Creating the perfect balance of flavors and textures is essential, and this Wild Rice Stuffed Delicata Squash with Cranberries & Pecans does just that. Imagine the nutty and slightly chewy wild rice pairing beautifully with earthy lentils. Add in the sweet cranberries and crunchy pecans, and you have layers of flavor and texture that are simply delightful. When you roast the delicata squash, it enhances its natural sweetness, making it the ideal vessel for this hearty filling.
This recipe not only shines in taste but also in its presentation. The stunning, vibrant hues of the squash and stuffing create an eye-catching dish that’s perfect for special occasions or a comforting weeknight dinner. Packed with nutrients, this dish is vegan-friendly and gluten-free, making it a hit for various dietary preferences. Plus, its simplicity will have you in and out of the kitchen in no time!
Why This Recipe Works
Creating the perfect balance of flavors and textures is essential, and this Wild Rice Stuffed Delicata Squash with Cranberries & Pecans does just that. The nutty and slightly chewy wild rice pairs beautifully with the earthy lentils, while the sweet cranberries and crunchy pecans add layers of flavor and texture. Roasting the delicata squash enhances its natural sweetness, making it the ideal vessel for this hearty filling.
Why You’ll Love This Wild Rice Stuffed Delicata Squash with Cranberries & Pecans
This recipe not only shines in taste but also in its presentation. The stunning, vibrant hues of the squash and stuffing create an eye-catching dish that is perfect for special occasions or a comforting weeknight dinner. Packed with nutrients, this dish is vegan-friendly and gluten-free, making it a hit for various dietary preferences. Plus, its simplicity will have you in and out of the kitchen in no time!
Ingredients
- 2 tablespoons olive oil, divided
- 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, to taste
- 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
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Fresh parsley, chopped, for garnish
Make the Wild Rice Pilaf
Sauté the Aromatics
In a large sauté pan or medium Dutch oven over low heat, add 1 tablespoon of olive oil. Once hot, add the diced onion and sauté until translucent, about 8 minutes.
Toast the Wild Rice
Add the rinsed wild rice to the onions, stirring frequently until a few pieces start to become golden, approximately 3 minutes.
Add Flavors and Liquid
Stir in the minced garlic, 1 teaspoon of curry powder, cumin, salt, and pepper. Cook for an additional minute before adding 3 cups of vegetable broth, brown sugar, and lentils. Increase the heat to high and bring to a boil.
Simmer the Mixture
Once boiling, reduce heat to a simmer, cover, and set the timer for 40 minutes. Stir occasionally and add more broth if needed to avoid dryness. The pilaf is done when the lentils and rice are tender.
Incorporate Cranberries and Pecans
Remove the pilaf from heat and gently stir in dried cranberries and chopped pecans. Taste and adjust seasonings, adding more curry powder or salt as desired.
Roast the Delicata Squash
Prepare the Squash
Preheat your oven to 400°F. Cut the stems off the delicata squash, halve them lengthwise, and use a spoon to scoop out the seeds. Brush the insides with the remaining tablespoon of olive oil and sprinkle with kosher salt and black pepper.
Roast Until Tender
Place the squash cut side down on a large baking sheet and roast for about 20 minutes, or until fork-tender and golden around the edges. Once done, remove from the oven.
Assemble and Serve
Fill the Squash Halves
Carefully flip the roasted delicata squash halves and spoon the wild rice mixture into each half, mounding it slightly. Don’t worry if you have some stuffing left over; it makes for a delicious side!
Garnish and Enjoy
Transfer the stuffed squash to a serving plate and sprinkle with fresh parsley for a pop of color and flavor before serving warm.
Serving Suggestions
Pair this dish with a side of mixed greens drizzled with balsamic vinaigrette or roasted Brussels sprouts for a complete meal.
Tips for Success
- Make sure to monitor the pilaf as it cooks, adjusting liquid as necessary.
- Experiment with spices to make the recipe your own, adjusting the balance between sweet and savory.
Variations
- Substitute quinoa or farro for the wild rice for a different texture.
- Add seasonal vegetables like spinach or mushrooms for more added nutrition.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.
FAQs
1. Can I make this dish ahead of time?
Yes! Prepare the wild rice pilaf and roast the squash ahead of time. Assemble just before serving.
2. Is delicata squash the only option for stuffing?
While delicata squash is ideal, you can use acorn squash or even bell peppers for a different twist.
3. How can I make this recipe spicier?
Add a pinch of cayenne pepper or additional curry powder to enhance the spice level.
4. Can I use dried lentils instead of green ones?
Yes, but ensure they have a similar cooking time (check package instructions) to achieve the best texture.
5. What other nuts can I use in this recipe?
Feel free to substitute walnuts or almonds for pecans, enhancing the dish’s flavor and crunch!
Packed with flavor and wholesome ingredients, this Wild Rice Stuffed Delicata Squash with Cranberries & Pecans is not only a feast for the senses but also a heartwarming dish perfect for sharing with family or friends. As you experiment with this recipe, you’ll find it easy to adapt to your tastes, making it a go-to favorite for any occasion. Enjoy each bite as a celebration of seasonal ingredients and comforting flavors!
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Wild Rice Stuffed Delicata Squash with Cranberries & Pecans
This dish combines nutty wild rice with earthy lentils, sweet cranberries, and crunchy pecans, all in a stunning delicata squash. Perfect for any occasion!
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
Ingredients
- 2 tablespoons olive oil, divided
- 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, to taste
- 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
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Fresh parsley, chopped, for garnish
Instructions
- Sauté onion in olive oil until translucent.
- Add wild rice and toast for a few minutes.
- Stir in garlic, curry powder, cumin, salt, and pepper.
- Add broth, brown sugar, and lentils; bring to boil, then simmer for 40 minutes.
- Mix in cranberries and pecans.
- Prepare delicata squash: cut, scoop seeds, brush with oil, season.
- Roast squash at 400°F for about 20 minutes.
- Fill roasted squash with wild rice mixture and garnish with parsley.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Monitor pilaf while cooking, adding liquid as necessary.
Experiment with spices to create your preferred flavor balance.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Calories: 280
- Sugar: 6
- Sodium: 300
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 8
- Protein: 9
- Cholesterol: 0
