Stuffed Squash with Spiced Lentils, Chickpeas, and Olives

This vegetarian version of a classic Moroccan tagine, from Chef Corbin Tomaszeski’s In Good Company, is cooked in acorn squash. Warm, spicy, and deeply satisfying, this dish boasts a dynamic complexity thanks to the olives, spices, and lentils. Prepare the stew a day ahead to intensify the flavors. 

Follow along with Chef Corbin on IG // Facebook // Twitter

Print Pin

Stuffed Squash with Spiced Lentils, Chickpeas, and Olives

Course Side Dish

Servings 4 people

Ingredients

• 1 tsp olive oil
• 2 large acorn squash halved lengthwise and seeded
• Salt and pepper to taste
• 2 Tbsp vegetable oil
• 1 small onion finely chopped
• 2 cloves garlic finely chopped
• 1 small carrot finely chopped
• 1 small parsnip finely chopped
• 1 small sweet potato peeled and chopped
• 1 cup peeled seeded and chopped butternut squash
• 1 red bell pepper seeded and finely chopped
• 1 small zucchini finely chopped
• 1 (15-oz) can chickpeas drained and rinsed
• 3 cups vegetable stock or water
• 2 cups crushed tomatoes
• 3/4 cup pitted Kalamata or black olives
• 1/2 cup dry brown lentils rinsed
• 1 small cinnamon stick
• 1 1/2 Tbsp ground coriander
• 2 1/2 tsp ground cumin
• 1 1/2 tsp paprika
• 1 tsp ground turmeric
• 1 cup chopped parsley to garnish
• 1/2 cup chopped cilantro to garnish (optional)
• 1 cup steamed rice to serve (optional)

Instructions

• Preheat the oven to 400°F.
• Brush olive oil on cut sides of acorn squash and season with salt and pepper.
• Place the squash halves, skin-side down, onto a baking sheet and roast for 20 minutes, until tender. Remove from heat and set aside to cool.
• While squash is baking, in a large saucepan over medium-high heat, heat oil. Add onions and garlic and sauté for 4 minutes, until onions are softened. Stir in carrots, parsnip, sweet potato, and butternut squash and cook for another 3 minutes.
• Add red pepper, zucchini, chickpeas, stock (or water), crushed tomatoes, and olives and bring to a boil.
• Reduce heat to medium-low and simmer, uncovered, for 15 minutes, until vegetables are tender. Stir in lentils and spices and cook for another 15 minutes.
• Remove the stew from the heat and adjust seasoning to taste. Stir in parsley and cilantro. Add steamed rice, if using, to each squash half, ladle stew overtop, and serve.

Notes

Variation: Stuffed Squash with Chickpeas, Dried Fruit, and Halloumi
Replace the olives with chopped dried apricots, dates, or figs and top each acorn stew bowl with grilled halloumi cheese.

Excerpted from In Good Company by Corbin Tomaszeski with Karen Geier. Photography by Christian Lalonde. Copyright 2018 by Corbin Tomaszeski. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Sharing is caring!