Delicata is a light yellow squash with green stripes and a creamy, rich texture. One of the best things about delicata is that it's much easier to clean, cut and cook than butternut or other winter squash varieties. Hannah Kaminsky of Fairfield, Conn., creator of the My Sweet Vegan blog, was inspired by the tubelike shape of the delicata. "Each perfect yellow and green-striped edible tube becomes an ideal vessel for every sort of filling imaginable, no matter how you cut or cook it," said Ms. Kaminsky.
Provided by Tara Parker-Pope
Categories main course
Time 5h20m
Yield 4 main-dish servings
Number Of Ingredients 18
Steps:
- Place the cashew pieces in a bowl and cover with cool water. Cover and place in the fridge to soak for four hours.
- Thoroughly drain the soaked cashews and combine with the chopped mint, lemon juice, water and salt in a blender. Purée, pausing to scrape down the sides of the canister with a spatula as needed, until completely silky-smooth. This process may take longer if you use a lower-powered blender, but stick with it; that creamy texture is important. Stir in the cucumber pieces by hand. Store in an air-tight container and keep refrigerated prior to serving.
- For the filling, heat olive oil in a medium pot over medium heat before adding the shallots and jalapeno. Cook until translucent, then add the cumin and mustard seeds. Cook until the entire mixture is highly aromatic, about a minute. Add the lentils and broth and bring to a boil. Once boiling, reduce heat to a simmer and cover. Cook for about 30 minutes, until the liquid has absorbed and lentils are tender. Add the coconut milk and vinegar and season with salt and pepper. Keep the pot partially covered and simmer for an additional 5 to 10 minutes, until the liquid has been absorbed. Cover and keep warm.
- As the lentils cook, preheat oven to 375 degrees. Cut both squash in half lengthwise and scoop out (but reserve) seeds. Place each half with the cut sides down on a lightly greased baking sheet and bake for about 30 minutes, or until a fork easily pierces the flesh. Remove from oven and let cool for at least 5 minutes before handling.
- Reduce oven to 250 degrees and toss the reserved seeds with 1 tablespoon of olive oil and a pinch of salt and roast for 10 to 20 minutes, stirring frequently to prevent them from burning. Once golden and crisp, remove from oven and allow to cool.
- Flip the roasted delicata squashes up to turn them into boats and spoon the warm lentils inside. Serve the cashew raita alongside for guests to top their squashes as desired and finish with a sprinkle of roasted seeds.
Nutrition Facts : @context http, Calories 622, UnsaturatedFat 18 grams, Carbohydrate 72 grams, Fat 31 grams, Fiber 11 grams, Protein 22 grams, SaturatedFat 11 grams, Sodium 845 milligrams, Sugar 9 grams
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Ratul Ratul Ratul Ratul
[email protected]Overall, this was a great recipe. The squash was perfectly cooked and the filling was delicious. I would definitely make this again.
Shaniya Harry
[email protected]This recipe was a bit bland for my taste. I added some extra spices to the filling and it was much better.
Talha Aesthetic
[email protected]I love the combination of sweet and savory in this dish. The squash is roasted to perfection and the filling is packed with flavor. I will definitely be making this again!
Shyambabu Sarraf
[email protected]This dish is a great vegetarian option for a fall dinner party. It's hearty and satisfying, and the presentation is beautiful.
Arun Sunuwar
[email protected]I'm allergic to nuts, so I substituted sunflower seeds for the cashews in the raita. It turned out great!
Nahid Khan (Bad boy)
[email protected]This recipe is a great way to use up leftover lentils. I had some cooked lentils in my fridge and this was the perfect way to use them up. The dish was quick and easy to make, and it was also very delicious.
Ahmadshah Shah
[email protected]I followed the recipe exactly and my squash turned out a little undercooked. Next time I'll roast it for a few extra minutes.
Waseem Noor
[email protected]I made this recipe for a potluck and it was a huge hit! Everyone loved the unique flavor combination. I especially liked the way the sweetness of the squash balanced out the savory filling.
Kuhle Sanda
[email protected]This dish was a bit time-consuming to make, but it was totally worth it. The flavors were incredible and the presentation was beautiful. I served it to my friends for dinner and they all raved about it. Will definitely be making this again!
Emmanuel Akamsoko
[email protected]I'm not usually a fan of squash, but this recipe changed my mind. The squash was perfectly roasted and the filling was delicious. I especially loved the cashew raita, which added a creamy and tangy touch. Highly recommend!
Abbas Adam
[email protected]This stuffed delicata squash was an absolute delight! The combination of lentils, cashew raita, and squash was so flavorful and satisfying. I loved the crispy skin of the squash and the creamy texture of the filling. Definitely a dish I'll be making