Hello my friends and welcome to another beautiful and delicious recipe post! :)
I’ve been embracing squash season fully and I’m having so much fun trying new recipes with these beauties. These French Lentil & Buckwheat Stuffed Acorn Squash Rings are something I threw together super quickly but it ended up being such a WOW dish that I knew I had to share.
These Acorn Squash Rings are filled with the tastiest toppings that are super healthy and taste great ~ there’s lentils, buckwheat, dried cranberries, toasted pine nuts, spinach, balsamic glaze and pomegranate arils. All these flavours combined create a divine taste when paired up with the baked squash underneath.
Feel free to change up the ingredients to what you have on hand, for example if you don’t have buckwheat, use quinoa or brown rice instead.
How to bake Acorn Squash:
Preheat oven to 325 F degrees.
Drizzle grape seed oil on a parchment-lined rimmed baking sheet.
Hold the acorn squash on its side on a cutting board and using a sharp serrated knife slice off about 3/4″ off one side. Then, cut again, then again to make 3 even clean slices. (This could get a bit tricky, and the pieces could not come out very even – don’t worry. Just go back and trim off uneven portions as best you can to make them lay down flat.
Some pieces will not be fully filled with squash so I went in with a pairing knife and cut that part out to make all the rings hollow so that they cook evenly and also so that the filling fits, of course.
Scoop out seeds and discard those.
Set squash rings on the prepared sheet and brush with more oil. Sprinkle some sea salt and pepper and thyme on top.
Bake for about 25-30 minutes. Being sure to flip them over half-way through. (In the meantime, you can prepare the filling.)
Remove from oven and fill with stuffing. (It should be ready by now).
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Blogger, Recipe Developer, Photographer and Author. Loves healthy food, photography, sunshine and dancing in the kitchen with her two daughters. 