Stuffed Delicata Squash With Lentils And Cashew Raita Recipes

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STUFFED DELICATA SQUASH WITH LENTILS AND CASHEW RAITA



Stuffed Delicata Squash With Lentils and Cashew Raita image

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

1 cup raw cashew pieces
2 tablespoons fresh mint leaves, roughly chopped
3 tablespoons lemon juice
1/4 cup water
1/2 teaspoon salt
2 - 3 Persian cucumbers, finely diced
2 medium delicata squash (About 1 pound each)
2 tablespoons olive oil
3 shallots, finely diced
1 Jalapeno, seeded and finely diced
1 1/2 teaspoons whole cumin seeds
1 1/2 teaspoons whole mustard seeds
1 cup dry beluga lentils
2 cups vegetable broth
2/3 cup full-fat coconut milk
1 tablespoon balsamic vinegar
3/4 - 1 teaspoon salt
1/4 teaspoon freshly ground black pepper

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

WILD RICE & LENTIL STUFFED DELICATA SQUASH WITH CRANBERRIES & PECANS



Wild Rice & Lentil Stuffed Delicata Squash with Cranberries & Pecans image

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

2 tablespoons olive oil
1 medium yellow onion (diced)
3/4 cup wild rice blend (rinsed well)
2 medium cloves garlic (minced)
1-2 teaspoons curry powder (to taste*)
1 teaspoon cumin powder
1/2 teaspoon salt
Freshly ground black pepper
3-4 cups vegetable broth
1/3 cup French green lentils (rinsed)
1 tablespoon dark brown sugar (packed)
1/2 cup dried cranberries
1/3 cup chopped pecans
3 delicata squash (stems cut off, halved vertically, seeds removed)
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
A few leaves of fresh parsley (chopped, for garnish)

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.

WHOLE-ROASTED STUFFED DELICATA SQUASH



Whole-Roasted Stuffed Delicata Squash image

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

6 small delicata squash, about 1 pound each
Kosher salt and ground black pepper, to taste
Olive oil, for the baking sheet
4 tablespoons unsalted butter
2 medium onions, diced
1 bunch red kale (about 1 pound), trimmed and chopped
6 ounces whole-grain bread, cut into 3/4-inch cubes (about 3 cups), from a good-quality loaf
1/2 cup crumbled blue cheese
1/2 cup dried cranberries
1/2 cup pecans, roughly chopped
2 tablespoons maple syrup
2 tablespoons chopped parsley, for garnish

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

TURKEY SAUSAGE-STUFFED DELICATA SQUASH



Turkey Sausage-Stuffed Delicata Squash image

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

1 delicata squash, halved lengthwise and seeded
2 teaspoons olive oil
1 tablespoon olive oil
2 Italian turkey sausages (such as Jennie-O®), casings removed
¼ cup finely chopped celery
¼ cup finely chopped onion
2 cloves garlic, minced
¼ teaspoon dried sage
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ cup cooked wild rice
2 tablespoons coarsely chopped dried cherries
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese

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 STUFFED WITH DRIED FRUIT AND NUTS



Delicata Squash Stuffed With Dried Fruit and Nuts image

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

2 delicata squash, cut in half seeds removed
1/4 cup pine nuts, toasted
2 tablespoons brown sugar
1/4 cup dried cranberries
1/4 cup dried apricot, chopped
1 1/2 cups apples, peeled and diced small
1 tablespoon margarine, melted
1 cup bread cubes
1/2 cup apple cider or 1/2 cup water

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

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