Stuffed Delicata Squash with Chickpea Gravy

Photo: Stuffed Delicata Squash with Chickpea Gravy
Choose the best shaped Delicata squashes- this beautiful dish will make a stellar centerpiece for your next dinner.
4 servings
  • 2 medium sized Delicata squashes (about 1 pound each)
  • 1 Tablespoon olive oil + 2 Tablespoons more
  • Salt and pepper to taste
  • 1 cup very thinly sliced leeks
  • 4-6 cloves garlic, chopped
  • 2 cups fresh spinach, coarsely chopped
  • 1 cup black lentils, cooked according to directions
  • 1 cup cooked brown rice or quinoa
  • ½ cup goji berries, soaked 20 minutes and drained
  • ¼ cup dried cranberries, soaked 20 minutes and drained
  • ½ cup ground, roasted nuts

Chickpea Gravy

  • ¼ cup olive oil
  • 6 Tablespoons chickpea flour, sifted
  • 1 teaspoon each coriander, black pepper, and paprika
  • 1-2 cups non-dairy milk
  • 1-2 cups vegetable broth
  • 1 Tablespoon tamari
  1. Trim off stem of each squash. Slice squash in half lengthwise and scoop out seeds and pulp. Brush with 1 Tablespoon olive oil, sprinkle with salt and pepper, and place upside down on a rimmed baking sheet lined with parchment paper. Bake for 10-15 minutes, or until fork-tender.
  2. In a large skillet, heat 2 Tablespoons olive oil until shimmering, then add leeks and garlic. Cook until browned. Turn out into a large bowl, and add spinach. Toss to coat and let wilt slightly. Add lentils, rice, goji berries, cranberries, and nuts. Taste and season with salt and pepper if needed.
  3. Fill squashes with lentil mixture, packing mixture gently to form a rounded top. Bake for another 10 minutes, or mixture has warmed through and squash is totally soft.
  4. Meanwhile, make the Chickpea Gravy: Heat olive oil in a heavy saucepan on medium-low. Add flour and spices and stir continuously with a whisk. Cook for a few minutes until flour mixture browns slightly and is fragrant- but be careful not to burn.
  5. Slowly stir in 1 cup milk, 1 cup broth, and tamari, whisking continuously until gravy thickens, adding more milk or broth for a thinner consistency. Taste, and add salt and pepper as needed.
  6. Divide squashes between four plates, and drizzle with gravy. Serve and enjoy!