There’s something magical about walking through your front door after a long day and being greeted by the warm, inviting aroma of roasted squash and fragrant spices. This Lentil stuffed delicata squash with cranberries and pecans recipe delivers that comforting welcome while providing a nutritious meal that’s as beautiful as it is delicious. The golden roasted delicata squash boats cradle a hearty filling of protein-rich lentils, sweet-tart cranberries, and crunchy pecans, creating a perfect balance of textures and flavors.
Whether you’re preparing a special dinner for guests or simply looking for a wholesome weeknight meal, this Lentil stuffed delicata squash with cranberries and pecans dish hits all the right notes. The natural sweetness of delicata squash pairs perfectly with the earthy lentils, while the cranberries add bursts of brightness and the pecans deliver a satisfying crunch. Best of all, this recipe is easy to prepare and can be customized to suit different dietary preferences.
Why You’ll Love This Lentil Stuffed Delicata Squash with Cranberries and Pecans
- Ready in under an hour, making it perfect for both weeknight meals and special occasions
- Packed with plant-based protein from lentils to keep you satisfied
- Naturally gluten-free and easily made vegan
- Beautiful presentation with minimal effort – perfect for impressing dinner guests
- Loaded with fiber, vitamins, and minerals for a nutritionally complete meal
- The delicata squash skin is edible, reducing prep time and waste
- Make-ahead friendly for easy meal planning
- Adaptable to seasonal ingredients and pantry staples
- Perfect balance of sweet and savory flavors
- Great for holiday gatherings as a main dish or impressive side
Ingredients for Lentil Stuffed Delicata Squash with Cranberries and Pecans
For the squash:
- 3 medium delicata squash, halved lengthwise and seeds removed
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
For the filling:
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 cup wild rice blend
- 1 teaspoon curry powder
- 1/2 teaspoon cumin powder
- 2 cups vegetable broth
- 1 cup cooked lentils (green or brown work best)
- 1 tablespoon brown sugar or maple syrup
- 1/2 cup dried cranberries
- 1/3 cup pecans, roughly chopped
- 2 tablespoons fresh parsley, chopped (for garnish)
How to Make Lentil Stuffed Delicata Squash with Cranberries and Pecans – Step by Step
Step 1: Prepare the Oven and Squash
Preheat your oven to 400°F (200°C). While the oven is heating, prepare your delicata squash by cutting each one in half lengthwise. Using a spoon, scoop out the seeds and stringy parts, creating a boat-like cavity for the stuffing.
Step 2: Season and Pre-Roast the Squash
Place the delicata squash halves cut-side up on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. This initial seasoning helps develop flavor in the squash itself. Set aside while you prepare the filling.
Step 3: Prepare the Lentil Filling
Heat the remaining 2 tablespoons of olive oil in a large oven-proof skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. This creates a flavorful base for your filling.
Step 4: Add Aromatics and Spices
Add the wild rice blend and minced garlic to the skillet with the onions. Stir in the curry powder and cumin powder, cooking for 1-2 minutes until fragrant. These warming spices are key to the exceptional flavor of this Lentil stuffed delicata squash with cranberries and pecans.
Step 5: Cook the Rice Mixture
Pour the vegetable broth into the skillet and bring to a simmer. The liquid will help cook the rice while infusing it with flavor. Stir occasionally to prevent sticking.
Step 6: Combine All Filling Ingredients
Once the mixture is simmering, add the cooked lentils, brown sugar (or maple syrup), dried cranberries, and chopped pecans to the skillet. Stir well to combine all ingredients. The sweetness from the cranberries and sugar balances the earthy flavors of the lentils and spices.
Step 7: Stuff and Bake
Spoon the pilaf mixture generously into the cavities of the delicata squash halves. You want them to be heaped full. Cover the baking sheet with foil to help the squash cook through and prevent the filling from drying out. Bake in the preheated oven for 30 minutes.
Step 8: Finish Baking
After 30 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the squash is tender when pierced with a fork and the tops of the filling are slightly crispy and golden.
Step 9: Garnish and Serve
Remove from the oven and let cool for 5 minutes. Garnish with fresh chopped parsley before serving your beautiful Lentil stuffed delicata squash with cranberries and pecans.
Pro Tips for Making the Best Lentil Stuffed Delicata Squash with Cranberries and Pecans
- Choose the right squash: Look for delicata squash that are firm, unblemished, and have a consistent cream color with pronounced green stripes.
- Cook lentils properly: For the best texture, cook lentils separately until they’re tender but still hold their shape. Overcooked lentils can become mushy in the filling.
- Toast your pecans: For enhanced flavor, lightly toast the pecans in a dry skillet before adding them to the filling.
- Add fresh herbs: While parsley is suggested for garnish, fresh thyme or sage added to the filling can elevate the flavor profile even more.
- Prep ahead option: You can prepare the filling up to two days in advance and store it in the refrigerator, making this perfect for busy weeknights or holiday meal prep.
- Balance sweetness: If your cranberries are particularly tart, you may want to add an extra teaspoon of brown sugar or maple syrup to the filling.
- Make it vegan: This recipe is easily made vegan by ensuring your brown sugar is vegan-friendly or using maple syrup instead.
Best Ways to Serve Lentil Stuffed Delicata Squash with Cranberries and Pecans
This Lentil stuffed delicata squash with cranberries and pecans recipe is incredibly versatile when it comes to serving options:
- Serve as a complete meal for a hearty lunch or dinner
- Pair with a simple green salad dressed with a light vinaigrette for a balanced meal
- Add a dollop of Greek yogurt or coconut yogurt on top for creaminess
- Drizzle with balsamic glaze for an elegant presentation at dinner parties
- Serve alongside roasted chicken or turkey for non-vegetarians
- Include as part of a holiday spread for a stunning vegetarian main dish
- Sprinkle with crumbled goat cheese or feta for added richness
- Accompany with crusty whole grain bread to soak up any extra filling
Nutritional Information for Lentil Stuffed Delicata Squash with Cranberries and Pecans
Per serving (1/2 stuffed squash):
- Calories: 320 kcal
- Carbohydrates: 45g
- Protein: 10g
- Fat: 12g
- Fiber: 8g
- Sugar: 12g
- Vitamin A: 150% DV
- Vitamin C: 35% DV
- Iron: 15% DV
- Potassium: 20% DV
This Lentil stuffed delicata squash with cranberries and pecans is not only delicious but also incredibly nutritious. It’s high in fiber, plant-based protein, and essential vitamins and minerals, making it a perfect choice for a balanced diet.
Storage & Leftovers
This Lentil stuffed delicata squash with cranberries and pecans stores beautifully, making it perfect for meal prep:
- Refrigeration: Store leftover stuffed squash in an airtight container for up to 4 days.
- Freezing: You can freeze the stuffed squash for up to 3 months. Wrap individual portions in foil, then place in freezer bags.
- Reheating: For best results, thaw overnight in the refrigerator if frozen, then reheat in a 350°F (175°C) oven for 20 minutes or until heated through. You can also microwave portions for 2-3 minutes, though the texture won’t be quite as good.
- Repurposing leftovers: The filling can be repurposed as a standalone side dish or used to stuff bell peppers for a different meal.
Frequently Asked Questions
What are the health benefits of lentil stuffed delicata squash?
Lentil stuffed delicata squash with cranberries and pecans is a nutritional powerhouse. Lentils provide plant-based protein and iron, delicata squash offers vitamins A and C, fiber, and potassium, while pecans deliver heart-healthy fats and antioxidants. Together, they create a meal that supports immune function, digestive health, sustained energy, and overall wellbeing. This dish is also naturally gluten-free and can be made vegan, making it suitable for various dietary needs.
How long does it take to cook lentil stuffed delicata squash?
The total time to prepare and cook Lentil stuffed delicata squash with cranberries and pecans is approximately 1 hour. This includes about 15-20 minutes of preparation time and 45-50 minutes of cooking time. The active cooking time is relatively short, with most of the cooking happening in the oven, allowing you to attend to other tasks while your meal roasts to perfection.
Can I substitute ingredients in lentil stuffed delicata squash recipe?
Absolutely! This Lentil stuffed delicata squash with cranberries and pecans recipe is very adaptable:
- Squash: Acorn or butternut squash can replace delicata, though cooking times may need adjustment
- Lentils: Quinoa, farro, or rice can substitute for a different texture
- Cranberries: Try raisins, chopped apricots, or cherries for variation
- Pecans: Walnuts, almonds, or pepitas are excellent alternatives
- Wild rice blend: Brown rice, quinoa, or bulgur wheat work well
- Spices: Customize with cinnamon, allspice, or Italian herbs for different flavor profiles
What can I serve with lentil stuffed delicata squash?
Lentil stuffed delicata squash with cranberries and pecans can be served as:
- A complete meal on its own
- With a simple green salad for a light dinner
- Alongside roasted Brussels sprouts or sautéed greens
- With a crusty whole grain bread for a heartier meal
- As part of a holiday spread with traditional sides
- With soup for a warming winter combination
- With a glass of crisp white wine or apple cider for a special occasion
Conclusion
This Lentil stuffed delicata squash with cranberries and pecans recipe proves that wholesome, plant-based cooking can be both simple and impressive. From its beautiful presentation to its complex flavors and satisfying textures, this dish hits all the right notes whether you’re cooking for a weeknight family dinner or hosting a special gathering. The combination of protein-rich lentils, sweet-tart cranberries, and crunchy pecans nestled in roasted delicata squash creates a nutritional powerhouse that doesn’t sacrifice flavor.
What I love most about this Lentil stuffed delicata squash with cranberries and pecans is its versatility – it can be adapted to what you have on hand, prepared ahead of time, and customized to suit various dietary preferences. The flavors only improve as they meld together, making leftovers something to look forward to.
Have you tried making Lentil stuffed delicata squash with cranberries and pecans? I’d love to hear about your experience and any creative variations you’ve tried in the comments below!
Print
Lentil Stuffed Delicata Squash with Cranberries and Pecans
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This lentil stuffed delicata squash with cranberries and pecans is a nutritious and delicious plant-based dish, perfect for special occasions or weeknight dinners.
Ingredients
- 2–3 medium delicata squash, halved lengthwise and seeds removed
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 cup wild rice blend
- 1 teaspoon curry powder
- 1 teaspoon cumin powder
- 2 cups vegetable broth
- 1 cup cooked green or brown lentils (or canned, drained and rinsed)
- 1 tablespoon brown sugar
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Cut the delicata squash in half lengthwise and scoop out the seeds.
- Heat 2 tablespoons of olive oil in a large oven-proof skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
- Add the wild rice blend, minced garlic, curry powder, cumin powder, salt, and pepper to the skillet. Cook for 1-2 minutes, stirring constantly.
- Pour in the vegetable broth and bring the mixture to a simmer. Add the cooked lentils, brown sugar, dried cranberries, and chopped pecans. Stir well to combine.
- Place the delicata squash halves on a baking sheet, cut-side up. Drizzle with the remaining tablespoon of olive oil and season with salt and pepper.
- Spoon the lentil and rice mixture into each squash half, allowing it to overflow slightly. Cover the baking sheet with foil.
- Place the covered baking sheet in the oven and bake for 30 minutes.
- Remove the foil and continue baking for an additional 15-20 minutes until the squash is fork-tender.
Notes
- Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- For best results, reheat in a 350°F oven for 15-20 minutes until warmed through.
- For a great presentation, serve each squash half on a pool of cranberry sauce.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half of squash
- Calories: 320
- Sugar: 8g
- Sodium: 285mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 11g
- Protein: 9g
- Cholesterol: 0mg
Keywords: lentil stuffed delicata squash, vegan squash recipe, plant-based meal, healthy dinner, autumn recipes, holiday vegan entree, baked delicata squash
