Lentil stuffed delicata squash with cranberries and pecans

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!

Course Main Course, Side Dish

Cuisine American

Keyword dairy free, gluten free, vegan, vegetarian

Prep Time 15

Cook Time 45

Servings servings

Calories 482kcal

Author Trish Bozeman

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