This Roasted Acorn Squash and Lentils with Honey-Tahini is full of sweet and nutty flavors and is the perfect cozy Fall dish. It makes a great side or appetizer, but is hearty enough to be a main!
Fall is in full force and per usual, we are loving all the roasted squash in this house. We are loyalist to butternut squash, but I’ve been experimenting more with acorn squash and kabocha squash.
I made a pumpkin curry with kabocha squash that will be up soon, but first, we need let this acorn squash be the star!
Acorn squash has a mild taste, but is slightly sweet and buttery.
It is a deep green color and in the shape of an acorn. It is more fibrous than the butternut, thus has a bit more of a stringy texture. (but not as stringy as spaghetti squash!). Because of acorn squash’s mild flavor, it is great in variety of recipes and easily takes on flavor.
I wanted to bring out the sweetness and nuttiness, and did just that with a mouthwatering honey-tahini.
The honey-tahini created a delicious base, and I topped the roasted squash with nutty and garlicky lentils and toasted pumpkin seeds.
The hardest part is to get a bit of everything in each bite. And when you do, you’ll be in heaven! This dish is veg-friendly and plant-based, and it is super hearty and filling.
If you eat cheese, a dollop of goat cheese would be divine!
Leave a comment if you make this Roasted Acorn Squash and Lentils, or tell me on Instagram your favorite way to make winter squash!
Looking for something else?
- Oven Roasted Cauliflower Steaks
- Winter Black Rice Salad w/ Roasted Garlic, Butternut Squash, Beets, and Kale
- Simple Tomato Panzanella Salad
Roasted Acorn Squash and Lentils with Honey-Tahini
Ingredients
- 2 acorn squash
- 2 tbsp avocado oil
- 1/3 cup parsley, loosely chopped
- 1/3 cup pumpkin seeds
For the Honey-Tahini
- 1 clove garlic, diced
- 1/2 cup tahini
- 1.5 tbsp honey
- 1/2 cup lemon juice (about 1 lemon)
- 1-3 tbsp water
For the Lentils
- 1 cup lentils
- 6 cloves garlic
- 1/2 tsp Kosher salt
Instructions
Roast the acorn squash
- Preheat the oven to 425 degrees.
- Halve the acorn squash and remove the seeds. Cut into wedges/half moons.
- Toss in avocado oil, lay on a baking sheet with space between each piece. Roast for 20-25 minutes, until browned. (optional to flip half way)
Cook the lentils:
- Peel garlic and smash with the flat of a knife.*
- Add lentils, smashed garlic, and salt to a pot of water (about 1:4 ratio, lentils to water).
- Bring to a boil, then simmer for around 20 minutes, until cooked through but not mushy.
- When cooked, drain to remove excess water.
For the Honey-Tahini:
- Combine garlic, tahini, honey and lemon juice.
- Add water to get desired consistency. (I usually add 1 tbsp for a paste, or 3-4 for a dressing)
For serving:
- Toast the pumpkin seeds in a dash of oil in a skillet. Stir often to avoid burning.
- Spread honey-tahini on the base of the plate. Plate roasted squash and top with lentils, parsley and toasted pumpkin seeds.
Notes
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