Lentil + Pecan Filled Acorn Squash w/Sage Fried Brown Butter

Name: Lentil + Pecan Filled Acorn Squash w/Sage Fried Brown Butter
Ingredients: ½ cup [125 ml] white wine or hard cider; 1 cup (7½ oz [210 g]) lentils, any color except red; Salt and freshly ground black pepper; ½ cup [125 ml] white wine or hard cider; 5 sprigs thyme, leaves picked; Salt and freshly ground black pepper; 4 garlic cloves, minced; 5 sprigs thyme, leaves picked; Parmesan or Cheddar for grating over the top (optional); 1 recipe Sage Fried Brown Butter; Parmesan or Cheddar for grating over the top (optional); ½ cup pecans (2 oz [60 g]), toasted and roughly chopped; 1 orange (about 3 oz [90 ml]), zest and juice; 1 small onion (about 4 oz [120 g]), diced or thinly sliced; Neutral oil; 2 to 3 acorn squash (or carnival, sweet dumpling, kabocha), about 1 lb [450 g] each, cut in half and seeded; 2 to 3 acorn squash (or carnival, sweet dumpling, kabocha), about 1 lb [450 g] each, cut in half and seeded; 2 to 3 acorn squash (or carnival, sweet dumpling, kabocha), about 1 lb [450 g] each, cut in half and seeded; 2 to 3 acorn squash (or carnival, sweet dumpling, kabocha), about 1 lb [450 g] each, cut in half and seeded

Preparation info

Difficulty
Easy

Appears in

Grist

By Abra Berens

Published 2021

About

This wintertime classic can be made ahead and either frozen or kept in the fridge until you are ready. Simply rewarm in an uncovered roasting pan and serve with a green salad on the side.

Ingredients

2 to 3 acorn squash (or carnival, sweet dumpling, kabocha), about 1 lb [450 g]

Main course
Gluten-free
Winter
Vegetarian

Method

Preheat the oven to 350°F [180°C]. Place the squash halves, cut-side down, on a baking sheet lined with parchment paper or foil and bake until tender, about 25 minutes