Ingredients
Scale
- 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