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.
TURKEY SAUSAGE-STUFFED DELICATA SQUASH
All the flavors of fall are packed into this comforting meal. Serve one half per person as a main entree, or slice into wedges and serve as a side dish. Delicata squash are usually about 1 to 1 1/2 pounds each. If you don't have any leftover rice, feel free to leave it out or replace with any cooked grain.
Provided by France C
Categories Fruits and Vegetables Vegetables Squash Winter Squash Delicata Squash
Time 50m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil or parchment paper.
- Brush cut sides of squash with 2 teaspoons oil. Place cut-sides down on the baking sheet.
- Bake in the preheated oven until soft, 20 to 25 minutes.
- Heat 1 tablespoon oil in a medium pan over medium-high heat. Add turkey sausage. Saute, breaking up into small crumbles, until browned, 2 to 3 minutes. Reduce heat to medium and add celery, onion, garlic, sage, rosemary and thyme. Continue cooking until vegetables are soft, 4 to 5 minutes. Stir in rice, cherries, and parsley until mixture is warmed through, 1 to 2 minutes.
- Turn squash halves over so they are cut-side up. Fill with the sausage mixture and top with Parmesan cheese. Return to oven and bake until cheese is melted, 2 to 3 minutes.
Nutrition Facts : Calories 348.2 calories, Carbohydrate 19.1 g, Cholesterol 68.5 mg, Fat 21.7 g, Fiber 2.5 g, Protein 20 g, SaturatedFat 5 g, Sodium 799.4 mg, Sugar 7.7 g
DELICATA SQUASH WITH NUT STUFFING
I've made this twice now and everyone loves it. I tried it with acorn squash and it's just as good. I bet any mild squash would work.
Provided by paulettep
Categories Winter Squash Recipes
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a large skillet over medium-high heat. Add onion, garlic, and salt. Cook, stirring occasionally, until onion is soft, about 3 minutes. Stir in sage and cook until fragrant, about 1 minute. Stir in walnuts, pistachios, almonds, and pine nuts. Remove from the heat.
- Combine 1/3 cup Parmesan cheese, yogurt, and egg in a large bowl. Stir in nut mixture. Divide stuffing among squash halves. Sprinkle with more Parmesan cheese.
- Bake until acorn squash is tender when pierced with a fork and stuffing starts to brown, about 45 minutes.
- Cut each piece in half to serve.
Nutrition Facts : Calories 267.6 calories, Carbohydrate 21.3 g, Cholesterol 64.4 mg, Fat 17.7 g, Fiber 4.1 g, Protein 10 g, SaturatedFat 5.6 g, Sodium 427 mg
ROASTED STUFFED DELICATA SQUASH
Roasted delicata squash halves filled with a delicious Mediterranean farro mixture with nuts and dried fruit. Serve these stuffed winter squash as a hearty side or an impressive vegan main with your favorite salad!
Provided by Suzy Karadsheh
Categories Side Dish
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees F and position a rack in the middle.
- Wash the delicata squash and dry well. To make it easier to slice, place them (whole) in the microwave and warm for 2 to 3 minutes. Carefully remove them from the oven and slice each in half length-wise (use an oven mitten or wait until the squash is cool enough to handle). Using a spoon, scoop out the seeds making a cavity for the filling (discard the seeds or you can clean and roast them for later use).
- Brush the flesh, cleaned side of the delicata squash with olive oil (including the cavity). Season with kosher salt. Mix the ground cinnamon and nutmeg in a small bowl, and season the delicata squash with ½ of this mixture.
- On a large baking sheet, arrange the delicata squash halves, flesh-side down.
- Roast in the heated oven for 25 minutes or until fully cooked and tender. Using a pair of tongs, flip the squash over and return to the oven for just 5 more minutes.
- While the squash is roasting, prepare the filling. First, cook the farro in boiling salted water according to package instructions (mine took 2 cups of boiling water and 20 minutes of cooking time. Farro should absorb the cooking liquid. It is ready when it is tender and somewhat chewy).
- In a large skillet heat 2 tablespoons extra virgin olive oil, cook the shallots, onions and garlic over medium heat, tossing for a bit, until softened (3 to 5 minutes). Season with kosher salt and the remaining nutmeg and cinnamon. Add in the nuts and dried fruit, and cook until warmed through. Add the cooked farro and toss to combine.
- Assemble the stuffed squash. When the squash is ready, transfer the squash halves to a serving platter. Spoon the farro filling into each squash cavity. Serve!
Nutrition Facts : Calories 360.7 kcal, Carbohydrate 45.5 g, Protein 6.7 g, Fat 20.1 g, SaturatedFat 2.2 g, Sodium 306.7 mg, Fiber 8 g, Sugar 6.5 g, UnsaturatedFat 10.6 g, ServingSize 1 serving
SHANNON'S STUFFED DELICATA SQUASH
This relatively simple recipe makes a lovely presentation as a side or main dish. Delicata squash is a mild squash similar to butternut, which is a suitable replacement squash if you cannot find delicata. This is a great recipe for experimentation. Consider adding to your turkey mixture: red bell pepper, curry, or pine nuts. For a filler, you could add brown, white, or wild rice. Or experiment on your own. Enjoy!
Provided by jozemom
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 58m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place squash cut side-down on a shallow baking dish with about 1/2 inch water at the bottom.
- Bake in the preheated oven until fork-tender, 20 to 30 minutes.
- Heat 2 tablespoons oil in a 12-inch skillet over medium heat. Add onion and celery; cook and stir until onions are translucent, about 5 minutes. Add turkey, bacon, garlic, turmeric, cumin, safflower, and sea salt; cook and stir until turkey is no longer pink, about 6 minutes. Add chard and just enough broth to create steam. Cook until chard is wilted and liquid has evaporated, about 4 minutes.
- Drain any remaining liquid from under the squash. Flip squash cut side-up. Spread goat cheese equally over each squash half; fill cavities with the turkey mixture.
- Toss bread crumbs and butter together lightly in a bowl; spread evenly over the squash halves. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Return squash to the oven and bake under the broiler, watching closely, until bread crumbs are golden brown, 3 to 5 minutes.
Nutrition Facts : Calories 302.1 calories, Carbohydrate 19.1 g, Cholesterol 62.2 mg, Fat 19.2 g, Fiber 2.5 g, Protein 17.2 g, SaturatedFat 7.1 g, Sodium 318.2 mg, Sugar 3.6 g
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
DELICATA SQUASH STUFFED WITH DRIED FRUIT AND NUTS
I got some delicata squash from my organic food basket. I wanted to serve them stuffed, so I came up with this recipe, adapted from other recipes I have found. Also, you can eat the skin of the delicata squash, so this recipe is ultra simple to make and eat!
Provided by KelBel
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Place squash cut side down on a baking pan with sides. Add 1/2 inch water to pan.
- Bake for 30 minutes or until squash is slightly soft. Remove squash from oven. Pour water off pan and carefully turn over so cut side is up.
- Combine all ingredients for stuffing mixture.
- Place mixture into the 4 squash cavities. Return to oven, continue baking for 30 minutes or until squash is soft and topping is browned.
- Serve immediately.
Nutrition Facts : Calories 178.1, Fat 9, SaturatedFat 1, Sodium 97.1, Carbohydrate 24.6, Fiber 2.5, Sugar 16.8, Protein 2.3
WHOLE-ROASTED STUFFED DELICATA SQUASH
Here is a vegetarian dinner course of impressive size and heft, to rival any stuffed chicken, turkey or loin of pork. The interior is a riff on a kale salad run through with croutons, dried cranberries, blue cheese and a spray of maple-scented pecans that complement the sweet flesh of the squash. You could use small sugar pumpkins for the main event, or really any sweet-fleshed winter squash, but delicata squash is our favorite option for reasons of taste and beauty. Unless you are serving it as a side dish, avoid the temptation to cut the squash vertically, to create boats for the stuffing. Boats are for side dishes. They are halves of a whole. For a main course, serve a squash per person, standing tall on each plate.
Provided by Sam Sifton
Categories dinner, main course, side dish
Time 1h30m
Yield 6 to 12 servings
Number Of Ingredients 12
Steps:
- Cut 1 inch off the top and bottom of each squash. Use a melon baller or small spoon to scrape out the seeds. Sprinkle the inside of the squash with salt and pepper, then stand them upright on an oiled baking sheet.
- Heat oven to 425 degrees. In a large saucepan set over medium-high heat, melt 2 tablespoons of the butter. When it foams, add onions to pan and sauté, stirring frequently, until they begin to soften and turn translucent, approximately 6 to 8 minutes. Add kale to pan and continue to cook, tossing, until kale begins to wilt, about 5 minutes. Remove pan from heat and put vegetables into a large bowl.
- Meanwhile, place bread cubes on a sheet pan and toast in the oven until they begin to crisp on the outside, approximately 7 to 9 minutes. Add bread cubes to the bowl with the vegetables, and then add blue cheese and cranberries. Stir to combine.
- Put pecans in a dry sauté pan set over medium heat and toast the nuts until they begin to darken and turn fragrant, approximately 4 to 6 minutes. Stir in maple syrup and allow to cook for 1 minute, then scrape into the bowl with the rest of the stuffing and toss to combine. Taste and season the mixture with salt and pepper.
- Lower oven temperature to 400 degrees. Divide the stuffing between the squash. Cut the remaining 2 tablespoons of butter into 6 pieces, and top each squash with a dot of butter. Roast squash until the flesh has softened and you can easily pierce it with a fork, approximately 45 minutes. If the squash is browning too quickly, lay a sheet of aluminum foil over the top to prevent burning.
- Sprinkle parsley over the squash. Serve 1 whole squash per person as a main course, or 1/2 squash or less as a side dish.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 11 grams, Carbohydrate 44 grams, Fat 17 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 909 milligrams, Sugar 10 grams, TransFat 0 grams
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- Heat cooking spray in a large skillet over medium-high heat. Remove sausages from casing and place in skillet with chopped onion, breaking the sausage apart as it cooks. Cook until sausage is no longer pink. Once the sausage is cooked, transfer it with a slotted spoon to a separate plate, and set aside.
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