Squash Cups Stuffed w/ French Onion Lentils

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

Here’s everything you need to make caramelized onion and lentil squash cups at home:

• chef’s knife
• cutting board
• baking tray
• large pan, I like using cast iron for this

You can find the full ingredients list and instructions below!

Cooking Tips

1. 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 a nice alternative. 
2.  Canned vs dry lentils. Either will work! If you’re on a budget, buying a large bag of dried lentils will save you money in the long run. I like to make a large batch and store them cooked in the freezer to use when I’m in a rush. If you do decide to use dry lentils for this recipe, aim to cook them in advance — this will keep the recipe accurate and the cook time short.
3. 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! 
4. Serve it with… pear and blue cheese salad and roast chicken. 

French Onion Lentil Squash Cups

Otherwise known as caramelized onion and lentil stuffed squash.

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Total Time 35 minutes mins

Servings: 2

Ingredients Method Notes

Ingredients

  

• 2 medium sweet onions
• 1 acorn squash or butternut or delicata
• 1 540 mL can green/brown lentils or 2 cups cooked lentils
• 2 garlic cloves
• 4 sprigs thyme
• 1 cup chicken or vegetable broth
• ½ tbsp apple cider vinegar
• Optional garnish: greek yogurt + chives

Method

 

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Meanwhile, thinly slice 2 medium sweet onions and dice 2 garlic cloves, set aside. Next, cut 1 acorn squash in half, then remove and discard innards and seeds. Place 2 tbsp butter in each squash half and season generously with salt. Place on a lined baking sheet and roast for 40 minutes, flipping halfway.
3. While the squash roasts, heat 2 tbsp butter in a large pan on medium. Once melted, add sliced onions and season with a generous pinch of salt. Once softened, increase heat to medium-high, and continue cooking, stirring occasionally. Stirring only occasionally will allow the onions to brown slightly, without crisping, and ultimately help achieve the 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.
4. When the onions are deeply caramelized, add diced garlic and the leaves from 4 sprigs of thyme. Continue cooking on medium until fragrant, about 1 minute. At that point, add lentils and broth, then bring to a rapid simmer and cook, uncovered, until the broth has reduced by half. Add apple cider vinegar, taste and adjust seasoning.
5. 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.

Notes

The real secret to caramelized onions is taking them a little further than you think you should. The further you take them, the better this dish will taste. And consider wearing a shirt that you don’t mind immediately washing, because it will smell like onions. Not that that’s a bad thing!