Delicata squash are beautiful little critters. They are long and yellow with green stripes in the crevices and have a sort of cross between butternut squash and sweet potato flavor to them. In this case, that flavor pairs marvelously with the hint of coconut that’s added into the lentils and tofu.
Don’t get discouraged by the number of ingredients and steps. There are really only a few parts to this recipe that can cook while you work on the next: 1) marinate tofu, 2) cook squash, 3) cook lentils, 4) cook tofu, 5) put it together. Oh, and 6) Eat! Easy peasy.
Delicata Squash Stuffed with Lentils
Recipe by: Megabeth
Ingredients
2 delicata squash (or other winter squash)
coconut oil
12.3 oz extra firm tofu, drained
Tofu Marinade
1/4 cup extra virgin olive oil
1/4 cup rice wine vinegar
1/4 cup low-fat coconut milk
1 t turmeric
1 t cardamom
1 t curry
1/2 white onion, sliced
1 t ghee or coconut oil
1 cup yellow lentils (or brown)
1 clove garlic, minced
1 t turmeric
1/4 t mustard seeds
1 t cumin seeds
1 t curry
2.5 cups vegetable broth
1/4 cup low-fat coconut milk
slivered almonds or roasted pecans as garnish, optional
Press tofu to remove excess water. Cut into cubes. Whisk tofu marinade ingredients together in a small bowl. Put tofu into medium bowl and coat with marinade and set-aside for at least 10 minutes. The longer the better…
Preheat over to 400.
Cut the delicata squash in half lengthwise and remove seeds. Place on oiled baking sheet cut side up. Rub with coconut oil and sprinkle salt on each half. Put in preheated oven for 25 – 30 minutes – until soft. Scrape the flesh with the fork to “loosen” it up a little.
Saute onions in ghee over medium heat. Once softened add garlic and cumin and mustard seeds. Stir. Allow to cook 1 minute. Add spices and cook for about 30 seconds.
Stir in dried lentils. Then, pour in vegetable broth and coconut milk. Bring to a boil. Then, cover, reduce heat and simmer for 15 – 20 minutes.
As the lentils and squash are finishing cooking, spread the marinated tofu on an oiled baking sheet and bake in oven for 20 minutes, turning frequently, until browned. **Alternatively** you can add some coconut oil into a saute pan on the stove and cook tofu over medium-high heat until browned.
Stir in the tofu into the cooked lentils. Scoop the lentil mixture into the squash halves. Add some slivered almonds or roasted pecans, as desired.
Snowy days are perfect to prepare a bunch of ingredients, throw them in a slow-cooker, and let the great smells waft through your house. Throw some basmati rice with a little bit of coconut milk in the slow cooker about a 1/2 hour before the curry is done, and you’ll have a great hearty meal!
I love risotto. It’s such a comforting and rich dish that often gets overlooked because people think it takes a really long time to make. Or, it’s complicated. As I’ve talked about before, it’s really not that hard to make.
This recipe gets the most out of your winter squash by simmering the seeds and strings in the vegetable broth.
Cut acorn squash in half. Remove seeds and strings and place in bowl.
Brush inside of acorn squash with butter. Sprinkle with salt and paper.
Place on baking sheet, cut sides up and put in pre-heated 400 degree oven. Roast for 30 minutes - or until soft and browned.
While acorn squash is roasting, pour broth into medium saucepan and add the reserved seeds and strings from the acorn squash. Simmer on medium-low heat for about 20 minutes. Remove from heat and pour broth through small hold sieve to remove seeds and strings.
Heat olive oil over medium heat in large pan. Add onions and saute until translucent.
Add dry risotto to pan and heat for about 1 minute.
Add white wine, stir risotto to distribute wine. Once wine is almost absorbed add one cup of the vegetable broth. Once liquid is almost absorbed add another cup of the broth. Stir occasionally just to ensure the risotto is not sticking to bottom of pan.
Continue adding the liquid and allowing it to absorb one cup at a time until the risotto is plump and soft. Once you’ve hit about six to seven cups of liquid, begin taste testing risotto for doneness. Keep adding liquid until risotto is soft and creamy. If you run out of vegetable broth and the risotto still needs to cook, use hot or boiling water until done.
When the acorn squash is done roasting, scrape the insides with a spoon and place in a bowl. Mash with a potato masher or with a fork.
Once risotto is cooked, add acorn squash, sage and ¾ of the Parmesean cheese. Salt and pepper, to taste. Stir through until combined and cheese has melted.
Sometimes you come home from work and you don’t feel like doing a lot of cooking. In fact, you pretty much don’t even want to make a cooking mess because you know you’ll just have to clean it up. This recipe uses only one pot! And, it’s ready to go in about 10 minutes flat. Seriously. Cook the soba noodles, whisk up the rest of the ingredients, combine with the slaw and you’ve got a nice weekday meal.
Soba Noodles and Broccoli Slaw with Asian Peanut Sauce
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Delicata squash are beautiful little critters. They are long and yellow with green stripes in the crevices and have a sort of cross between butternut squash and sweet potato flavor to them. In this case, that flavor pairs marvelously with the hint of coconut that’s added into the lentils and tofu.
Don’t get discouraged by the number of ingredients and steps. There are really only a few parts to this recipe that can cook while you work on the next: 1) marinate tofu, 2) cook squash, 3) cook lentils, 4) cook tofu, 5) put it together. Oh, and 6) Eat! Easy peasy.
Saute onions in ghee over medium heat. Once softened add garlic and cumin and mustard seeds. Stir. Allow to cook 1 minute. Add spices and cook for about 30 seconds.
Stir in dried lentils. Then, pour in vegetable broth and coconut milk. Bring to a boil. Then, cover, reduce heat and simmer for 15 – 20 minutes.
Stir in the tofu into the cooked lentils. Scoop the lentil mixture into the squash halves. Add some slivered almonds or roasted pecans, as desired.
