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Roasted Acorn Squash and Lentils with Honey-Tahini

This Roasted Acorn Squash and Lentils with Honey-Tahini is full of sweet and nutty flavors and is the perfect cozy Fall dish.
Prep Time15 mins
Cook Time25 mins
Course: Appetizer, Main, Side Dish
Servings: 4


  • 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


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.


*Never smashed garlic before? It is just what it sounds like! On a stable surface, place the flat of the knife on the side of garlic clove. Hold the knife steady and with your other hand, use the bottom of your fist to pound on the knife, smashing the garlic.