Fall is a season of transformation, and in the kitchen, it's a time to explore the delicious possibilities that nature has to offer. Say hello to this delicious recipe- Acorn Squash-like Flowers stuffed with mouth-watering mushrooms, bulgur, and lentils. This recipe celebrates the flavors of fall while adding an extra layer of richness to your autumn table. Whether you're hosting a feast or just spicing up a weeknight dinner, get ready to impress!
What you’ll need:
Seasonal ingredients: Acorn Squash
Ingredients
- 1 large acorn squash (or two smaller squashes)
- 1 tbsp kosher salt
- tbsp paprika
- 1/2 tbsp pepper
- 2 tbsp oregano
- 1 tbsp dried garlic
- 1/4 cup olive oil
- 1 leek ,finely chopped
- 2 cups mushrooms, chopped
- 1 cup cooked bulgur
- 1/2 cup cooked lentils
- 1 diced Manzano tomato
- Fresh basil for garnish
Instructions
Preheat oven to 200°C (400°F).
Prepare Acorn Squash: Cut the acorn squash in half and scoop out the seeds and fibrous bits. Brush the cut sides of the squash with olive oil, ensuring they are well-coated. Sprinkle the squash halves with kosher salt, paprika, pepper, oregano, and dried garlic, evenly distributing the seasonings.
Roast the Squash: Place the seasoned squash halves, cut side down, on a baking sheet lined with parchment paper. Roast them in the preheated oven for 15-20 minutes, or until the squash becomes tender.
Prepare the Stuffing: While the squash is roasting, let’s prepare the stuffing. In a large skillet, heat some olive oil over medium heat. Add the finely chopped leek and sauté until it turns translucent, about 2-3 minutes. Next, add the chopped mushrooms and continue cooking for another 5-7 minutes until they become tender and release their moisture. Stir in the cooked Bulgur, lentils, and diced Manzano tomato. Season the mixture with salt, pepper, and a touch more paprika for flavor. Cook for an additional 2-3 minutes, allowing the flavors to meld.
Stuff the Squash: Carefully remove the partially roasted squash from the oven and turn them over, placing them cut side up. Fill each squash half with the mushroom, Bulgur, and lentil mixture, gently pressing down to pack the stuffing.
Finish Roasting: Return the stuffed squash to the oven, this time with the stuffing side up. Roast for an additional 15-20 minutes or until the squash is completely tender and the stuffing has developed a delightful crispiness on top.
Garnish and Serve: Once fully cooked, take the stuffed acorn squash out of the oven. For a pop of color and flavor, garnish with fresh basil leaves. Serve your creation warm or at room temperature.
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