Stuffed Delicata with Lentils and Cashews
Recipe Date:
September 1, 2024
Serving Size:
4
Cook Time:
05:20:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 cup cashew pieces
- 2 tbsps fresh mint leaves
- 3 tbsps lemon juice
- 1/4 cup water
- 1/2 tsp salt
- 3 cucumbers, finely diced
- 2 medium delicata squash
- 2 tbsps olive oil
- 3 shallots, finely diced
- 1 jalapeño, seeded and finely diced
- 1 1/2 tsps whole cumin seeds
- 1 1/2 tsps whole mustard seeds
- 1 cup dry beluga lentils
- 2 cups vegetable broth
- 2/3 cup full-fat coconut milk
- 1 tbsp balsamic vinegar
- 1 tsp salt
- 1/2 tsp black pepper
Directions
Tasting notes: The combination of herbs and coconut milk work beautifully with this Pinot and the Delicata squash highlights the more earthy elements in the Pinot.
Serena's tips: To save time on the day of, you can make the raita and lentils the day before. Skip the roasting of the seeds, it doesn't add anything exceptional and you can purchase roasted pepitas which are delicious.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1017804-stuffed-delicata-squash-with-lentils-and-cashew-raita
Recipe courtesy of Hannah Kaminsky, adapted by Tara Parker-Hope, for the New York Times. Photo courtesy of Andrew Scrivani for the New York Times.
