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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md.Mahfuz ahamed
[email protected]I've made this recipe several times now and it's always a hit. It's a great way to use up leftover squash and it's also a healthy and satisfying meal.
Feku Das
[email protected]This is one of my favorite recipes. It's so easy to make and it's always a hit with my family and friends. I highly recommend this recipe!
Joy Anthonio
[email protected]I made this recipe for Thanksgiving and it was a huge success. The squash was a beautiful presentation and the filling was so flavorful. I will definitely be making this again next year.
Nana Aboagye Frederick
[email protected]This dish is perfect for fall. The flavors of the squash, cranberries, and pecans are all so warm and inviting. I love serving this to guests because it's always a crowd-pleaser.
Lisam Magar
[email protected]I've made this recipe several times now and it's always a hit. It's a great way to use up leftover squash and it's also a healthy and satisfying meal.
Noman Yousaf
[email protected]This is one of my favorite recipes. It's so easy to make and it's always a hit with my family and friends. I highly recommend this recipe!
Reaz Uddin Ahmed
[email protected]I made this recipe for Thanksgiving and it was a huge success. The squash was a beautiful presentation and the filling was so flavorful. I will definitely be making this again next year.
sarah ssebadduka
[email protected]This dish is perfect for fall. The flavors of the squash, cranberries, and pecans are all so warm and inviting. I love serving this to guests because it's always a crowd-pleaser.
Jannat Tasmin
[email protected]I've made this recipe several times now and it's always a hit. It's a great way to use up leftover squash and it's also a healthy and satisfying meal.
MD Hanif Khan
[email protected]This is one of my favorite recipes. It's so easy to make and it's always a hit with my family and friends. I highly recommend this recipe!
Nwosu Michael
[email protected]I made this recipe for Thanksgiving and it was a huge success. The squash was a beautiful presentation and the filling was so flavorful. I will definitely be making this again next year.
farhan naim
[email protected]This dish is perfect for fall. The flavors of the squash, cranberries, and pecans are all so warm and inviting. I love serving this to guests because it's always a crowd-pleaser.
Myles
[email protected]I've made this recipe several times now and it's always a hit. It's a great way to use up leftover squash and it's also a healthy and satisfying meal.
Taylor Rawlings
[email protected]This is one of my favorite recipes. It's so easy to make and it's always a hit with my family and friends. I highly recommend this recipe!
SAMUEL AIFHELI MATHOBO
[email protected]I made this recipe for Thanksgiving and it was a huge success. The squash was a beautiful presentation and the filling was so flavorful. I will definitely be making this again next year.
dibesh mondal
[email protected]This dish is perfect for fall. The flavors of the squash, cranberries, and pecans are all so warm and inviting. I love serving this to guests because it's always a crowd-pleaser.
Shakeel Rana
[email protected]I've made this recipe several times now and it's always a hit. It's a great way to use up leftover squash and it's also a healthy and satisfying meal.
Sourov Roy
[email protected]This recipe was easy to follow and the end result was amazing. The squash was tender and the filling was flavorful. I highly recommend this recipe!
Landi Gjoka
[email protected]I made this for my family last night and they loved it! Even my picky eater son ate two helpings. Thanks for sharing this recipe!
Oladeji Sanni
[email protected]This dish was absolutely delicious! The flavors were perfectly balanced and the squash was cooked to perfection. I will definitely be making this again.