Stuffed Acorn Squash With Lentils, Black Beans And Chipotle Cashew Sauce
"Yummy Stuffed Squash (think burrito, but not). Wishing we still had some leftover for dinner this eve. Assorted acorn squash, from my CSA, roasted and filled with lentils, black beans, brown basmati and wild rice, red pepper, sautéed shallot and maitake, vegan chèvre style cheese, pumpkin seeds, guajillo adobo from @fronterafoods (totally worth checking out- really, really, good), lots of fresh cilantro and flaky sea salt and pepper. I topped them with a vegan chipotle aioli (leftover from some @bychloe take-out the day before?), avocado and micro greens. Most of these ingredients were leftovers or bits from the crisper I needed to use up. These were crazy delicious and nutritious and I'm definitely making them again! . High in protein and fiber, these (or some similar version) will go on repeat. When you have unused grains, beans, pulses , and other odds and ends, the sky is the limit- don't be scared to take some risks and combine ingredients and flavors you normally may not. If you like each component individually, there is a good chance they will be great combined. I had always planned to stuff the squash, but was originally thinking of doing a traditional thing with dried cherries and almonds. When I look at my available ingredients, I kept thinking Mexican and went with it. Taste as you go to adjust seasoning so you don't overdo it and HAVE FUN in the kitchen!?"
-- @feedtheswimmers
Recipe Intro From feedtheswimmers

These stuffed acorn squash are the perfect thing to help you dive right into fall! Filled with legumes, rice, chipotle and baked in the oven, they're a delicious and nourishing dinner. Top it off with a vegan chipotle aioli and sliced avocado! 


Prep time 30mins
Cook time 1hr
Serves or Makes: 6


For the Squash and Filling

  • 6 acorn squash, tops removed, cleaned of seeds
  • 2 tablespoons olive oil
  • 1 1/ 2 cups canned black beans, drained and rinsed
  • 1 cup pre-cooked brown rice
  • 1 cup pre-cooked French lentils
  • 1/ 2 cup chopped mushrooms
  • 1/ 4 cup pre-cooked wild rice
  • 1/ 4 cup chopped cilantro, divided
  • 1 small red bell pepper, finely diced
  • 1 shallot, minced
  • 2 tablespoons chipotle adobo sauce
  • 1/ 2 teaspoon cumin
  • 1/ 2 teaspoon ancho chili powder
  • 1/ 2 lime, juiced
  • 1/ 2 cup vegan cheese of choice
  • 2 avocados, sliced
  • Kosher salt and pepper, to taste

For the Chipotle Aioli

  • 1/ 2 cup raw cashews, soaked for at least an hour, or overnight
  • 1 tablespoon nutritional yeast
  • 1 teaspoon chipotle adobo sauce
  • 1/ 2 teaspoon maple syrup
  • Kosher salt and black pepper, to taste


  • Step 1

    Preheat the oven to 400°F. Line 1-2 sheet trays with foil, depending on the size of the squash.

  • Step 2

    Add the cleaned squash, to the baking trays and drizzle oil, salt and pepper over top. Roast until the inside is fork tender, 30-45 minutes.

  • Step 3

    While squash is roasting, in a large bowl combine beans, rice, lentils mushrooms, wild rice, 1/2 of the cilantro, bell pepper, shallot, lime juice, spices and adobo sauce. Stir thoroughly to combine flavors. Taste and adjust salt and pepper. Set aside.

  • Step 4

    For the chipotle aioli, blend cashews with fresh cold water until desired consistency is reached. Add nutritional yeast, chipotle adobo, maple syrup salt and pepper. Adjust seasonings to taste.  Or, for a non vegan version, combine equal amounts of sour cream and mayo of choice, add 1 tsp of chipotle and season to taste. 

  • Step 5

    Remove the squash from the oven and adjust the temperature to 350°F. While the oven is preheating, evenly fill the acorn squash with the pre-made rice mixture. Bake in the oven until the filling is warm throughout, about 20 minutes.

  • Step 6

    Top with sliced avocado and aioli/salsa and additional cheese if you like. Enjoy!