I love making these stuffed squash cups on a cold and cozy winter night. The french onion lentils come together with only a few ingredients, but pack a punch of flavour. And when paired with beautifully roasted squash you get the perfect bite.
Equipment
To make squash cups at home, here’s what you need:
- chef’s knife
- cutting board
- baking tray
- large cast iron skillet or pan
Note: you can find the full recipe, including a complete ingredients list, below!
Cooking Tips
- Don’t have apple cider vinegar? Try using white wine or balsamic vinegar instead.
- Canned vs dry lentils. Either will work! If using dry lentils, aim to cook them in advance to help minimize the cooking time for the recipe. You’ll need about two cups of cooked lentils in total.
- Play around with the toppings! I like topping my stuffed squash with Greek yogurt and chopped chives, but I also think melted Gruyère and parsley would be delicious. Have fun with it, or better yet, try using what you already have at home instead of running out to buy more ingredients!
- Serve it with… pear and blue cheese salad and roast chicken.
What's the best type of squash for squash cups?
Acorn squash has a thick, tough skin and hollow interior, making it a great vessel for stuffing. Taste-wise, acorn squash is similar to both butternut and delicata squash, making either one a nice alternative.
Tips for making excellent caramelized onions
Caramelized onions are the key to making this recipe delicious while still maintaining a low ingredients list. Start by heating butter in a large pan, once melted add your onions and a generous pinch of salt. The salt will draw out moisture and help soften the onions. Once softened, continue cooking on medium heat, stirring occasionally. Stirring only occasionally will allow the onions to brown slightly, without crisping, and ultimately help achieve that caramelization we’re looking for. If you notice the onions cooking too quickly and starting to crisp, add a splash of water. This will bring back some moisture and slow down the cooking process. But the real secret to caramelized onions is taking them a little further than you think you should. Once you’re happy with the browning and caramelization, let it cook just a little bit more, even if that means adding more water. The further you take them, the better they (and this dish) will taste. The last thing I’ll say is wear a shirt that you don’t mind immediately washing because I promise you it will smell like onions. But, hey, I kinda love that smell!
Squash Cups Stuffed w/ French Onion Lentils
2
servings40
minutesIngredients
2 medium sweet onions, thinly sliced
1 acorn squash
1 540mL can green lentils
2 garlic cloves, chopped
4 sprigs thyme
1 cup chicken or vegetable broth
½ tbsp apple cider vinegar
Optional garnish: greek yogurt + chives
Directions
Preheat oven to 400°F.
Cut squash in half and discard innards. Place 2 tbsp butter in each half and season the both halves with 1 tsp salt.
Place on a sheet tray and roast for 40 minutes, flipping halfway.
Meanwhile, heat 2 more tbsp butter in a large cast iron pan. Once melted, add sliced onions and season with a generous pinch of salt. Cook, occasionally stirring, until deeply caramelized.
When the onions are caramelized, add garlic and thyme and continue cooking on medium until fragrant, about 1 minute.
Add lentils and broth. Bring to a rapid simmer and cook, uncovered, until the broth has reduced by half.
Add apple cider vinegar, taste and adjust seasoning.
By now, your squash should be finished. Remove from the oven and fill with the lentil mixture.
Serve hot and enjoy with a dollop of greek yogurt and sprinkle of chives.
Tag me @stefsdinnerdate if you make it! I love seeing your creations <3