Mushroom lentil stuffed delicata squash with cranberries and pecans! This vegetarian stuffed squash recipe is loaded with cozy, sweet and savory flavors. Perfect for a meatless holiday!
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Hi, Rhubarbarians! Today we are getting warm, cozy, and oh so festive with some mushroom lentil stuffed delicata squash. I hope you love this dish as much as we do!
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A holiday worthy vegetarian dish
We packed so many of your favorite Thanksgiving flavors into this dish! Sweet delicata squash, earthy and umami mushrooms, nutty brown lentils, tart cranberries, and toasted pecans.
Check out our top 10 vegetarian Thanksgiving main dishes!
We think these vegan stuffed squash are special enough for a holiday main dish! Imagine scooping up a bite with some creamy mashed potatoes and vegetarian gravy. Mmmm....
These are really versatile too! The cozy, sweet and savory flavors are perfect for a vegetarian Thanksgiving main dish, but can also be enjoyed as a Thanksgiving side dish at any holiday table.
So, if you're vegetarian, vegan, or are cooking for meatless eaters this year, this is one that will be enjoyed by all and definitely appreciated.
Have you tried our coconut curry lentils with roasted cauliflower recipe?
Why delicata squash is perfect for stuffing
- The skin: delicata squash has thin, deliciously edible skin so there's no need to peel it! Which also means you can eat the entire stuffed squash without having to scoop it out of the skin. The skin becomes very tender, so that all you need is a fork to cut through it.
- The flavor: delicata squash has a brown sugary sweet flavor! It's mild enough to pair with so many things on your plate, sweet and savory.
- The convenience: Since there's no need to peel the skin, prepping a delicata squash is quick and easy!
- The size: delicata squash are smaller than most winter squash, averaging about 6" long and 3" in diameter. The perfect size for stuffed squash in our opinion!
Want to know more about delicata squash? Here's an article that tells you everything you need to know about delicata squash!
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Prepare the mushroom lentil filling
We like to start cooking the mushroom lentil filling first in this recipe because it's the most time consuming part of the meal.
Here's how you prepare the lentil mixture (full instructions are in the recipe card at the bottom of this article):
- Sauté your shallot and mushrooms in some oil until they are softened and fragrant.
- Add your herbs and rinsed lentils and toast until fragrant.
- Stir in the vegetable broth, cover, and simmer together for 20 minutes.
- Remove the lid and check the liquid level. You want the liquid mostly absorbed, but enough liquid to keep the lentils (and the cranberries and pecans that we add) very moist.
- Let the lentils simmer until they are cooked but still al dente. Then remove from the heat.
- Stir in the cranberries, pecans, and lemon juice.
PRO TIP: Lentils will become tough if they are salted before they are cooked. So we don't season the lentil mixture until after it's cooked.
Roast the delicata squash
We keep the roasted delicata squash super simple with just some olive oil, salt, and pepper to let the flavors of the lentil mixture shine.
Here's how to roast delicata squash in the oven (full instructions are in the recipe card at the bottom of this article):
- Prepare the squash by cutting in half lengthwise. Scoop out the seeds and stringy inner flesh and discard or keep the seeds for another use.
- Preheat the oven to 375 degrees F. Wash the squash well and pat dry.
- Rub the squash halves all over with olive oil, salt, and pepper.
- Place on a baking sheet flesh side down and roast for 30 minutes.
Recipe substitutions
- The squash: If you can't find delicata squash, try acorn squash or even sweet potato!
- The lentils: French green lentils or black beluga lentils are great substitutes!
- The mushrooms: White button mushrooms or chopped portobello mushrooms will taste amazing.
- The cranberries: Try dried cherries or chopped up prunes.
- The pecans: Toasted walnuts or hazelnuts would work beautifully.
Have you tried our hearty vegan pumpkin lentil soup recipe?
How to serve
We find that these vegetarian stuffed delicata squash are hearty and filling enough for a main dish! We cut them into thirds and consider two pieces to be a main dish serving.
They pair wonderfully with all the side dishes on your Thanksgiving table such as mashed potatoes, gravy, stuffing, cranberry sauce, green beans, brussels sprouts, etc.
Stuffed squash is also great as a side dish for a traditional turkey Thanksgiving dinner. A great way to please meat eaters and non-meat eaters at the table!
Have you tried these individual stuffing muffins with apples and cherries yet?
Prep ahead, storing, and freezing tips
- Prep ahead: The lentil mixture can be made up to two days ahead and kept in the refrigerator. The squash should be roasted right before serving. Reheat the lentil mixture with a bit of olive oil to moisten it in a pot on the stove top before stuffing into the roasted delicata squash halves.
- Storing: Store any leftovers in the refrigerator for up to two days. To reheat, drizzle with a little bit of olive oil and heat in the oven at 375 degrees F until heated through.
- Freezing: We don't recommend freezing this dish for later, as the squash will become too mushy. The lentil mixture can be frozen in an air tight container, but may be mushy once reheated.
FAQs
I can always find it at Trader Joe's! Other grocery stores seem to carry it for a very short amount of time in early fall.
Sure! Just change the serving amount in the recipe below and it will do all the work for you.
Have a question? Ask us in the comments below and we will answer as soon as we can!
Recipe
Lentil stuffed delicata squash with cranberries and pecans
Ingredients
FOR THE LENTIL MIXTURE
- 2 tablespoon olive oil
- 2 tablespoon minced shallot
- 3 cups sliced cremini mushrooms
- 1 cup rinsed brown pardina lentils
- 2 teaspoon dried thyme leaves
- 2 teaspoon ground sage
- 2 whole dried bay leaves
- 2 cups vegetable broth
- 1 cup chopped pecans
- 1 ½ cups dried cranberries
- ½ tablespoon freshly squeezed lemon juice
- salt and pepper
FOR THE DELICATA SQUASH
- 2 large delicata squash
- 2 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
FOR SERVING
- 2 tablespoon chopped fresh parsley leaves
Instructions
- Slice the squash in half lengthwise. Scoop out the stringy inner flesh and seeds and discard or save seeds for another use. Set aside. Preheat the oven to 375° F.
- Heat 2 tablespoon of olive oil over medium high heat in a medium to large pot. Add the minced shallot and sliced mushrooms and sauté until mushrooms are softened, about 5 minutes. Add the cup of rinsed lentils, thyme, sage, and bay leaves. Sauté until fragrant, about 2 minutes. Add the vegetable broth and bring just to a boil. Reduce heat to a low simmer and cover. Cook the lentils for 20 minutes.
- Meanwhile, rinse the squash well and pat dry. Rub all over with the olive oil and evenly season with the salt and pepper. Place the squash flesh side down on a baking sheet and roast for 30 minutes or until soft.
- After 20 minutes, uncover the lentils and let them simmer until they are cooked through but still al dente, about 5 more minutes. You want the broth to be mostly absorbed, but still enough broth left in the pot to keep the lentils moist. Remove from the heat and let cool slightly.
- When the squash is done roasting, remove them from the baking sheet and set aside. Spread the pecans evenly on the baking sheet and roast for 3 minutes or until toasted and fragrant.
- When the lentils are slightly cooled, remove the bay leaves from the pot. Add the pecans, cranberries, and lemon juice and toss to combine. Season with salt and pepper to your liking. The mixture will need a lot of salt, but start small and keep adding and tasting until it is seasoned enough for you.
- Scoop the mixture into the fleshy scooped out part of each of the squash. Cut the stem ends off of each end and then cut each squash half into thirds, so that you have 12 pieces total. Top with fresh parsley and serve immediately. Enjoy!
Nutrition
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Sheryl
This is fantastic! I made this for Christmas, and everyone loved it! So delicious. Thank you for sharing this recipe. I made one change. I'm allergic to mushrooms so I used one diced carrot and a small zucchini squash instead. Worked well.
Karen
I made this for Thanksgiving this year and it was a perfect Thanksgiving side dish. Absolutely delicious and festive to look at! It was very savory and the flavors blended together well. I overcooked the lentils, so they were a bit mushy instead of firm like they should be, but it didn't affect he taste.
Jamal
Very good post! We will be linking to this great article on our site.
Keep up the great writing.
LynnNM
For years now, my hubby and daughter have begged for a Thanksgiving side dish in place of stuffing. This year I gave in and made this wonderful recipe and it was a HUGE success with us all! It’s a true keeper that I will make many times throughout Fall and Winter. Many thanks!