut and Lentil Stuffed Squash recipe.

Perfect as a filling vegetarian main or a delightful side dish, this recipe brings together the nuttiness of walnuts, the creaminess of lentils, and the warm, comforting flavours of squash.

Packed with protein, fibre, and an array of spices, this dish is both satisfying and nutritious.

Let’s dive into the step-by-step method and make a deliciously unique squash stuffing!

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Ingredients You’ll Need

Here’s a list of everything you’ll need to make this Walnut and Lentil Stuffed Squash recipe:

• 2 mini squash of any variety
• 2 shallots
• 100g bulgar wheat
• 1 tin lentils
• 50g walnuts
• 20g dried apricots
• 2 tsp bouillon
• 1 tsp cumin powder
• olive oil
• salt

The Power of Walnuts in Vegetarian Dishes

Walnuts bring an irresistible richness and crunch to vegetarian dishes.

Besides their texture, walnuts are packed with healthy fats, protein, and antioxidants, making them a perfect plant-based choice to boost satiety.

When toasted, they release their natural oils, intensifying their earthy flavour, which pairs beautifully with lentils and squash.

Not only do they add depth to this stuffing, but walnuts also provide essential nutrients that make this meal both satisfying and wholesome.

Lentils – A Versatile Plant Protein

Lentils are a staple in vegetarian cooking for their mild, adaptable flavour and high protein content.

When combined with grains like bulgar wheat, they create a balanced protein profile, providing essential amino acids.

Lentils absorb flavours wonderfully, taking on the cumin and bouillon in this dish.

Whether you’re vegan or simply trying to eat more plant-based meals, lentils offer a tasty, protein-packed alternative to meat, with the added benefit of fibre to keep you feeling full.

Why Use Mini Squash?

Mini squash varieties like acorn or carnival squash are ideal for stuffing because they cook quickly and have a natural sweetness that pairs well with savoury fillings.

These squash have firm skins that hold their shape, making them perfect as edible “bowls” for this hearty stuffing.

Their slightly sweet flavour balances the savoury, nutty filling and brings a pop of colour to your plate, turning an everyday meal into something a bit more special and visually appealing.

The Role of Cumin in This Recipe

Cumin is a wonderfully aromatic spice that enhances the earthy tones in this stuffing.

Its slightly peppery, warm flavour complements the richness of walnuts and lentils, adding a subtle spice that balances the natural sweetness of the squash.

In Middle Eastern and Mediterranean cooking, cumin is often used in grain and legume dishes for its depth and warmth, and here it brings a gentle, aromatic lift that harmonises the ingredients beautifully.

How to Make This Recipe

Step 1: Preheat and Prep

Begin by preheating your oven to 180 degrees Celsius.

Warming up the oven beforehand ensures even cooking and helps the squash become tender and golden as it roasts.

Give the squash a good wash, then carefully slice each in half and scoop out the seeds.

These mini squash varieties can sometimes have thicker skins, so a sturdy knife works best here.

Once cleaned, place the halves in a roasting dish, then drizzle with olive oil and a pinch of salt.

Roasting for 45 minutes will allow the squash to soften and develop a rich, caramelised flavour that perfectly complements the stuffing.

Step 2: Sauté the Shallots

As the squash roasts, dice the shallots finely.

In a pan over medium heat, add a drizzle of olive oil and sauté the shallots until they turn translucent and soft.

This slow cooking allows them to release their natural sweetness, adding depth to the filling. Aim for a gentle golden hue, which brings out the shallot’s mellow, savoury flavour.

Step 3: Toast the Walnuts

While the shallots cook, finely chop the walnuts.

Add them to the pan with the shallots, stirring gently to allow them to toast slightly. Toasting the walnuts amplifies their nuttiness and brings a beautiful crunch to the stuffing.

The combination of walnuts and shallots adds a lovely savoury base, balanced by the earthy lentils.

Step 4: Spice It Up

Now, add the cumin, lentils, and bouillon to the pan, stirring everything together.

Cumin’s warm, slightly spicy flavour works perfectly with the mildness of lentils.

Let the mixture heat through gently for about 5 minutes, allowing the flavours to blend. If you like a more intense cumin flavour, you can add an extra half teaspoon here.

Step 5: Prepare the Bulgar Wheat

While the filling simmers, prepare the bulgar wheat according to the package instructions. This nutty grain will add bulk and a tender texture to the stuffing.

Once cooked, drain and fluff with a fork before adding it to the lentil and walnut mixture.

Season generously with salt and pepper to taste, stirring well to ensure the flavours are evenly distributed.

Step 6: Fill and Roast

Once the squash is out of the oven, they should be tender and fragrant.

Spoon the lentil and walnut mixture into each squash half, pressing gently to fill.

If any stuffing is left over, feel free to serve it on the side or save for another meal.

Step 7: Garnish and Serve

To finish, sprinkle a touch of fresh thyme or sage over the stuffed squash.

These herbs bring an aromatic freshness that complements the warm, earthy flavours of the dish.

Serve immediately and enjoy each delicious, comforting bite!

Frequently Asked Questions

Can I use a different type of squash?

Yes, you can! While mini squash varieties like acorn or carnival work best for individual portions, you can substitute larger squash types like butternut or kabocha.

Just keep in mind that the cooking time may vary depending on the size and thickness of the squash.

Roasting until tender but still firm enough to hold the filling is key.

Can I make this recipe vegan?

Absolutely, this recipe is already vegan-friendly.

Simply ensure your bouillon is plant-based, and you’re all set.

The combination of plant proteins from lentils and bulgar wheat offers a balanced, wholesome meal for those following a vegan lifestyle.

How can I add a bit more sweetness?

For a touch more sweetness, you can add extra dried apricots to the filling or even sprinkle a little cinnamon over the squash before roasting.

Both will complement the natural flavours of the squash and add a subtle hint of sweetness without overpowering the savoury elements.

Can I prepare the filling in advance?

Yes, you can prepare the lentil and walnut mixture a day ahead, making it easy to assemble and roast the squash on the day you plan to serve.

Simply store the filling in an airtight container in the fridge.

When you’re ready, spoon the filling into the squash halves and roast until heated through.

What can I serve with this stuffed squash?

This dish pairs wonderfully with a side of leafy greens, such as a rocket and spinach salad tossed in a light vinaigrette.

You could also serve it alongside some roasted root vegetables or a crusty wholegrain bread for a fuller meal.

The contrast in textures and flavours makes this stuffed squash a delightful centrepiece for any dinner spread.

And that’s it for this Walnut and Lentil Stuffed Squash recipe. You can find the whole thing on a handy recipe card just below, so be sure to Pin it for later!

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