STUFFED DELICATA SQUASH WITH LENTILS AND CASHEW RAITA
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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Bree otieno
[email protected]This dish was okay.
Raymond Duffy
[email protected]I will never make this dish again.
Abhay Gaming
[email protected]This dish was a disappointment.
jillian boynton
[email protected]I would not recommend this recipe to anyone.
jaeelalyn
[email protected]This dish is not worth the effort.
Thicc Boi
[email protected]This recipe was a waste of time and ingredients.
Deep Saab
[email protected]The cashew raita was too tangy.
Alice Tries
[email protected]The filling was too dry.
Md Jomsed Khan
[email protected]The squash was undercooked.
Brent Killey II
[email protected]This dish was a bit bland for my taste. I think it could have used more spices.
Jupiter Smile
[email protected]I'm not a huge fan of squash, but I really enjoyed this dish. The sweetness of the squash was balanced out by the savory filling. I will definitely be making this again.
Md.samiul hossain Md.samiul hossain
[email protected]This recipe was a bit more time-consuming than I expected, but it was worth it. The squash was perfectly roasted and the filling was flavorful. I will definitely be making this again for special occasions.
Hector Guzman
[email protected]This dish was a great way to use up some leftover lentils. The cashew raita was a nice touch. I will definitely be making this again.
Pardesi J m
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved the unique flavor combination. I will definitely be making this again.
thanwerchand Kolhi
[email protected]This recipe was easy to follow and the end result was delicious! The lentils and cashew raita were a great complement to the roasted squash. I will definitely be making this again.
Salman ahmad
[email protected]The flavors in this dish were amazing! The sweetness of the squash paired perfectly with the tanginess of the cashew raita. I would highly recommend this recipe to anyone looking for a new and exciting vegetarian dish.
Lee Butler
[email protected]This dish was a hit with my family! The kids loved the sweet squash and the adults enjoyed the savory filling. I will definitely be adding this to my regular dinner rotation.
Rudi Daniels
[email protected]I've never cooked delicata squash before, but this recipe made it easy. The squash was tender and flavorful, and the filling was hearty and satisfying. I'll definitely be making this again!
MD jakir Alom
[email protected]This stuffed delicata squash was absolutely delicious! The combination of lentils, cashew raita, and roasted squash was perfect. I will definitely be making this again.