Lentil, Wild Rice and Cranberry Stuffed Squash

Name: Lentil, Wild Rice and Cranberry Stuffed Squash
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 acorn squash; Kosher salt and fresh ground black pepper to taste; 1 teaspoon olive oil; 1/3 cup minced shallots; 1 clove grated garlic; 1 tablespoon finely chopped fresh sage; 2 teaspoons finely chopped fresh rosemary; 1/2 cup uncooked wild rice blend; 1/2 cup dry French lentils; Kosher salt and fresh ground black pepper to taste; 4 cups water; 1/3 cup dried cranberries; 2 tablespoons chopped toasted pecans; 2 tablespoons roasted salted pepitas; 1 tablespoon red wine vinegar; 2 teaspoons Dijon mustard; 1 teaspoon maple syrup; Kosher salt and fresh ground black pepper to taste

User Reviews

4.2

39 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
4 servings
Calories
384 kcal
Course
Side Dish, Dinner
Cuisine
American, Vegan

Lentil, Wild Rice and Cranberry Stuffed Squash

Lindsey Herring

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These Lentil, Wild Rice and Cranberry Stuffed Squash are a flavorful side dish for your Thanksgiving table and they're hearty enough to be a main dish for your vegetarian or vegan guests.

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Ingredients

Servings

Squash

2 acorn squash, halved lengthwise, seeds removed
Kosher salt and fresh ground black pepper to taste

Filling

1 teaspoon olive oil
1/3 cup minced shallots
1 clove grated garlic
1 tablespoon finely chopped fresh sage
2 teaspoons finely chopped fresh rosemary
1/2 cup uncooked wild rice blend
1/2 cup dry French lentils
Kosher salt and fresh ground black pepper to taste
4 cups water
1/3 cup dried cranberries
2 tablespoons chopped toasted pecans
2 tablespoons roasted salted pepitas

Dressing

1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon maple syrup
Kosher salt and fresh ground black pepper to taste

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Instructions

Preheat oven to 375° F. and line a baking sheet with parchment paper or foil.
Spray or brush the cut side of the squash halves with oil and season with salt and pepper. Place the squash on the baking sheet cut-side up and roast for 40-60 minutes depending on the size of your squash. You should be able to poke a fork or knife through the flesh easily when they are done.
While the squash roasts heat the teaspoon of olive oil in a large saucepan over medium heat. When hot, add in the shallot and sauté 2 minutes.
Add in the garlic, sage and rosemary and sauté another minute.
Add in the wild rice, lentils and water. Season with salt and pepper, stir, turn the heat up to high and bring the mixture to a boil. Once boiling, cover with a lid and reduce the heat to low. Cook until the rice and lentils are tender, approximately 35-45 minutes. (see note)
Remove the rice and lentils from the heat and fluff with a fork. Add the dressing ingredients to the saucepan and stir together until combined. Taste for seasoning. Cover with the lid to keep the filling warm until the squash is ready.
Remove the squash from the oven and let it rest for about 5 minutes before filling.
Stir the toasted pecans and pepitas into the rice/lentil mixture just before serving to keep them from getting soft. Divide the filling into the 4 squash halves. Place them on a serving dish and garnish with more dried cranberries, pepitas and pecans if desired.

Notes

After the rice and lentils have cooked if there is any liquid remaining strain it out, but make sure you don't lose the herbs, shallots, etc.
The squash halves will serve 4 as a main dish or 8 as a side dish.
The filling can be made ahead of time, but leave out the dressing, dried cranberries, pecans and pepitas until just before serving. Reheat the filling in the microwave until warm then stir everything in until combined.
The squash can also be roasted 1-2 days ahead of time. Store them cut-side up in the refrigerator in an air-tight container or in a dish covered with plastic wrap. Reheat in the microwave or oven until warm then add in the filling.