Wild Rice & Lentil Stuffed Delicata Squash

Wild Rice & Lentil Stuffed Delicata Squash with Cranberries & Pecans

 

This is a vegetarian version but would be great with possibly ground turkey or feel free to mix up the grains as well.

 Makes 6 servings

Ingredients

  • For 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 teaspoon curry powder, to taste
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 3-4 cups vegetable broth
  • 1/3 cup French green lentils, rinsed
  • 1 tablespoon packed dark brown sugar
  • 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 extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground

Directions

Preheat oven to 400 degrees. To 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, 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 a while, vent the pan to help some of the liquid evaporate. 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 curry powder and more salt and pepper if desired.

Meanwhile, while the pilaf cooks, prepare the delicata squash. Cut the stems off the ends, halve 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. Mound it just a bit but not too much or the serving will become messy. There may be some pilaf leftover. Transfer squash to a serving plate and sprinkle chopped parsley over the top. Serve.

Chef’s Note: This dish can be varied as far as your imagination can take it. This is a vegetarian version but would be great with possibly ground turkey or feel free to mix up the grains as well. Also, I’ve found making the pilaf is not an exact science as each pan is different, so just monitor your pilaf as it cooks.
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