Baked And Stuffed Delicata Squash Recipes

Steps:

• Cut 1 inch off the top and bottom of each squash. Use a melon baller or small spoon to scrape out the seeds. Sprinkle the inside of the squash with salt and pepper, then stand them upright on an oiled baking sheet.
• Heat oven to 425 degrees. In a large saucepan set over medium-high heat, melt 2 tablespoons of the butter. When it foams, add onions to pan and sauté, stirring frequently, until they begin to soften and turn translucent, approximately 6 to 8 minutes. Add kale to pan and continue to cook, tossing, until kale begins to wilt, about 5 minutes. Remove pan from heat and put vegetables into a large bowl.
• Meanwhile, place bread cubes on a sheet pan and toast in the oven until they begin to crisp on the outside, approximately 7 to 9 minutes. Add bread cubes to the bowl with the vegetables, and then add blue cheese and cranberries. Stir to combine.
• Put pecans in a dry sauté pan set over medium heat and toast the nuts until they begin to darken and turn fragrant, approximately 4 to 6 minutes. Stir in maple syrup and allow to cook for 1 minute, then scrape into the bowl with the rest of the stuffing and toss to combine. Taste and season the mixture with salt and pepper.
• Lower oven temperature to 400 degrees. Divide the stuffing between the squash. Cut the remaining 2 tablespoons of butter into 6 pieces, and top each squash with a dot of butter. Roast squash until the flesh has softened and you can easily pierce it with a fork, approximately 45 minutes. If the squash is browning too quickly, lay a sheet of aluminum foil over the top to prevent burning.
• Sprinkle parsley over the squash. Serve 1 whole squash per person as a main course, or 1/2 squash or less as a side dish.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine bacon, sour cream, shredded Italian cheese blend, onion, garlic, olives, pepper, and salt in a bowl and stir to blend. Place squash halves in a baking dish and fill each with stuffing.
• Bake in the preheated oven until golden brown on top, 30 to 40 minutes. Serve garnished with parsley and cherry tomatoes.

Steps:

• Place the cashew pieces in a bowl and cover with cool water. Cover and place in the fridge to soak for four hours.
• Thoroughly drain the soaked cashews and combine with the chopped mint, lemon juice, water and salt in a blender. Purée, pausing to scrape down the sides of the canister with a spatula as needed, until completely silky-smooth. This process may take longer if you use a lower-powered blender, but stick with it; that creamy texture is important. Stir in the cucumber pieces by hand. Store in an air-tight container and keep refrigerated prior to serving.
• For the filling, heat olive oil in a medium pot over medium heat before adding the shallots and jalapeno. Cook until translucent, then add the cumin and mustard seeds. Cook until the entire mixture is highly aromatic, about a minute. Add the lentils and broth and bring to a boil. Once boiling, reduce heat to a simmer and cover. Cook for about 30 minutes, until the liquid has absorbed and lentils are tender. Add the coconut milk and vinegar and season with salt and pepper. Keep the pot partially covered and simmer for an additional 5 to 10 minutes, until the liquid has been absorbed. Cover and keep warm.
• As the lentils cook, preheat oven to 375 degrees. Cut both squash in half lengthwise and scoop out (but reserve) seeds. Place each half with the cut sides down on a lightly greased baking sheet and bake for about 30 minutes, or until a fork easily pierces the flesh. Remove from oven and let cool for at least 5 minutes before handling.
• Reduce oven to 250 degrees and toss the reserved seeds with 1 tablespoon of olive oil and a pinch of salt and roast for 10 to 20 minutes, stirring frequently to prevent them from burning. Once golden and crisp, remove from oven and allow to cool.
• Flip the roasted delicata squashes up to turn them into boats and spoon the warm lentils inside. Serve the cashew raita alongside for guests to top their squashes as desired and finish with a sprinkle of roasted seeds.