Wild Rice, Lentil & Cranberry Stuffed Delicata Squash

Wild Rice, Lentil & Cranberry Stuffed Delicata Squash
Created By: Alissa at OhMyVeggies.com
Use: Madeline French Green Lentils
Yields: 4 servings

Wild Rice, Lentil & Cranberry Stuffed Delicata Squash
Recipe and photo courtesy of Alissa, Oh My Veggies

For the wild rice, lentil & cranberry stuffing:

2 cups vegetable broth
1/2 cup uncooked wild rice
1/4 cup dried green lentils (Rinse and sort before cooking, removing any non-lentil material.)
1 tablespoon olive oil
1 medium onion, diced
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1 garlic clove, minced
1/2 cup dried cranberries
Salt and pepper to taste

For the roasted squash:
2 medium delicata squashes (about 1 pound each)
1 tablespoon olive oil

Make the wild rice, lentil & cranberry stuffing:

Place the broth into a medium saucepan and place it over high heat. Bring to a boil, then stir in the wild rice and lentils, and lower heat. Cover and simmer over low heat until the rice and lentils are tender, about 50 minutes. Drain any excess liquid.

Coat the bottom of a large skillet with olive oil and place it over medium-low heat. Add the onion, sage and thyme to the skillet and cook, stirring occasionally, until the onion softens and just begins to caramelize, about 15 minutes. Add the garlic and cook 1 minute more. Add the wild rice and lentil mixture and cranberries to the skillet and raise the heat to medium-high. Cook 1-2 minutes, just until the mixture is heated through. Remove from heat and season with salt and pepper to taste.

Roast the delicata squash:
While the rice and lentils cook, preheat the oven to 400°F. Line a baking sheet with parchment paper.

Using a sharp knife, trim the ends from each squash, then carefully slice them in half lengthwise. Scoop out the seeds using a spoon. Rub lightly with olive oil and place each half, cut side down, on the prepared baking sheet. Bake until tender, about 30-35 minutes.

Stuff each squash half with wild rice and lentil stuffing, then serve.

The lentils cook up a bit softer than normal, to provide some contrast with the grainy texture of the wild rice. If you prefer your lentils firm, just add them to the saucepan about 10 minutes after the rice. Save time by preparing the stuffing in advance and reheating it the day of serving. Just add a few splashes of water and heat briefly in the microwave or in a skillet over medium heat. You can also prepare your squash by cutting and removing the seeds a day or so in advance.

For more of Alissa's delicious recipes, please visit Oh My Veggies