Wild Rice Stuffed Delicata Squash

When the leaves begin to change and the air turns crisp, nothing feels more comforting than a warm, inviting dish like Wild Rice Stuffed Delicata Squash. I remember the first time I made this recipe; it was a chilly fall evening, and I wanted something that would not only fill my belly but also warm my heart. As I roasted the delicate squash, the sweet aroma filled my kitchen, mingling beautifully with the earthy notes of wild rice and the crunch of toasted pecans. This dish has become a staple in my home, especially during family gatherings. Everyone gathers around the table, excited to dig into these beautiful, golden boats filled with a flavorful pilaf. It’s not just a meal; it’s a celebration of the harvest season.

What to Gather for Wild Rice Stuffed Delicata Squash

Gathering the right ingredients is key to creating a wonderful dish like Wild Rice Stuffed Delicata Squash. The blend of flavors here harmonizes beautifully, creating a healthful and delicious meal. You’ll notice that the delicata squash serves as both the container and a key flavor element, while the stuffing made of wild rice, cranberries, and pecans adds texture and flavor. Each ingredient plays a vital role in making this dish a delightful experience.

• 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 to taste
• 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

Making Wild Rice Stuffed Delicata Squash

Creating this delicious Wild Rice Stuffed Delicata Squash is a rewarding experience that fills your home with wonderful aromas. Let’s get started!

1. Preheat your oven to 400 degrees Fahrenheit. This will ensure that the squash cooks evenly and develops a beautiful golden color.
2. Make the pilaf. Set a large sauté pan with a 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.
3. Add the wild rice blend to the pan and cook, stirring frequently, until a few pieces of the rice start to get golden on the ends, about 3 minutes. This step adds a lovely depth of flavor.
4. Next, incorporate the garlic, curry powder, cumin, salt, and pepper into the mixture. Cook, stirring frequently, for one more minute to allow the spices to bloom and infuse the oil.
5. Now, add 3 cups of the vegetable broth, brown sugar, and French green lentils. Increase the heat to high and bring the mixture to a boil. Once it’s boiling, reduce the heat to a simmer, stir, and cover. Set the timer for 40 minutes, stirring occasionally.
6. If the mixture begins to get too dry before being fully cooked, do not hesitate to add additional broth. On the other hand, if it seems too wet, vent the pan to help some of the liquid evaporate. Making pilaf is not an exact science, so keep an eye on it as it cooks.
7. After about 40 minutes, the pilaf should be relatively dry, and both the lentils and rice should be tender. Remove the pilaf from heat and stir in the dried cranberries and chopped pecans. Taste and adjust seasoning with more curry powder, salt, and pepper if desired.
8. Meanwhile, while the pilaf cooks, prepare the delicata squash. Cut the stems off each squash, halve them lengthwise, and scrape the seeds out with a spoon. Brush the inside of each half with olive oil, and sprinkle with salt and pepper.
9. Place the squash cut side down on a large baking sheet. Bake for about 20 minutes, until they are fork-tender and golden around the edges. The smell will be irresistible!
10. When ready to serve, flip the delicata squash halves over and spoon the pilaf generously into each half. It’s okay to mound it a bit, but remember not to overfill, or serving could get messy.
11. Transfer any leftover pilaf to a serving plate and sprinkle with chopped parsley for a fresh touch. Serve warm and enjoy!

Tips and Variations

As with any dish, there are tips and variations that can enhance your experience with Wild Rice Stuffed Delicata Squash.

• Storage: Leftover stuffed squash can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Freezing: You can freeze the stuffed squash for up to 2 months. It’s best to freeze before baking; just thaw in the refrigerator overnight before cooking.
• Pairing: This dish pairs wonderfully with a simple green salad or roasted vegetables.
• Make it spicy: If you enjoy a kick, add some diced jalapeños or a sprinkle of cayenne to the pilaf mixture.
• Serving sizes: Feel free to make smaller or larger halves of the squash, depending on your guests.
• Use different grains: Swap the wild rice for quinoa or farro for a delicious twist.

What Complements This Wild Rice Stuffed Delicata Squash

• Pair with seasonal sides: Serve with roasted Brussels sprouts or a warm autumn salad to complete the meal.
• Perfect for Thanksgiving: This dish can be a beautiful centerpiece at your holiday table, offering a vegetarian option that everyone will love.
• Comforting for cold evenings: It’s perfect for those chilly nights when you want a warm, hearty meal.
• Store leftovers: Keep any extras in the fridge for a quick lunch option the next day.
• Great for meal prep: This is a fantastic make-ahead dish; just bake when ready to eat!

FAQ

Conclusion

Wild Rice Stuffed Delicata Squash is a beautiful, healthy, and delicious dish that captures the essence of fall flavors. It’s a perfect centerpiece for any gathering, and your family and friends will surely be impressed. I encourage you to try this recipe and enjoy a comforting meal that’s not only nourishing but also visually stunning. Happy cooking!

Wild Rice Stuffed Delicata Squash

The perfect cozy dish for fall, Wild Rice Stuffed Delicata Squash combines earthy wild rice and sweet cranberries in a tender squash vessel. It's a delicious, nutritious meal that everyone will love. Try it tonight for a comforting dinner!

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dinner, Side Dishes

Cuisine American

Servings 6 servings

Calories 320 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Large Pot
• Wooden Spoon
• Blender
• Frying Pan
• Oven
• Cutting Board
• Saucepan

Ingredients

  

• 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 black pepper to taste
• 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 delicata squash stems cut off, halved vertically, seeds removed
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper freshly ground
• A few leaves fresh parsley chopped, for garnish

Instructions

 

• 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, vent the pan to help some of the liquid evaporate.
• 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.
• When ready to serve, flip over the delicata squash and spoon pilaf into the squash halves.
• Transfer to serving plate and sprinkle chopped parsley over the top. Serve.

Notes

• Tip 1: Leftover stuffed squash can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Tip 2: You can freeze the stuffed squash for up to 2 months. It's best to freeze before baking; just thaw in the refrigerator overnight before cooking.
• Tip 3: This dish pairs wonderfully with a simple green salad or roasted vegetables.
• Tip 4: If you enjoy a kick, add some diced jalapeños or a sprinkle of cayenne to the pilaf mixture.
• Tip 5: Feel free to make smaller or larger halves of the squash, depending on your guests.

Keyword fall vegetarian dishes, healthy squash recipes, stuffed delicata squash, wild rice recipes

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Meet Olivia Bennett

For me, cooking is about connection. Whether I’m making a quick breakfast or a three course dinner, I focus on the feeling the food gives you. I love the entire process of food blogging, from chopping the first onion to adjusting the lighting for the final photo. I’m the one who reminds the team to slow down and really taste the food as we go, ensuring every recipe has that “home-cooked” warmth.