Stuffed Delicata Squash Boats

 Stuffed Delicata Squash Boats

by Kurt Flehinger

 

Ingredients 

2 Delicata Squash

4 T. Olive Oil

2 T. Maple Syrup

4 C. Chicken/Vegetable Stock

2 Small Leeks Sliced Into Thin Rounds

1 ½ t. cumin seed

1 C. Brown or Green Lentils

1 C. Brown Rice

1 C. Chopped Parsley

½ C. Greek Yogurt

Salt

Pepper

Preparation

1.     Over medium heat saute sliced leeks in 2 T. of olive oil.  Stir occasionally until lightly browned, about 5 minutes.

2.     Add lentils and rice and saute 1-2 minutes, stirring occasionally, until coated with olive oil.

3.     Add stock and bring to boil.  Reduce heat to low, cover and simmer for 40-45 minutes.

4.     While lentils and rice cook, heat oven to 375 degrees.

5.     Slice delicata squash in half lengthwise.  Remove seeds.

6.     Mix remaining 2 T. olive oil with maple syrup and brush liberally on cut side of the squash.  Sprinkle with salt and pepper.

7.     Place squash cut side down in baking dish and roast for 30 minutes or until squash is soft when pierced with a fork.

8.     Remove rice and lentils from heat when cooked and allow to rest, covered, for 5 minutes.  Add parsley and mix thoroughly.

9.     Turn squash cut side up and spoon lentil and rice mixture into roasted squash until heaping.

10.  Sprinkle with salt and pepper and a little more parsley.

11.  Top each stuffed squash boat with a dollop of yogurt.

Tip: 

Got too much celery on hand? Celery leaves make an excellent substitution for parsley!

                                                    About Kurt and Jami

     Kurt and Jami pretty much raised their two kids in their Upper West Side kitchen. On holidays and ordinary weekdays, Jax (a college junior) and Joelle (who is studying public health) are cooking up something, from sautéed kale with garlic and olive oil to homemade pizza to BBQ tacos.