Lentil Stuffed Delicata Squash with Cranberries and Pecans

Name: Lentil Stuffed Delicata Squash with Cranberries and Pecans
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
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

by Jannet Lisa

9 de June de 2025

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Lentil Stuffed Delicata Squash with Cranberries and Pecans

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Have you ever rushed home after a long day, craving something warm, nutritious, and satisfying that doesn’t require hours in the kitchen? That’s exactly where this lentil stuffed delicata squash with cranberries and pecans comes to the rescue. This vibrant, colorful dish combines the subtle sweetness of delicata squash with hearty lentils, tangy cranberries, and crunchy pecans for a meal that feels both comforting and sophisticated.

The aroma of curry and cumin wafting through your kitchen as the squash roasts is simply irresistible. Each bite offers a perfect balance of textures – the tender squash, chewy lentils, and the delightful crunch of toasted pecans create a symphony of flavors that dance on your palate. Whether you’re looking for a healthy weeknight dinner or an impressive vegetarian centerpiece for your next gathering, this lentil stuffed delicata squash with cranberries and pecans delivers on all fronts.

What makes this recipe truly special is its versatility and nutritional profile. It’s not only vegan and gluten-free but packed with protein and fiber that will keep you satisfied for hours. Let’s dive into this easy lentil stuffed delicata squash recipe that’s bound to become a regular in your meal rotation!

Why You’ll Love This Lentil Stuffed Delicata Squash with Cranberries and Pecans

Quick prep time – Only 15 minutes of hands-on preparation
Nutritional powerhouse – Packed with plant-based protein, fiber, and essential vitamins
Perfect for meal prep – Keeps well in the refrigerator for up to 4 days
Naturally gluten-free and vegan – Accommodates multiple dietary preferences
Visually stunning – The colorful presentation makes it perfect for holiday gatherings
Customizable – Easily adapt with different spices or add-ins based on your preferences
Budget-friendly – Uses affordable ingredients that deliver gourmet results
One-pan option – Less cleanup with the option to prepare everything in one baking dish
Seasonal ingredients – Makes the most of fall and winter produce
Balanced flavor profile – Sweet, savory, tangy, and nutty elements in every bite

Ingredients for Lentil Stuffed Delicata Squash with Cranberries and Pecans

For the Squash:

2 medium delicata squash, halved lengthwise and seeds scooped out
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
½ cup wild rice blend (or substitute brown rice)
½ cup dried green or brown lentils, rinsed and picked over
1 teaspoon curry powder
½ teaspoon ground cumin
2 cups vegetable broth
1 tablespoon brown sugar (or maple syrup for vegan option)
⅓ cup dried cranberries
⅓ cup pecans, roughly chopped
Salt and freshly ground black pepper, to taste

Easy homemade Lentil stuffed delicata squash with cranberries and pecans recipe with ingredients and step-by-step guide

How to Make Lentil Stuffed Delicata Squash with Cranberries and Pecans – Step by Step

Step 1: Prepare the Oven and Squash

Preheat the oven to 400°F (200°C). While the oven is heating, rinse the delicata squash, cut them in half lengthwise, and scoop out the seeds. The thin skin of delicata squash is edible, so no need to peel it!

Step 2: Prepare the Base for Filling

Heat 2 tablespoons of olive oil in a large oven-proof skillet over medium heat. Add the diced onion and cook until translucent and softened, about 5 minutes, stirring occasionally.

Step 3: Add Aromatics and Grains

Add the wild rice blend, minced garlic, curry powder, cumin powder, salt, and pepper to the skillet. Cook for 1-2 minutes, stirring constantly until the spices become fragrant. This step is crucial for developing deep flavor in your lentil stuffed delicata squash.

Step 4: Add Liquids and Remaining Ingredients

Pour in the vegetable broth and bring to a simmer. Add the lentils, brown sugar (or maple syrup), dried cranberries, and chopped pecans. Stir well to combine all ingredients into a cohesive mixture.

Step 5: Prepare the Squash for Baking

Place the delicata squash halves on a baking sheet, cut side up. Drizzle with the remaining 1 tablespoon of olive oil and season with salt and pepper.

Step 6: Fill and Begin Baking

Spoon the pilaf mixture into the cavities of the delicata squash halves, distributing it evenly. The filling will be quite liquid at this point, which is perfect – the liquid will be absorbed as everything cooks. Cover the baking sheet with foil and bake in the preheated oven for 30 minutes.

Step 7: Finish Baking

Remove the foil and continue baking for an additional 15-20 minutes until the squash is tender when pierced with a fork and the filling is golden brown on top. The lentils and rice should be fully cooked, and most of the liquid absorbed.

Pro Tips for Making the Best Lentil Stuffed Delicata Squash with Cranberries and Pecans

Toast the pecans beforehand for enhanced nutty flavor. Simply place them in a dry pan over medium heat for 3-5 minutes, stirring frequently until fragrant.
Soak dried cranberries in hot water for 5 minutes and drain before adding to the filling for a softer, plumper texture.
Add a finishing touch by sprinkling some fresh herbs like chopped parsley, cilantro, or thyme over the finished dish.
Can’t find delicata squash? Acorn or small butternut squash make excellent substitutes, though you may need to adjust cooking time.
Save time with pre-cooked lentils – simply reduce the vegetable broth by half and decrease initial baking time by 10 minutes.
For a protein boost, add 1/4 cup of hemp seeds or pumpkin seeds to the filling mixture.
Make it spicy by adding a pinch of cayenne pepper or red pepper flakes to the filling.
For meal prep, prepare the filling up to 2 days ahead and store in the refrigerator until ready to stuff and bake the squash.

Best Ways to Serve Lentil Stuffed Delicata Squash with Cranberries and Pecans

This lentil stuffed delicata squash with cranberries and pecans works beautifully as both a main dish and a side. Here are some perfect ways to serve it:

For a complete meal, serve alongside a fresh green salad with a light vinaigrette dressing
Add a dollop of coconut yogurt or cashew cream on top for extra creaminess
Drizzle with a balsamic glaze just before serving for an elegant touch
Pair with roasted Brussels sprouts or steamed green beans for a nutrient-dense dinner
For a holiday meal, serve alongside other festive sides like roasted root vegetables
Include a slice of crusty whole grain bread or warm naan to complement the dish
For added protein, serve with a simple bean soup as a starter

This dish is particularly impressive for holiday gatherings like Thanksgiving or Christmas, offering a stunning vegetarian centerpiece that everyone can enjoy.

Nutritional Information for Lentil Stuffed Delicata Squash with Cranberries and Pecans

Per Serving (1 stuffed squash half):

Calories: 320 kcal
Protein: 9g
Carbohydrates: 49g
Fiber: 11g
Sugar: 12g
Fat: 13g
Saturated Fat: 1.5g
Sodium: 380mg
Potassium: 620mg
Iron: 4mg
Vitamin A: 120% DV
Vitamin C: 35% DV

This healthy lentil stuffed delicata squash recipe is packed with plant-based protein, fiber, and essential vitamins and minerals. It’s particularly high in vitamin A from the squash and iron from the lentils, making it a nutritionally complete meal. The combination of complex carbohydrates, protein, and healthy fats means it will keep you satisfied for hours.

Storage & Leftovers

This lentil and pecan stuffed squash for fall stores beautifully, making it perfect for meal prep:

Refrigeration: Store leftover stuffed squash in an airtight container for up to 4 days in the refrigerator.
Freezing: You can freeze fully cooked lentil stuffed delicata squash for up to 2 months. Wrap individual portions in foil, then place in a freezer-safe container or bag.
Reheating: For best results, reheat refrigerated leftovers in a 350°F (175°C) oven for 15-20 minutes until heated through. If frozen, thaw overnight in the refrigerator before reheating, or reheat from frozen by covering with foil and baking at 350°F (175°C) for 30-35 minutes.
Repurposing leftovers: You can also scoop out the filling and squash and mix together for a delicious grain bowl base or stuff into a wrap for lunch the next day.

Frequently Asked Questions

What are the health benefits of lentil stuffed delicata squash?

This nutritious lentil stuffed squash with dried cranberries is a nutritional powerhouse. Lentils provide plant-based protein and fiber, delicata squash offers vitamins A and C, pecans contribute heart-healthy fats, and cranberries add antioxidants. The complete dish delivers a balanced meal high in fiber, protein, complex carbohydrates, and essential nutrients. It’s also naturally gluten-free, making it suitable for those with gluten sensitivities.

How long does it take to cook lentil stuffed delicata squash?

The total time to make lentil stuffed delicata squash with cranberries and pecans is about 65-70 minutes. This includes 15 minutes of preparation, 30 minutes of initial baking time covered with foil, and 15-20 minutes of additional baking time uncovered. The active hands-on preparation time is relatively short, making this an efficient recipe despite the baking duration.

Can I substitute ingredients in lentil stuffed delicata squash recipe?

Absolutely! This gluten-free delicata squash filled with lentils recipe is highly adaptable:

Squash varieties: Acorn, butternut, or small pie pumpkins work well (adjust cooking time accordingly)
Lentil types: Any lentil variety works, though red lentils will cook faster and become softer
Grain options: Quinoa, farro, or bulgur can replace wild rice blend (note that farro and bulgur are not gluten-free)
Nut alternatives: Walnuts, almonds, or pepitas are excellent substitutes for pecans
Sweetener options: Maple syrup, honey (not vegan), or coconut sugar can replace brown sugar
Dried fruit variations: Raisins, chopped dried apricots, or cherries work well instead of cranberries

What can I serve with lentil stuffed delicata squash?

This versatile hearty lentil stuffed delicata squash dish pairs well with many sides:

Green salads with vinaigrette dressing
Steamed or roasted green vegetables like Brussels sprouts, green beans, or broccoli
Crusty whole grain bread or flatbreads
Simple vegetable soups
Roasted root vegetables for a heartier meal
A simple side of quinoa or couscous if serving smaller portions as an appetizer
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the flavors beautifully

Conclusion

This lentil stuffed delicata squash with cranberries and pecans combines the best of fall and winter flavors into one satisfying, nutritious dish. Whether you’re serving it for a weeknight family dinner or as part of a special holiday spread, its beautiful presentation and complex flavors are sure to impress. The balance of sweet, savory, and nutty elements creates a meal that feels both nourishing and indulgent.

What makes this recipe truly special is its adaptability – it works for various dietary needs while being simple enough for beginner cooks to master. The combination of protein-rich lentils, hearty wild rice, and seasonal squash creates a complete meal that’s as good for your body as it is delicious.

Have you tried making lentil stuffed delicata squash with cranberries and pecans before? We’d love to hear your experiences, variations, or serving suggestions in the comments below!