Wild Rice, Lentil & Cranberry Stuffed Delicata Squash

Wild Rice, Lentil & Cranberry Stuffed Delicata Squash

Think being vegetarian means missing out on a holiday main course? Think again! These tender roasted delicata squash boats are stuffed with a sweet and savory blend of herbed wild rice, lentils and cranberries. Be sure to make extra so the non-vegetarians can enjoy some too!

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 4 servings

Ingredients

For the Wild Rice, Lentil & Cranberry Stuffing:

• 2 cups vegetable broth
• 1/2 cup uncooked wild rice
• 1/4 cup dried green lentils
• 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

Instructions

Make the Wild Rice, Cranberry & Lentil Stuffing:

1. 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.
2. 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:

1. While the rice and lentils cook, preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. 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.

Serve:

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

Notes

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.

Source  https://ohmyveggies.com

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