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
Scale
- 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