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Home » Recipes » Vegetarian Recipes

Mediterranean Lentil Stuffed Delicata Squash

Published: Nov 2, 2014 · Modified: Oct 11, 2022 by Samantha Ferraro · This post may contain affiliate links · 19 Comments

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Stuffed delicata squash is flavored with bold Mediterranean flavors of cumin lentils, creamy yogurt feta sauce and sweet pomegranate seeds.

Stuffed delicata squash is flavored with bold Mediterranean flavors of cumin lentils, creamy yogurt feta sauce and sweet pomegranate seeds.

Stuffed delicata squash is filled bold Mediterranean flavors cumin seasoned lentils and topped with cool yogurt, salty feta and spicy zhoug (optional, but why not?). Sweet pomegranate seeds are also added for a pop of color and sweetness against the other warm flavors.

Stuffed delicata squash is flavored with bold Mediterranean flavors of cumin lentils, creamy yogurt feta sauce and sweet pomegranate seeds.

Stuffed Delicata Squash

It's no surprise that my absolute favorite squash is delicata squash! It is so tender and buttery and the skin becomes soft and palatable. I usually cut it into rings and roast it, but I thought stuffing it instead would be the perfect vessel.

Black lentils are cooked with deep spices of cumin and sumac and topped with a spicy zhoug and creamy yogurt feta sauce. Squeeze a bit of fresh lemon juice to brighten those deep spices for a lovely contrast.

Delicata Squash Cooking Tips

  • Don't peel the delicata squash, the peel is so tender and softens after roasting.
  • Scoop out the seeds before roasting the delicata squash.
  • Evenly rub oil all over the squash so it cooks evenly.
  • To check if the squash is done, stick a knife through it and if it can easily go through, it's ready.

More Squash Recipes to Enjoy

  • Stuffed Acorn Squash with Rice
  • Roasted Kabocha Squash with Pomegranate Molasses
  • Roasted Delicata Squash with Sage and Amaretti Cookies
Stuffed delicata squash is flavored with bold Mediterranean flavors of cumin lentils, creamy yogurt feta sauce and sweet pomegranate seeds.

Mediterranean Lentil Stuffed Delicata Squash

Samantha Ferraro

LittleFerraroKitchen.com

Stuffed delicata squash is flavored with bold Mediterranean flavors of cumin lentils, creamy yogurt feta sauce and sweet pomegranate seeds.
5 from 14 votes
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Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Main, Side Dish
Cuisine American, Mediterranean, Middle Eastern
Servings 4 servings
Calories 332 kcal

Equipment

  • Food Processor

Ingredients
 
 

  • 3 tablespoons Olive oil seperated
  • 1 delicata squash cut in half vertically and seeds removed
  • ½ onion diced
  • 1 garlic clove minced
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ¼ teaspoon sumac
  • ⅛ teaspoon cayenne
  • Salt and pepper to taste
  • 1 cup dried black lentils
  • 3 cups vegetable stock low sodium, preferred
  • ¼ cup full fat Greek yogurt
  • ¼ cup crumbled feta
  • Pomegranate seeds for garnish
  • Lemon wedges for garnish

Instructions
 

  • Pre-heat oven to 400 degrees Fahrenheit and lightly drizzle 1 tablespoon of olive oil over squash. Roast delicata squash for 20 minutes or until tender and lightly caramelized.
  • While squash is cooking, prepare the lentils. In a large skillet, saute chopped onion in 2 tablespoons of olive oil until translucent, about 6-7 minutes. Add garlic and spices (cumin, coriander, sumac and cayenne) and saute for 1 minute until garlic softens and spices are mixed with the oil.
  • Rinse black lentils and remove any bad ones. Add lentils to skillet with 3 cups of stock. Bring to a boil then down to a simmer. Place a lid on the skillet and cook for about 30-40 minutes or until lentils are tender. Season with salt and pepper.
  • Whisk the yogurt and feta together until creamy. You can do this in a food processor or blender or in a bowl. Set aside.
  • To serve, Spoon lentils into the cavity of the squash and top with spicy zhoug and drizzle of yogurt-feta sauce. Top with pomegranate seeds, drizzle of olive oil and lemon wedges.

Notes

You will have lentils leftover, which are perfect for a side dish or just roast more delicata squash

Nutrition

Calories: 332kcalCarbohydrates: 39gProtein: 16gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 9mgSodium: 825mgPotassium: 449mgFiber: 12gSugar: 5gVitamin A: 1996IUVitamin C: 17mgCalcium: 129mgIron: 5mg
Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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Reader Interactions

Comments

  1. Sarah says

    November 06, 2014 at 3:45 am

    5 stars
    I adore Delicata! This is a great way to eat it

    Reply
  2. Cindys Recipes and Writings says

    November 05, 2014 at 3:08 am

    5 stars
    I'm always looking for great squash ideas. Love it, Samantha!

    Reply
  3. K / Pure & Complex says

    November 04, 2014 at 1:25 pm

    5 stars
    This looks absolutely delectable and amazing. I needed a new squash recipe and this is absolutely perfect.

    Reply
    • Samantha says

      November 09, 2014 at 8:38 am

      Thank you so much!!

      Reply
  4. Annie+@+ciaochowbambina says

    November 04, 2014 at 5:58 am

    5 stars
    Wow! These are beautiful and look delicious!

    Reply
    • Samantha says

      November 09, 2014 at 8:38 am

      Thank you Annie!

      Reply
  5. Julie @ Texan New Yorker says

    November 03, 2014 at 6:50 pm

    5 stars
    I love the pairing of lentils and squash! I've got to try the black lentils, I seem to be in a rut with the green and the red...

    Reply
  6. Erin | The Law Student's Wife says

    November 03, 2014 at 3:17 pm

    5 stars
    I am always quick to reach for butternut squash, but delicata needs a turn. Love all of the different flavors that you used.

    Reply
  7. Shaina says

    November 02, 2014 at 4:38 pm

    5 stars
    There is a delicata squash in my kitchen that I stare at every day trying to decide what I want to make with it. Thanks for making my decision for me!

    Reply
    • Samantha says

      November 03, 2014 at 7:05 am

      Yay thanks Shaina! I have another recipe for delicata that we're obsessed it...I'll send it to you! Its my favorite squash!

      Reply
  8. Liz says

    November 02, 2014 at 11:57 am

    5 stars
    Your filling sounds spectacular! And I'd be happy to eat his as my main dish...so lovely!!!

    Reply
    • Samantha says

      November 03, 2014 at 7:05 am

      Thank you so much Liz!

      Reply
  9. Bobbi's Kozy Kitchen says

    November 02, 2014 at 11:24 am

    5 stars
    What a gorgeous dish!!

    Reply
    • Samantha says

      November 03, 2014 at 7:06 am

      Thanks Bobbi 🙂

      Reply
  10. Amanda says

    November 02, 2014 at 8:36 am

    5 stars
    WOW - this looks amazing and uber healthy. I love the color and flavor combinations.

    Reply
    • Samantha says

      November 03, 2014 at 7:06 am

      Thank you Amanda!

      Reply
  11. Chris Baccus says

    November 02, 2014 at 7:26 am

    5 stars
    I'm always looking for new ways to use lentils as I make vegetarian/vegan 5 times a week. This looks like such a great addition to my meal planning this fall and winter. Thanks!

    Reply
    • Samantha says

      November 02, 2014 at 8:04 am

      Thanks Chris..Lentils are awesome!

      Reply
  12. Tara says

    November 02, 2014 at 7:14 am

    5 stars
    I just tried this squash for the first time a couple of weeks ago and fell in love with it. They make a perfect vessel for stuffing. Your recipe looks amazing!! Love it!!

    Reply
5 from 14 votes (2 ratings without comment)

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