This curried lentil stuffed squash is a regular in my kitchen, especially when I want something hearty but still plant-based. The combination of sweet roasted squash and warmly spiced lentils always hits the spot. I love how the kitchen fills with the scent of curry and caramelized vegetables as it bakes.

What makes this dish special is its versatility. It works as a main course for a weeknight dinner or as a colorful side for gatherings. The filling is creamy and savory, with just enough texture from the lentils and vegetables.

I usually serve it straight from the oven, garnished with fresh herbs and a squeeze of lemon. It’s satisfying enough on its own, but also pairs well with a crisp salad or some flatbread on the side.

Quick Facts

Why You’ll Love It

This recipe is a favorite because it’s both comforting and adaptable. The curried lentil filling is deeply flavorful, and roasting the squash brings out its natural sweetness. It’s a practical way to use pantry staples and works for both casual dinners and special occasions.

• Hearty, satisfying vegetarian main or side
• Easy to customize with different spices or vegetables
• Great for meal prep—holds up well for leftovers
• Naturally gluten-free and full of flavor
• Minimal prep; most of the time is hands-off roasting

Ingredients

The ingredient list is straightforward, with a mix of fresh produce and pantry staples. Lentils, curry powder, and squash are the stars, while aromatics and a few vegetables round out the flavor. Feel free to swap in what you have on hand.

• 2 medium acorn or delicata squash (about 2 lbs total)
• 2 tablespoons olive oil, divided
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 1 cup dried brown or green lentils, rinsed
• 2 teaspoons curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt, plus more to taste
• 2 1/2 cups vegetable broth
• 1/2 cup canned diced tomatoes (with juices)
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh cilantro or parsley, for garnish

Step-by-Step Instructions

The process is simple: roast the squash, simmer the lentil filling, then stuff and bake. Most of the work is hands-off, giving you time to prep a side or tidy up. Here’s how I do it:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Halve the squash lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon olive oil and sprinkle lightly with salt.
3. Place squash halves cut-side down on the baking sheet. Roast for 30–35 minutes, until flesh is tender and easily pierced with a fork.
4. While the squash roasts, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onion, carrot, and celery. Cook, stirring occasionally, until softened, about 5 minutes.
5. Stir in garlic, curry powder, cumin, smoked paprika, black pepper, and 1/2 teaspoon salt. Cook for 1 minute until fragrant.
6. Add lentils, diced tomatoes, and vegetable broth. Bring to a simmer, reduce heat, and cover. Cook for 20–25 minutes, stirring occasionally, until lentils are tender and most liquid is absorbed.
7. Stir in lemon juice and adjust seasoning to taste.
8. When squash is done, flip halves cut-side up. Fill each cavity generously with the lentil mixture.
9. Return stuffed squash to the oven and bake (cut-side up) for 10 minutes to meld flavors.
10. Remove from oven, garnish with fresh cilantro or parsley, and serve hot.

Chef Tips

A few practical tips make this recipe even easier. Roasting the squash cut-side down helps it caramelize and cook evenly. The lentil filling can be made ahead and reheated when you’re ready to assemble.

• Use a spoon to scrape out squash seeds easily.
• If squash halves wobble, trim a thin slice off the bottom for stability.
• Check lentils early—if they get dry, add a splash more broth.
• For extra flavor, add a pinch of chili flakes or ginger to the filling.
• Garnish with toasted nuts or seeds for crunch.

Substitutions

This recipe is flexible if you need to make swaps. You can use different types of squash or lentils, and adjust the spices to suit your taste. Here are some easy substitutions:

• Butternut or kabocha squash work in place of acorn/delicata.
• Red lentils cook faster but result in a softer filling.
• Swap curry powder for garam masala or your favorite spice blend.
• Use canned lentils—just reduce broth and simmer time.
• Add spinach or kale for extra greens in the filling.
• Replace carrot/celery with bell pepper or zucchini.

Storage & Reheating

Leftovers keep well and are easy to reheat. You can store stuffed squash halves or just the lentil filling separately. Here’s how I handle extras:

• Store cooled stuffed squash in an airtight container in the fridge for up to 4 days.
• Reheat in the oven at 350°F (175°C) until warmed through, about 15–20 minutes.
• Microwave individual portions for 2–3 minutes, covered.
• Freeze the cooked lentil filling (not the squash) for up to 2 months.
• Refresh with a squeeze of lemon or fresh herbs after reheating.

Perfect Pairings

This dish is filling on its own, but a few simple sides or drinks can round out the meal. I like to add something crisp or tangy to balance the richness of the squash.

• Mixed greens salad with lemon vinaigrette
• Warm naan or flatbread
• Dry Riesling or Sauvignon Blanc
• Yogurt raita or cucumber salad

FAQs

Home cooks sometimes have questions about texture or timing. Here are a few common ones I’ve heard, along with my answers:

Nutritional Note

This recipe is a good source of plant-based protein and fiber from the lentils and vegetables. Nutrition will vary based on squash size and toppings, but each serving is filling and balanced.