Ever had one of those days when you want something nourishing yet impressive without hours in the kitchen? This Lentil stuffed delicata squash with cranberries and pecans is your answer. I discovered this recipe last fall when hosting an impromptu dinner for friends, and it’s been a staple in my kitchen ever since. The sweet, tender delicata squash pairs perfectly with the earthy lentils, while tart cranberries and crunchy pecans create a symphony of flavors and textures that dance on your palate.
What makes this Lentil stuffed delicata squash with cranberries and pecans truly special is not just its vibrant fall colors or satisfying taste, but how easily it comes together while looking like you spent hours preparing it. The natural sweetness of roasted delicata squash contrasts beautifully with the savory lentil filling, creating a dish that’s both nutritious and indulgent. Whether you’re looking for a healthy plant-based meal option or a showstopping centerpiece for your holiday table, this recipe delivers on all fronts.
Why You’ll Love This Lentil Stuffed Delicata Squash with Cranberries and Pecans
- Perfect balance of flavors – Sweet, savory, tart, and nutty elements work harmoniously
- Nutrient-dense meal – Packed with protein, fiber, and essential vitamins
- Naturally gluten-free and vegan – Accommodates multiple dietary preferences
- Make-ahead friendly – Prepare components in advance for quick assembly
- Budget-friendly – Uses affordable pantry staples with seasonal produce
- Visually impressive – Looks sophisticated despite simple preparation
- Versatile recipe – Easy to customize based on what you have available
- One-pan potential – Minimal cleanup required
- Perfect for meal prep – Stores and reheats beautifully
- Holiday-worthy presentation – Elegant enough for Thanksgiving or Christmas dinner
Ingredients for Lentil Stuffed Delicata Squash with Cranberries and Pecans
For the Squash:
- 2-3 medium delicata squash, halved lengthwise and seeds removed
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
For the Filling:
- 1 cup green or brown lentils, rinsed and drained
- 1 cup wild rice blend
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2½ cups vegetable broth
- 1 teaspoon curry powder
- ½ teaspoon ground cumin
- 1 tablespoon brown sugar or maple syrup
- ½ cup dried cranberries
- ½ cup pecans, roughly chopped
- Salt and freshly ground black pepper, to taste
- Fresh herbs for garnish (parsley, thyme, or sage)
How to Make Lentil Stuffed Delicata Squash with Cranberries and Pecans – Step by Step
Preparing the Squash
Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
Step 2: Slice the delicata squash in half lengthwise. The skin is edible, so no need to peel! Using a spoon, scoop out the seeds and stringy center.
Step 3: Place the squash halves cut-side up on the prepared baking sheet. Brush with 1 tablespoon of olive oil and season generously with salt and pepper.
Making the Lentil Filling
Step 4: Heat 2 tablespoons of olive oil in a large oven-proof skillet over medium heat. Add the onion and cook until softened and translucent, about 5 minutes.
Step 5: Add the wild rice blend, minced garlic, curry powder, cumin powder, salt, and pepper to the skillet. Cook for 1-2 minutes, stirring constantly to toast the rice and spices, releasing their fragrances.
Step 6: Pour in the vegetable broth and bring to a simmer. Add the lentils, brown sugar or maple syrup, dried cranberries, and chopped pecans. Stir well to combine all ingredients.
Step 7: Reduce heat to medium-low and cook, stirring occasionally, until the liquid is absorbed and the lentils and rice are tender, about 25-30 minutes. If needed, add more broth or water, 2 tablespoons at a time.
Assembling and Baking
Step 8: Generously spoon the lentil pilaf mixture into the cavities of the delicata squash halves, mounding slightly.
Step 9: Cover the baking sheet with foil and bake in the preheated oven for 30 minutes.
Step 10: Remove the foil and continue baking for an additional 15-20 minutes, until the squash is completely tender and the tops are slightly crispy.
Step 11: Remove from oven and let cool for 5 minutes before garnishing with fresh herbs.
Pro Tips for Making the Best Lentil Stuffed Delicata Squash with Cranberries and Pecans
- Choose the right squash: Look for delicata squash that feel heavy for their size with firm, unblemished skin. Medium-sized squash work best for individual servings.
- Don’t overcook the lentils: Keep them slightly al dente in the filling mixture as they’ll continue cooking inside the squash.
- Toast your pecans: For enhanced flavor, toast the pecans in a dry skillet for 3-5 minutes before adding them to the mixture.
- Make it your own: This recipe is incredibly versatile. Try substituting quinoa for the wild rice blend, walnuts for pecans, or dried cherries for cranberries.
- Prep ahead: The lentil filling can be made up to 3 days in advance and stored in the refrigerator, making this perfect for meal prep or holiday planning.
- Test for doneness: To check if your squash is properly cooked, pierce it with a fork – it should slide in easily with little resistance.
- Enhance the sweetness: For caramelized edges on your squash, brush the cut edges with maple syrup before the final baking phase.
Best Ways to Serve Lentil Stuffed Delicata Squash with Cranberries and Pecans
This Lentil stuffed delicata squash with cranberries and pecans makes for a stunning presentation on its own, but here are some suggestions to elevate your meal:
- Serve over a bed of sautéed greens like kale or spinach for added nutrition
- Drizzle with a simple tahini sauce for creaminess and extra protein
- Add a side of roasted Brussels sprouts for a complete fall-inspired meal
- For a holiday table, arrange the stuffed squash on a large platter surrounded by fresh herbs and pomegranate seeds
- Pair with a crisp green salad dressed with a simple vinaigrette for a lighter meal
- For non-vegan guests, a dollop of Greek yogurt or crumbled goat cheese makes a delicious topping
- Complete the meal with a warming soup as a starter, like our [Butternut Squash Soup]
Nutritional Information for Lentil Stuffed Delicata Squash with Cranberries and Pecans
Per serving (½ stuffed delicata squash):
- Calories: 315 kcal
- Protein: 12g
- Carbohydrates: 48g
- Fiber: 11g
- Sugar: 9g
- Fat: 10g
- Saturated Fat: 1g
- Sodium: 285mg
- Potassium: 890mg
- Iron: 25% DV
- Vitamin A: 15% DV
- Vitamin C: 20% DV
This Lentil stuffed delicata squash with cranberries and pecans is packed with nutrients, making it a perfect choice for a balanced, plant-based meal. The combination of lentils and wild rice provides complete protein, while the squash delivers essential vitamins and minerals.
Storage & Leftovers
This Lentil stuffed delicata squash with cranberries and pecans stores beautifully, making it perfect for meal prep or enjoying leftovers:
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze individual portions in freezer-safe containers for up to 3 months. The texture of the squash may change slightly upon thawing.
- Reheating: For best results, reheat in a 350°F (175°C) oven for 15-20 minutes until warmed through. Microwave for 2-3 minutes if you’re in a hurry, though the squash won’t be as firm.
- Make-ahead tips: Prepare the lentil filling and pre-roast the squash separately up to 3 days ahead, then assemble and bake before serving.
Frequently Asked Questions
What are the health benefits of lentil stuffed delicata squash?
Lentil stuffed delicata squash with cranberries and pecans is a nutritional powerhouse. Lentils provide plant-based protein and fiber, delicata squash offers vitamins A and C, pecans contribute heart-healthy fats, and cranberries add antioxidants. This balanced meal supports digestive health, provides sustainable energy, and helps maintain steady blood sugar levels. It’s also naturally gluten-free and plant-based, making it suitable for various dietary needs.
How long does it take to cook lentil stuffed delicata squash?
The total time to prepare Lentil stuffed delicata squash with cranberries and pecans is about 75 minutes. This includes 15 minutes of prep time and 60 minutes of cooking time. However, you can significantly reduce the active cooking time by preparing the lentil filling in advance. The final baking takes approximately 45-50 minutes (30 minutes covered, 15-20 minutes uncovered).
Can I substitute ingredients in lentil stuffed delicata squash recipe?
Absolutely! This Lentil stuffed delicata squash with cranberries and pecans recipe is highly adaptable:
- Squash: Acorn, buttercup, or small butternut squash work well as alternatives
- Lentils: Any variety works, but red lentils cook faster and have a softer texture
- Grains: Brown rice, quinoa, farro, or bulgur can replace the wild rice blend
- Nuts: Walnuts, almonds, or pumpkin seeds are excellent substitutes for pecans
- Dried fruit: Raisins, cherries, or chopped apricots can replace cranberries
- Spices: Adjust to taste or try cinnamon, allspice, or herbs like thyme and rosemary
What can I serve with lentil stuffed delicata squash?
Lentil stuffed delicata squash with cranberries and pecans is a hearty main dish that pairs well with simple sides:
- A crisp green salad with vinaigrette
- Steamed or sautéed green beans
- Roasted Brussels sprouts or broccoli
- A warming soup as a starter
- Crusty whole grain bread
- For non-vegan guests, a dollop of Greek yogurt or crumbled goat cheese makes a delicious topping
- A glass of red wine or sparkling apple cider complements the flavors beautifully
Conclusion
This Lentil stuffed delicata squash with cranberries and pecans recipe proves that nutritious, plant-based cooking can be both elegant and satisfying. The combination of tender squash, protein-packed lentils, and flavorful mix-ins creates a dish that’s greater than the sum of its parts. Whether you’re planning a special holiday meal, looking for a wholesome weeknight dinner, or aiming to impress at a dinner party, this recipe delivers on all fronts.
What makes this dish truly special is its versatility. You can adjust ingredients based on what’s in your pantry, prepare components ahead of time, and scale it up or down depending on your needs. It’s a celebration of fall’s bounty that’s worth enjoying year-round.
Have you tried making Lentil stuffed delicata squash with cranberries and pecans before? What variations would you add to make it your own? Share your experience in the comments below and don’t forget to save this recipe for your next cooking adventure!
Print
Lentil Stuffed Delicata Squash with Cranberries and Pecans
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This lentil stuffed delicata squash with cranberries and pecans is a nutritious and delicious plant-based dish, perfect for special occasions or weeknight dinners.
Ingredients
- 2–3 medium delicata squash, halved lengthwise and seeds removed
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 cup wild rice blend
- 1 teaspoon curry powder
- 1 teaspoon cumin powder
- 2 cups vegetable broth
- 1 cup cooked green or brown lentils (or canned, drained and rinsed)
- 1 tablespoon brown sugar
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Cut the delicata squash in half lengthwise and scoop out the seeds.
- Heat 2 tablespoons of olive oil in a large oven-proof skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
- Add the wild rice blend, minced garlic, curry powder, cumin powder, salt, and pepper to the skillet. Cook for 1-2 minutes, stirring constantly.
- Pour in the vegetable broth and bring the mixture to a simmer. Add the cooked lentils, brown sugar, dried cranberries, and chopped pecans. Stir well to combine.
- Place the delicata squash halves on a baking sheet, cut-side up. Drizzle with the remaining tablespoon of olive oil and season with salt and pepper.
- Spoon the lentil and rice mixture into each squash half, allowing it to overflow slightly. Cover the baking sheet with foil.
- Place the covered baking sheet in the oven and bake for 30 minutes.
- Remove the foil and continue baking for an additional 15-20 minutes until the squash is fork-tender.
Notes
- Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- For best results, reheat in a 350°F oven for 15-20 minutes until warmed through.
- For a great presentation, serve each squash half on a pool of cranberry sauce.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half of squash
- Calories: 320
- Sugar: 8g
- Sodium: 285mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 11g
- Protein: 9g
- Cholesterol: 0mg
