Best Wild Rice Stuffed Delicata Squash Recipes

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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

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.

WILD RICE-STUFFED DELICATA SQUASH



Wild Rice-Stuffed Delicata Squash image

Experience the flavors of fall with our Wild Rice-Stuffed Delicata Squash recipe. Delicata squash is filled with a mixture of cream cheese, nuts, rice and mushrooms in our delicious Wild Rice-Stuffed Delicata Squash recipe.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 8 servings

Number Of Ingredients 7

1 pkg. (6 oz.) long grain & wild rice, uncooked
2 delicata squash (about 7 inches long)
1/4 cup KRAFT Tuscan House Italian Dressing, divided
4 oz. cremini mushrooms, sliced
1 stalk celery, chopped
1 tub (7.5 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/3 cup chopped walnuts

Steps:

  • Cook rice as directed on package, omitting the butter. Meanwhile, pierce each squash in several places with sharp knife; place on double layer of paper towels. Microwave on HIGH 5 to 7 min. or until squash is tender; cool slightly.
  • Heat oven to 400°F. Cut squash lengthwise in half; scoop out and discard seeds. Place squash, cut sides up, in 13x9-inch baking dish; brush evenly with 1 Tbsp. of the dressing.
  • Heat remaining dressing in large skillet on medium heat. Add mushrooms and celery; cook 4 to 5 min. or until tender, stirring frequently. Add cream cheese spread and rice; cook and stir on medium-low heat 2 to 3 min. or until cream cheese is completely melted and mixture is well blended. Spoon into squash halves; sprinkle with nuts.
  • Bake 20 to 25 min. or until squash is tender and filling is heated through.

Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

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