Lentil and Pecan-Stuffed Acorn Squash

From the kitchen of Joe Yonan

Ingredients

• 3 acorn squash (about 1 pound each; may substitute carnival, sweet dumpling or kabocha)
• 1 tablespoon neutral oil, such as safflower oil or rapeseed (canola) oil
• 1 small onion (4 ounces), thinly sliced
• 4 garlic cloves, finely grated
• Leaves from 5 sprigs fresh thyme
• 1 teaspoon fine salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup white wine or hard cider
• 1 cup (7 1/2 ounces) lentils, any color except red
• 2 cups water
• 1/2 cup (2 ounces) pecans, toasted and roughly chopped
• 1 tablespoon finely grated orange zest
• 1/2 cup fresh orange juice (from 1 to 2 oranges)
• 2 1/2 ounces (about 1 cup packed) freshly grated parmesan cheese

Directions

1. Make the sage brown butter: Line a large plate with a clean dish towel. In a frying pan over medium heat, melt the butter. Add the sage leaves and fry until dark green and no longer bubbling, 30 seconds to 1 minute. Remove from the heat and, using a slotted spoon, lift the sage from the butter and transfer to drain on the towel. Sprinkle the leaves with the salt. Scrape the butter, including the browned bits on the bottom of the pan, into a large bowl.
2. Position a rack in the middle of the oven and preheat to 350 degrees.
3. Make the stuffed squash: Using a sharp knife, cut the squash in half and use a spoon to scrape out the seeds and stringy pulp. Discard the pulp, and save the seeds for roasting, if desired. Place the squash halves, cut side down, on a large, ungreased, rimmed baking sheet or cast-iron skillet and bake for 25 to 35 minutes, or until tender.
4. While the squash is baking, in a medium saucepan over medium heat, heat the oil until shimmering. Add the onion, garlic, thyme, salt and pepper. Cook, stirring frequently, until tender, about 7 minutes. Add the wine and reduce until the pan is almost dry, about 3 minutes. Add the lentils and cook, stirring, until coated in the onion mixture, 1 to 2 minutes.
5. Add the water, increase the heat to high and bring to a boil. Decrease the heat until the liquid is gently simmering and cook until the lentils are tender, about 20 minutes.
6. When the squash is cooked, remove it from the oven but leave the heat on. Let the squash cool until you can handle it easily. Use a spoon to scoop most of the flesh from the squash into the bowl with the brown butter, leaving a thin layer of squash flesh next to the skin so the squash shell stays intact.
7. Add the cooked lentil mixture, pecans, orange zest and juice to the squash pulp, and mix until well-blended. Taste, and season with more salt, if needed.
8. Scoop the squash mixture into the squash shells, sprinkle with the parmesan and return to the oven for 10 to 15 minutes, or until warmed throughout. If desired, turn the oven to broil to lightly brown the cheese, 30 seconds to 1 minute.
9. Garnish with the fried sage and serve warm or at room temperature.

Substitutions

Want to make it vegan? Use nondairy butter instead of regular butter and nutritional yeast or nondairy parmesan.

Alcohol-free? Use equal parts water and unsweetened apple juice instead of the wine or use vegetable broth.

No Pecans? Use walnuts, almonds or hazelnuts.