One of the great things about delicata squash is that you can cube it up with no peeling. This recipe is adapted from one in “The Sugar Solution Cookbook.” I happen to be a big fan of the combination of rice and lentils. Perhaps you are, too.
Ingredients:
4 teaspoons olive oil, divided 1 medium onion, halved and thinly sliced 1 tablespoon grated fresh ginger 3 large cloves garlic, minced 2 1/2 cups water 1 cup brown rice 1/2 cup lentils 1/2 teaspoon salt, divided 1 (15-ounce) can chickpeas, rinsed and drained 2 cups cubed delicata squash 1/2 teaspoon red-pepper flakes
Preparation:
Heat 2 teaspoons of the oil in a large deep skillet over medium heat. Add the onion. Cook, stirring frequently, for 8 minutes, or until the onion is lightly browned. Add ginger and garlic. Cook for 1 minute, stirring constantly. Add the water, rice, lentils, and salt. Bring to a boil. Cover, reduce the heat, and simmer for 30 minutes. Stir in the chickpeas and squash. Cover and cook for 15 to 20 minutes longer, or until the rice and squash are tender. Taste for seasoning and add red pepper flakes. Serve immediately.