WILD RICE & LENTIL STUFFED DELICATA SQUASH WITH CRANBERRIES & PECANS
Wild rice pilaf heartied up with lentils, flavored with curry spices and cumin, and dotted with sweet dried cranberries and crunchy pecans - all served up in delicious roasted delicata squash halves. Yum!
Provided by Kare for Kitchen Treaty
Time 1h5m
Number Of Ingredients 18
Steps:
- 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.
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skid and pump
[email protected]I'm looking forward to trying this recipe. It looks delicious.
REHAN Safdar
[email protected]This is a great recipe for a beginner cook. It's easy to make and the results are impressive.
Priyosree Arradha
[email protected]I'm not sure what went wrong, but my squash turned out mushy. I think I might have cooked it for too long.
UNFVMILIVR
[email protected]This recipe is easy to follow and the results are delicious. I highly recommend it.
Jadesola Adeyemi
[email protected]I've made this dish several times and it's always a hit. It's a great way to get my kids to eat their vegetables.
Eli Dekay
[email protected]This is a healthy and satisfying dish that is perfect for a fall meal.
Suzette BLake
[email protected]I'm not a big fan of delicata squash, but this recipe changed my mind. The stuffing is so flavorful and the squash is cooked perfectly.
Charity Zulu
[email protected]This dish is a great way to use up leftover wild rice and lentils.
Shabab nasir Nasir
[email protected]I found this recipe to be a bit too bland. I added some additional spices and herbs to give it more flavor.
Sajib Al Hasan Hera
[email protected]This is a beautiful and delicious dish that is perfect for a special occasion.
Saturday Hope
[email protected]I love the combination of flavors in this dish. The wild rice and lentils are hearty and filling, while the cranberries and pecans add a touch of sweetness and crunch.
Shelby Grindstaff
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the leftovers are even better the next day.
Mehak javed
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the unique flavor combination and the beautiful presentation.
Katina Lamb
[email protected]This stuffed delicata squash recipe is a delicious and healthy fall dish. The wild rice and lentils provide a hearty and protein-packed filling, while the cranberries and pecans add a touch of sweetness and crunch.