Lentil and Pecan-Stuffed Acorn Squash – The Washington Post

Stuffing pumpkins or other winter squash is a classic vegetarian approach to Thanksgiving. This one is just rich enough, thanks to a generous amount of sage-infused brown butter, but orange juice keeps it bright-tasting and not too heavy. Serve one squash half per guest as a main course, or cut each in half again for a hearty side dish.

Active time: 45 mins; Total time: 1 hour 20 mins

Make Ahead: The brown butter can be made in advance and refrigerated for several weeks. The fried sage leaves can be stored at room temperature for up to 2 days. The roasted squash halves can be refrigerated for up to 5 days before stuffing and finishing the dish. The entire thing can be assembled and refrigerated for up to 5 days or frozen for up to 3 months before finishing in the oven. (If frozen, defrost before baking.)

Storage Notes: The dish can be refrigerated for up to 5 days.

Servings: 2 4 6 12 18

6

Tested size: 6 servings

Ingredients

• For the stuffed squash

• 3 acorn squash (about 1 pound each; may substitute carnival, sweet dumpling or kabocha)

• 1 tablespoon vegetable oil or another neutral oil

• 1 small onion (4 ounces), thinly sliced

• 4 garlic cloves, finely grated

• Leaves from 5 sprigs fresh thyme

• 1 teaspoon fine sea or table salt, plus more to taste

• 1/4 teaspoon freshly ground black pepper

• 1/2 cup white wine or hard cider

• 1 cup (7 1/2 ounces) lentils, any color except red

• 2 cups water

• 1/2 cup (2 ounces) pecans, toasted and roughly chopped

• 1/2 cup fresh orange juice (from 1 to 2 oranges)

• 1 tablespoon finely grated orange zest

• 2 1/2 ounces (about 1 cup packed) freshly grated Parmesan cheese

Directions

Make the sage brown butter: Line a large plate with a clean dish towel. In a frying pan over medium heat, melt the butter. Add the sage leaves and fry until dark green and no longer bubbling, 30 seconds to 1 minute. Remove from the heat and, using a slotted spoon, lift the sage from the butter and transfer to drain on the dish towel. Sprinkle the leaves with salt. Scrape the butter, including the browned bits on the bottom of the pan, into a large bowl.

Position a rack in the middle of the oven and preheat …….

Source: https://www.washingtonpost.com/recipes/lentil-and-pecan-stuffed-acorn-squash/18076/