Use this easy Roasted Delicata Squash recipe to get started.
Ingredients
- 2 Delicata squash or any other small winter squash
- 1 1/2 cups cooked rice white, brown, or a mix
- 1 cup cooked lentils
- 1/4 cup dried cranberries
- 1 bunch fresh parsley finely chopped, can sub any mix of fresh herbs here
- 2 tbsp vinaigrette lemon or Dijon vinaigrette works well
- salt and pepper to taste
- olive oil for brushing
- goat cheese
- pepitas
Servings:
Units:
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Cut each squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season lightly with salt and pepper. Place cut side down on the baking sheet and roast for 25–30 minutes, or until the flesh is tender when pierced with a fork.
- Make the filling by mixing the cooked rice, lentils, cranberries, chopped parsley, and vinaigrette.
- Season with salt and pepper to taste. Adjust vinaigrette as needed for flavor and moisture.
- Flip the roasted squash halves cut side up. Spoon the filling into each cavity, pressing lightly to pack. Return to the oven for 5–10 minutes to warm through.
- Serve warm and top with goat cheese and pepitas.
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