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5.0 from 3 votes

Wild Rice, Lentil & Cranberry Stuffed Delicata Squash

Think being vegetarian means missing out on a holiday main course? Think again! These tender roasted delicata squash boats are stuffed with a sweet and savory blend of herbed wild rice, lentils and cranberries. Be sure to make extra so the non-vegetarians can enjoy some too!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 servings
Calories: 318 kcal
Course: Side Dish , Main Course
Cuisine: American

Ingredients

For the Wild Rice, Lentil & Cranberry Stuffing:
  • 2 cups vegetable broth
  • ½ cup uncooked wild rice
  • ¼ cup dried green lentils
  • 1 tablespoon olive oil
  • 1 onion diced
  • ½ teaspoon rubbed sage
  • ½ teaspoon dried thyme
  • 1 garlic clove minced
  • ½ cup dried cranberries
  • salt and pepper to taste
For the Roasted Squash:
  • 2 medium delicata squashes about 1 pound each
  • 1 tablespoon olive oil

Instructions

Make the Wild Rice, Cranberry & Lentil Stuffing:
    Cup of Yum
  1. Place the broth into a medium saucepan and place it over high heat. Bring to a boil, then stir in the wild rice and lentils, and lower heat. Cover and simmer over low heat until the rice and lentils are tender, about 50 minutes. Drain any excess liquid.
  2. Coat the bottom of a large skillet with olive oil and place it over medium-low heat. Add the onion, sage and thyme to the skillet and cook, stirring occasionally, until the onion softens and just begins to caramelize, about 15 minutes. Add the garlic and cook 1 minute more. Add the wild rice and lentil mixture and cranberries to the skillet and raise the heat to medium-high. Cook 1-2 minutes, just until the mixture is heated through. Remove from heat and season with salt and pepper to taste.
Roast the Delicata Squash:
  1. While the rice and lentils cook, preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Using a sharp knife, trim the ends from each squash, then carefully slice them in half lengthwise. Scoop out the seeds using a spoon. Rub lightly with olive oil and place each half, cut side down, on the prepared baking sheet. Bake until tender, about 30-35 minutes.
Serve:
  1. Stuff each squash half with wild rice and lentil stuffing, then serve.

Notes

  • The lentils cook up a bit softer than normal, to provide some contrast with the grainy texture of the wild rice. If you prefer your lentils firm, just add them to the saucepan about 10 minutes after the rice.
  • Save time by preparing the stuffing in advance and reheating it the day of serving. Just add a few splashes of water and heat briefly in the microwave or in a skillet over medium heat. You can also prepare your squash by cutting and removing the seeds a day or so in advance.

Nutrition Information

Calories 318kcal (16%) Carbohydrates 59g (20%) Protein 9g (18%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 483mg (20%) Potassium 1043mg (30%) Fiber 10g (40%) Sugar 18g (36%) Vitamin A 3361IU (67%) Vitamin C 31mg (34%) Calcium 86mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 318

% Daily Value*

Calories 318kcal 16%
Carbohydrates 59g 20%
Protein 9g 18%
Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Sodium 483mg 20%
Potassium 1043mg 22%
Fiber 10g 40%
Sugar 18g 36%
Vitamin A 3361IU 67%
Vitamin C 31mg 34%
Calcium 86mg 9%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.