Stuffed Delicata Squash With Lentils and Cashew Raita

Stuffed Delicata Squash With Lentils and Cashew Raita

Delicata is a light yellow squash with green stripes and a creamy, rich texture. One of the best things about delicata is that it’s much easier to clean, cut and cook than butternut or other winter squash varieties.

Ingredients

Cashew Raita:

  • 1cup raw cashew pieces
  • 2tablespoons fresh mint leaves, roughly chopped
  • 3tablespoons lemon juice
  • ¼cup water
  • ½teaspoon salt
  • 2– 3 Persian cucumbers, finely diced
  • 2medium delicata squash (About 1 pound each)

Lentil Stuffing:

  • 2tablespoons olive oil
  • 3shallots, finely diced
  • 1Jalapeno, seeded and finely diced
  • 1 ½teaspoons whole cumin seeds
  • 1 ½teaspoons whole mustard seeds
  • 1cup dry beluga lentils
  • 2cups vegetable broth
  • ⅔cup full-fat coconut milk
  • 1tablespoon balsamic vinegar
  • ¾– 1 teaspoon salt
  • ¼teaspoon freshly ground black pepper
  • Nutritional Information
      • Nutritional analysis per serving (4 servings)

        637 calories; 31 grams fat; 10 grams saturated fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 77 grams carbohydrates; 11 grams dietary fiber; 8 grams sugars; 22 grams protein; 846 milligrams sodium

    Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation

  1. Place the cashew pieces in a bowl and cover with cool water. Cover and place in the fridge to soak for four hours.
  2. Thoroughly drain the soaked cashews and combine with the chopped mint, lemon juice, water and salt in a blender. Purée, pausing to scrape down the sides of the canister with a spatula as needed, until completely silky-smooth. This process may take longer if you use a lower-powered blender, but stick with it; that creamy texture is important. Stir in the cucumber pieces by hand. Store in an air-tight container and keep refrigerated prior to serving.
  3. For the filling, heat olive oil in a medium pot over medium heat before adding the shallots and jalapeno. Cook until translucent, then add the cumin and mustard seeds. Cook until the entire mixture is highly aromatic, about a minute. Add the lentils and broth and bring to a boil. Once boiling, reduce heat to a simmer and cover. Cook for about 30 minutes, until the liquid has absorbed and lentils are tender. Add the coconut milk and vinegar and season with salt and pepper. Keep the pot partially covered and simmer for an additional 5 to 10 minutes, until the liquid has been absorbed. Cover and keep warm.
  4. As the lentils cook, preheat oven to 375 degrees. Cut both squash in half lengthwise and scoop out (but reserve) seeds. Place each half with the cut sides down on a lightly greased baking sheet and bake for about 30 minutes, or until a fork easily pierces the flesh. Remove from oven and let cool for at least 5 minutes before handling.
  5. Reduce oven to 250 degrees and toss the reserved seeds with 1 tablespoon of olive oil and a pinch of salt and roast for 10 to 20 minutes, stirring frequently to prevent them from burning. Once golden and crisp, remove from oven and allow to cool.
  6. Flip the roasted delicata squashes up to turn them into boats and spoon the warm lentils inside. Serve the cashew raita alongside for guests to top their squashes as desired and finish with a sprinkle of roasted seeds.

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