Ingredients
2 small acorn squash
2 tsp honey
1 tsp garam masala
1/4 tsp salt (optional)

Stuffing
2 1/2 cups water
1 cup red lentils
3/4 tsp salt, divided (optional)
2 tsp cumin seeds
2 cups chopped leeks, white and light green parts only
1/2 cup finely diced carrots
1/4 cup finely sliced shallots
1 1/2 Tbsp minced fresh ginger
1/2 cup finely chopped jalapeños
1 1/2 tsp ground coriander
1 tsp ground turmeric
2 medium tomatoes, diced
1/4 thinly sliced jarred roasted red peppers
Ground pepper to taste

Preparation

1. Preheat oven to 350F. Mix honey and garam masala in a small bowl.
2. Bake seeded squash halves, cut side up, brushed with honey-masala mixture, for 40-45 minutes. It may be necessary to cut a sliver off the round side of the squash halves to get them to sit straight.
3. Bring water, lentils, and 1/8 tsp salt to the boil in a medium saucepan. Adjust heat so that the water is lightly boiling and cook until the lentils are not hard, but still maintain their shape, about 7 minutes. Drain, reserving the lentil-boiling liquid. Set lentils and liquid aside.
4. Toast cumin seeds in a dry skillet until fragrant. Add leeks, carrots, shallots, ginger, and 1/8 tsp salt. Add water as necessary to prevent sticking. Cover and water sauté, stirring occasionally, until the carrots begin to soften, about 10 minutes. Stir in jalapeños, coriander, and turmeric and cook, stirring, 1 minute more. Stir in tomatoes and 1 cup of lentil cooking liquid (dilure with extra water if necessary). Bring to a simmer, ctirring occasionally, then cook for 5 minutes.
5. Stir in the lentils and simmer until they are soft but not falling apart, 3 to 5 minutes. If the mixture seems dry, add more lentil cooking liquid or water. Stir in roasted peppers and season with remaining salt and pepper.
6. Divide the lentil stuffing among the squash halves.