WILD RICE & LENTIL STUFFED DELICATA SQUASH WITH CRANBERRIES & PECANS

Wild Rice & Lentil Stuffed Delicata Squash with Cranberries & Pecans image

Wild rice pilaf heartied up with lentils, flavored with curry spices and cumin, and dotted with sweet dried cranberries and crunchy pecans - all served up in delicious roasted delicata squash halves. Yum!

Provided by Kare for Kitchen Treaty

Time 1h5m

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
1 medium yellow onion (diced)
3/4 cup wild rice blend (rinsed well)
2 medium cloves garlic (minced)
1-2 teaspoons curry powder (to taste*)
1 teaspoon cumin powder
1/2 teaspoon salt
Freshly ground black pepper
3-4 cups vegetable broth
1/3 cup French green lentils (rinsed)
1 tablespoon dark brown sugar (packed)
1/2 cup dried cranberries
1/3 cup chopped pecans
3 delicata squash (stems cut off, halved vertically, seeds removed)
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
A few leaves of fresh parsley (chopped, for garnish)

Steps:

Preheat oven to 400 degrees Fahrenheit.
Make the pilaf. Set a large saute pan with lid (or a medium dutch oven) over low heat. Add the olive oil. When hot, add the onion. Cook, stirring occasionally, until translucent, about 8 minutes. Add the rice and cook, stirring frequently, until a few pieces of the rice start to get golden on the ends, about 3 minutes. Add the garlic, 1 teaspoon curry powder, cumin, salt, and pepper and cook, stirring frequently, for one more minute.
Add 3 cups of the vegetable broth, the brown sugar, and the lentils. Increase heat to high and bring to a boil. Then reduce heat to a simmer, stir, and cover. Set the timer for 40 minutes, stirring occasionally. If the mixture begins to get too dry before being cooked all of the way, add additional broth. If the mixture seems too wet after cooking for awhile, vent the pan to help some of the liquid evaporate. I've found making the pilaf is not an exact science as each pan is different, so just monitor your pilaf as it cooks. Pilaf is done when it's relatively dry and the lentils and rice are tender, about 40 minutes.
Remove pilaf from heat and stir the dried cranberries and chopped pecans. Taste and add the remaining teaspoon of curry powder and more salt and pepper if you wish.
Meanwhile, while the pilaf cooks, prepare the delicata squash. Cut the stems off the ends, half lengthwise, scrape the seeds out with a spoon, and brush the inside of each half with olive oil. Sprinkle with salt and pepper and place cut side down on a large baking sheet. Bake for about 20 minutes, until fork-tender and golden around the edges. Remove from oven.
When ready to serve, flip over the delicata squash and spoon pilaf into the squash halves. I like to mound it just a bit but not too much or serving will become interesting (as in messy). You may have some pilaf left over. Transfer to serving plate and sprinkle chopped parsley over the top. Serve.