You’ll be bowled over at how easy (and healthy) serving up squash bowls can be for dinner this autumn. Perfect for vegetarians or meat lovers, edible bowls of roasted acorn squash pack practicality in nutritious containers. Freeze leftover whole bowls filled and ready to reheat for a fast dinner on a busy night or to warm up for lunch on crisp fall afternoons.
Curry Lentil Squash Bowls
Makes 4-6
This is a favorite at our house among family and friends (including our four-year-old, who loves the curried lentils with the sweet raisins). Almonds add crunch while cilantro brings brightness to this sweet and savory curry for fall. Add extra protein by sautéing ground turkey with onions in step four.
Ingredients:
2-3 acorn squash, depending on size and number of servings needed 1 teaspoon cinnamon ½ teaspoon cayenne Salt and pepper to taste 2 tablespoons olive oil 1 onion, chopped 2 cups water or broth (vegetable or chicken) 1 cup lentils (choose from red, yellow or green) 2 ½ tablespoons curry ½ cup raisins ½ cup almonds Cilantro garnish
Directions:
1. Preheat oven to 350°.
2. Halve squash and sprinkle with cinnamon, cayenne, salt and pepper to taste. Drizzle 1 tablespoon olive oil evenly among squash halves.
3. Place squash cut side down on baking sheet and roast for 25 minutes.
4. In a Dutch oven or medium saucepan, sauté onions in 1 tablespoon olive oil, about 10 minutes.
5. Add water or stock and bring to a boil.
6. Add rinsed lentils and simmer with curry and raisins until lentils are soft, about 25 minutes. Stir in almonds to warm through.
7. Fill roasted squash bowl and garnish with cilantro.
Stuffed Acorn Squash
Serves 8
Try experimenting with different varieties like white acorn squash, which make a beautiful addition to the Thanksgiving table when filled with your favorite homemade stuffing. For a fast vegetarian weeknight meal, just use store-bought stuffing. Add ground turkey or sausage to the sauté step with onions and celery to make it more “filling.”
Ingredients:
4 acorn squash 2 teaspoons sage Salt and pepper to taste 1 package store bought stuffing ½ cup chopped onion ½ cup chopped celery 2 cups chicken stock
Directions:
1. Preheat oven to 350°.
2. Halve squash and sprinkle with sage, salt and pepper to taste. Drizzle 1 tablespoon olive oil evenly among squash halves.
3. Place squash cut side down on baking sheet and roast for 25 minutes.
4. Sauté onions and celery and cook stuffing according to package instructions.
5. Fill squash with stuffing and serve.
Chorizo, Quinoa and Manchego Bowls
Serves 6-8
The sweetness of the squash balances the heat of chorizo with a tiny tang of pimento in this dish inspired by Spain. Pair with a Tempranillo and take a midweek stay-cation.
Ingredients:
3-4 acorn squash, halved 2 teaspoons regular or smoked paprika 2 tablespoons olive oil Salt and pepper to taste 1 onion 2 links chorizo sliced into coins or half moons (or about ½ pound ground) 2 cups water 1 cup quinoa 1 2-ounce jar pimentos ½ pound manchego, shredded
Directions:
1. Preheat oven to 350°.
2. Halve squash and sprinkle with sage, salt and pepper to taste. Drizzle 1 tablespoon olive oil evenly over squash halves.
3. Place squash cut side down on baking sheet and roast for 25 minutes.
4. Sauté onion and chorizo about 10 minutes, set aside.
5. Bring water to a boil and add quinoa, cook 15-20 minutes until quinoa uncurls. Add pimentos, chorizo, onions, and salt and pepper to taste.
6. Fill squash bowls, top with manchego and serve.
Text, recipes and styling by Keely Childers Heany | Photography by Donovan Roberts Witmer