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These hearty stuffed squash make a delicious, beautiful side dish for the big feast, and are substantial enough to be the main event for a smaller meal any time of the year.
2 Tbsp (30mL) canola oil
2 medium acorn squash, halved (seeds and membrane removed)
2 tsp (10 mL) brown sugar
3/4 cup (190 mL) onion, finely diced
½ cup (125 mL) smoked ham, diced
1 cup (250 mL) mushrooms, sliced
2 cups (500 mL) red swiss chard, chopped
1 tsp (5 mL) fresh sage or rosemary, chopped
1 cup (250 mL) cooked or canned green lentils, drained and rinsed
1 tsp (5 mL) cider vinegar
salt and ground black pepper, to taste
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