Tag Archives: Stuffed Squash

A Fall Favorite

7 Oct

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The leaves are changing color, the new season’s boots are on display, and the weather is still…in the 70s and 80s. Sure, that makes sense. This warm Fall weather is making it hard to enjoy sweaters and a good butternut squash soup, but no complaints here. Although I am from Michigan, I will never get used to or start enjoying cold weather (I fancy myself a sledder more than a skier). Don’t get me wrong, I love a brisk high 50s day with crunchy leaves lingering in my path–and who could forget about the great Brown Ales to enjoy to welcome in this new season–but having the knowledge that we won’t see warm weather again until May (IF WE’RE LUCKY) makes me want to cling on to this weather with all my might.

That being said, it’s not going to stop me from enjoying some of my favorite Fall foods (root veggies and squash, I’m looking at you…). I touched upon this recipe in last year’s Thanksgiving post, but this dish is so good, it truly deserves its own post.

{ Curry-Stuffed Delicata Squash – Big Girls Small Kitchen }

I’ve made this delight at least a half dozen times over the past year, and it just keeps getting better and better. And what’s great about Delicata squash (if you can find it, I often sub butternut squash since that’s much easier to find) is that you can eat the skin once it’s cooked (thank you knowledgeable staff at the Ann Arbor Food Co-Op).

Special ingredients like maple syrup, cilantro, and unsweetened coconut flakes give this dish a unique layering of flavor and promote over indulging (go ahead, have 3 halves…if you dare).

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Unfortunately I had poor planning when I made this, as I had 6 beautiful stuffed squash (or squish as we refer to it in our house, mainly for hilarity purposes) halves, and I was leaving for Kalamazoo for the next 5 days for new job training (I got to brew beer and “taste” a lot of beer…you jelly?). I had a choice to make, gorge myself on as many of these as I could in order to reap what I had sewn, or bring some with me to keep in the hotel room. I chose the later, however I forgot them in my trunk and came across them 4 DAYS AFTER I was already back from Kalamazoo (5 days + 4 days = I don’t think these are edible anymore). So the moral of the story is this stuffed squash will not smell up your car when forgotten, so go team?

Curry-Stuffed Delicata Squash – Big Girls Small Kitchen }

For the squash

  • 1/2 cup black lentils – the little French ones that hold their shape
  • Coarse salt
  • 1 cup white basmati rice
  • 3 delicata squash, halved lengthwise, scraped clean of seeds
  • 2 teaspoons neutral oil
  • 1 teaspoon maple syrup
  • 1/4 cup olive oil
  • 2 teaspoons super fresh curry powder
  • 1/4 cup shredded coconut, preferably unsweetened (but sweetened will work in a pinch)
  • 1/2 cup yellow raisins, submerged for 10 minutes in a bowl of boiling water to plump, squeezed dry
  • 1/4 cup roasted unsalted sunflower seeds or peanuts
  • Handful coarsely chopped fresh cilantro leaves for garnish

For the dressing

  • 1/3 cup mayonaise
  • 1 tablespoon lemon juice
  • 2 teaspoons curry powder
  • 1/2 teaspoon coarse salt
  • 2 tablespoons neutral oil
  • 1/2 teaspoon sugar
  1. Preheat the oven to 400°F.
  2. Bring around 6 cups of water to boil in a small saucepan. Add 1/2 teaspoon salt and the lentils. Lower the heat to a simmer and boil for 20 to 25 minutes, until the lentil are soft but not falling apart. Drain in a fine metal sieve. Set the lentils asie.
  3. Rinse the rice in several changes of water, until the water runs clear. Place it in a small covered saucepan with 1 3/4 cups water and 1/2 teaspoon salt. Bring to a boil, then give the rice a stir, put the lid on, and place the pot over the lowest possible heat. Cook for 15 minutes, then turn the heat off and leave the cover on the rice for another 5 to 10 minutes, or until you’re ready to use it. (If you have a preferred method of making rice, go for it. You’ll need 2 cups of cooked rice.) You’ll need 2 cups of the rice; reserve the rest for another use.
  4. Place the squash halves in a lightly oiled baking dish. Combine the oil with the maple syrup, then brush the squash with the mixture. Season with a pinch of salt. Place the squash in the oven and cook them for 30-40 minutes, until they’re easily pierced with a fork.
  5. In a large, heavy skillet – a cast iron pan works great – heat the olive oil over medium-high heat. Add the onions and cook, stirring occasionally, until they are wilted and slightly brown, about 10 minutes. Add the curry powder and 1/2 teaspoon salt, until the curry powder is very fragrant, about 3 more minutes. Add the coconut and cook for another minute, then add the lentils, the raisins, sunflower seeds or peanuts, and 2 cups of the rice. Stir gently to combine all the ingredients. Remove the skillet from the heat.
  6. Make the dressing: combine the mayo, lemon juice, curry powder, salt, oil, and sugar, and stir well.
  7. Add about 3/4 of the dressing to the lentil-rice mixture and stir to combine. Taste for balance of flavors, adding more dressing or salt, pepper, or lemon juice as needed. You want the mixture to hold together well.
  8. Fill each squash half to overflowing, using about 2/3 cup of the mixture. Return the squash to the oven and bake for 10-15 minutes, until the top of the filling is slightly browned and crisp.
  9. Sprinkle with the cilantro leaves. Serve 2 halves to those with big appetites; 1 half will be enough for smaller eaters.
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