Roasted delicata squash recipe with wild rice

Roasted delicata squash recipe with wild rice

To be the only vegetarian in a Thanksgiving table filled with non-vegetarians could be a bit awkward. I understand, because I’ve been that vegetarian while dining for many of my Thanksgivings. Previously I’ve been pretty insistent that I don't require a primary course. You will find generally lots of meatless sides and unless of course you are making your personal vegetarian holiday entre, you actually don’t understand what you’re stepping into. Veggie dogs, pizza bagels and turkeys sculpted from seitan are options. Yup, awkward.

Sooner or later I recognized the best way to avoid everything clumsiness and also have a scrumptious primary course ended up being to leave my butt and craft one by myself. The important thing to carrying this out without making things much more awkward is that this: produce a dish that the meat-eaters while dining can appreciate, and even perhaps enjoy like a side. No, they’re not in to the whole seitan sculpture factor, but neither shall we be held, for instance.

Sweet, scrumptious, melt-in-your-mouth winter squash is one thing everyone jump on board with, and delicata squash is simply that. In situation you aren’t familiar, I’ll just inform you that delicata is essentially the best winter squash, within my humble opinion. It’s got all of the sweetness of butternut, but is available in a pleasant little package that’s far more convenient. Additionally you don’t need to peel it! Prepare it using the skin on, then eat it this way. You won’t even keep in mind that you left your skin on, once you begin chowing lower.

Since we’re speaking Thanksgiving, and squash halves possess a neat little boat shape that’s ideal for holding stuff, I went ahead and cooked up a stuffing in my roasted delicata squash. Instead of traditional bread stuffing, I opted for wild grain, since i love the way the grainy texture pairs using the gentleness from the squash. Lentils add a little bit of protein, dried cranberries a little bit of sweetness, and dried herbs provide some nice savory flavor.

Wild Grain, Lentil & Cranberry Stuffed Delicata Squash

Prep Time: ten minutes

Prepare Time: 35 minutes

Total Time: forty-five minutes

Yield: 4 servings

Think being vegetarian means passing up on a vacation primary course? Reconsider! These tender roasted delicata squash motorboats are full of a sweet and savory mixture of herbed wild grain, lentils and cranberries. Make sure to make extra therefore the non-vegetarians can also enjoy some too!

For that Wild Grain, Lentil & Cranberry Stuffing:

  • 2 cups vegetable broth
  • 1/2 cup uncooked wild grain
  • 1/4 cup dried eco-friendly lentils
  • 1 tablespoon essential olive oil
  • 1 medium onion, diced
  • 1/2 teaspoon applied sage
  • 1/2 teaspoon dried thyme
  • 1 garlic clove clove, minced
  • 1/2 cup dried cranberries
  • Pepper and salt to taste

    For that Roasted Squash:

  • 2 medium delicata squashes (about 1 pound each)
  • 1 tablespoon essential olive oil

    • Result in the Wild Grain, Cranberry & Lentil Stuffing:

  • Put the broth right into a medium saucepan and put it over high temperature. Provide a boil, then stir within the wild grain and lentils, minimizing heat. Cover and simmer over low heat before the grain and lentils are tender, about 50 minutes. Drain any excess liquid.
  • Coat the foot of a sizable skillet with essential olive oil and put it over medium-low heat. Add some onion, sage and thyme towards the skillet and prepare, stirring from time to time, before the onion softens and merely starts to caramelize, about fifteen minutes. Add some garlic clove and prepare one minute more. Add some wild grain and lentil mixture and cranberries towards the skillet and lift heat to medium-high. Prepare 1-2 minutes, just before the mixture is heated through. Remove from heat and season with pepper and salt to taste.

    Roast the Delicata Squash:

  • As the grain and lentils prepare, preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Utilizing a sharp knife, trim the ends from each squash, then carefully slice them in two lengthwise. Scoop the seeds utilizing a spoon. Rub gently with essential olive oil and put each half, cut side lower, around the prepared baking sheet. Bake until tender, about 30-35 minutes.
  • Stuff each squash half with wild grain and lentil stuffing, then serve.

    • The lentils prepare up a little softer than usual, to supply some contrast using the grainy texture from the wild grain. If you like your lentils firm, just add these to the saucepan about ten minutes following the grain.

    Save your time by preparing the stuffing ahead of time and reheating it your day of serving. Just give a couple of splashes water as well as heat briefly within the microwave or perhaps in a skillet over medium heat. You may also ready your squash by cutting and taking out the seeds each day approximately ahead of time.

    About Alissa

    Alissa Saenz crafts vegan recipes on her blog Connoisseurus Veg. When she’s not cooking and blogging about this, she’s most likely participating in some type of yoga, arts crafts, or lawyering. Find out more from Alissa →

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