Holiday Curry-Stuffed Delicata Squash Recipe
Entry #1837, November 18, 2012
Trying to think of side dishes to add to your holiday table? Ever heard of a curry-stuffed delicate squash recipe? Well, you shouldn’t miss this delicious menu on your table. Although the procedure requires a lot of steps but then you will find it very easy and fun as you go along with each step.
Holiday Curry-Stuffed Delicata Squash
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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 mayonnaise
- 1 tablespoon lemon juice
- 2 teaspoons curry powder
- 1/2 teaspoon coarse salt
- 2 tablespoons neutral oil
- 1/2 teaspoon sugar
- Preheat the oven to 400°F. 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.
- 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.
- Place the squash halves in a lightly oiled baking dish. Combine the oil with the maple syrup, and 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.
- 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.
Make the dressing:
- Combine the mayo, lemon juice, curry powder, salt, oil, and sugar, and stir well.
- 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.
- 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.
- Sprinkle with the cilantro leaves. Serve 2 halves for those with big appetites; 1 half will be enough for smaller eaters.
Well done! You will notice that for the most part of this recipe, the fresh curry powder is very important. So you have to ensure the quality of your curry powder. Now you can enjoy the delicious curry-stuffed delicate squash recipe that you can be proud of and share with your family and friends.
For more holiday recipes on Stagetecture, click here.