They say Thanksgiving is all about the sides, and as someone who doesn’t partake in turkey, it’s safe to say that I agree.
This here’s a side that I’m pretty excited about, too: Wild Rice & Lentil Stuffed Delicata Squash.
Stuffed delicata squash makes for the perfect transitional side. And by transitional I mean it can be a side for the meat-eaters but easily transition into a main dish for the vegan and vegetarian folks. (I also call these substantial sides or meal-worthy sides because apparently it is in my nature to be wildly inconsistent. Either way: Super-handy for multi-vore households.)
This stuffed delicata squash recipe uses what is apparently my favorite winter squash to cook with this year, delicata squash. I’ve had these things in bowls, baskets, rolling around on my kitchen counter, and roasting in my oven all season long. Love the things, just love ’em.
This stuffed delicata squash might be my application so far.
So here’s what we’ve got:
A nice, hearty wild rice pilaf, amped up with French green lentils, flavored with curry powder and cumin, and dotted with dried cranberries and pecans. So good on its own. BUT WAIT. There’s more.
While the pilaf is cooking up to perfection, just go ahead and roast up your delicata squash, because we’re about to elevate it to something special.
Once your pilaf is done and your squash is roasted, just fill in your little squash boats, sprinkle with parsley, and away you go.
Can’t you just see this on your Thanksgiving table?
Oh and did I mention these bad boys are vegan AND gluten-free? Perfect for when you have guests with special diets – just cover ’em all in one swoop. Well, and if you have anyone with nut allergies coming to the table, you could totally leave those out too – this dish is still plenty delicious without.
Wild Rice & Lentil Stuffed Delicata Squash with Cranberries & Pecans
Ingredients
For the pilaf (filling):
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 3/4 cup wild rice blend (rinsed well)
- 2 medium cloves garlic (minced)
- 1-2 teaspoons curry powder (to taste*)
- 1 teaspoon cumin powder
- 1/2 teaspoon salt
- Freshly ground black pepper
- 3-4 cups vegetable broth
- 1/3 cup French green lentils (rinsed)
- 1 tablespoon dark brown sugar (packed)
- 1/2 cup dried cranberries
- 1/3 cup chopped pecans
For the squash:
- 3 delicata squash (stems cut off, halved vertically, seeds removed)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the garnish:
- A few leaves of fresh parsley (chopped, for garnish)
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Make the pilaf. Set a large saute pan with lid (or a medium dutch oven) over low heat. Add the olive oil. When hot, add the onion. Cook, stirring occasionally, until translucent, about 8 minutes. Add the rice and cook, stirring frequently, until a few pieces of the rice start to get golden on the ends, about 3 minutes. Add the garlic, 1 teaspoon curry powder, cumin, salt, and pepper and cook, stirring frequently, for one more minute.
- Add 3 cups of the vegetable broth, the brown sugar, and the lentils. Increase heat to high and bring to a boil. Then reduce heat to a simmer, stir, and cover. Set the timer for 40 minutes, stirring occasionally. If the mixture begins to get too dry before being cooked all of the way, add additional broth. If the mixture seems too wet after cooking for awhile, vent the pan to help some of the liquid evaporate. I've found making the pilaf is not an exact science as each pan is different, so just monitor your pilaf as it cooks. Pilaf is done when it's relatively dry and the lentils and rice are tender, about 40 minutes.
- Remove pilaf from heat and stir the dried cranberries and chopped pecans. Taste and add the remaining teaspoon of curry powder and more salt and pepper if you wish.
- Meanwhile, while the pilaf cooks, prepare the delicata squash. Cut the stems off the ends, half lengthwise, scrape the seeds out with a spoon, and brush the inside of each half with olive oil. Sprinkle with salt and pepper and place cut side down on a large baking sheet. Bake for about 20 minutes, until fork-tender and golden around the edges. Remove from oven.
- When ready to serve, flip over the delicata squash and spoon pilaf into the squash halves. I like to mound it just a bit but not too much or serving will become interesting (as in messy). You may have some pilaf left over. Transfer to serving plate and sprinkle chopped parsley over the top. Serve.
I thought this recipe sounded good at first….then as I read on I thought it sounded a little odd but I felt like giving it a try. I’m glad I did!! It’s pretty easy to put together and all of the flavors go well together. The only change I would make is omitting the brown sugar — it didn’t seem necessary. Thank you for the great recipe!
I’m glad you gave it a try! Thanks so much for coming back and giving it a review. 🙂
I made this recipe for dinner and it was delicious! I was a little nervous because it seems like it would be difficult but it was pretty easy! The delicata squash cooked in 20 minutes and the pilaf was really good! I cut down the recipe because I only had 1 delicata squash and I’m looking forward to having the other 1/2 for lunch tomorrow!
I’m so glad you liked this one, Cheryl!
This is one of the best things I’ve made & tasted in a long time!! My husband & I both loved it. Not difficult to make either.
I’m so glad it was a hit for you! Thank you so much for the review.
Amazing recipe, exactly what I was hoping for! I seasoned it a bit differently with turmeric, cinnamon, ginger and dry mustard. Didn’t have cranberries so I used raisins instead. Delicious! You can also eat it by just grabbing it with your hand and it holds together really well! 🙂
This is absolutely delicious! I made it for my vegetarian adult daughter, but the entire family LOVED it! I will serve this throughout the winter, but it was especially fitting for Thanksgiving! Thank you for sharing this gourmet-caliber recipe!