The Best Delicata Squash Recipe- Red Lentil Soup In A Delicata Squash Bowl

picture of red lentil oup inside of a delicata squash split in half with herbs and a wooden spoon

When the air gets crisp and the jackets come out, it's time to trade salads for soup. This recipe is a pure hug from the Farmers Market, featuring creamy red lentils and everything gorgeous the local growers have right now.

The best part? We're skipping the ceramic bowl and serving this cozy delight right inside a perfectly roasted Delicata Squash. It’s edible, beautiful, and makes cleanup a dream, the perfect, wholesome way to celebrate the change of seasons and keep that fresh, local flavor at the center of your table.

The Best Delicata Squash Recipe- Red Lentil Soup In A Delicata Squash Bowl

Chef Sarah Marshall

Servings

4

Prep Time

10 minutes

Cook Time

30 minutes

Cuisine

Farmers Market

Category

Dinner

When the air gets crisp, and the jackets come out, it's time to trade salads for soup. This recipe is a pure hug from the Farmers Market, featuring creamy red lentils and everything gorgeous the local growers have right now. The best part? We're skipping the ceramic bowl and serving this cozy delight right inside a perfectly roasted Delicata Squash. It’s edible, beautiful, and makes cleanup a dream, the perfect, wholesome way to celebrate the change of seasons and keep that fresh, local flavor at the center of your table.

The Best Delicata Squash Recipe- Red Lentil Soup In A Delicata Squash Bowl

Ingredients

  • 2 Delicata squash

  • 1 tablespoon extra virgin olive oil

  • Kosher salt to taste

  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion, diced
  • 2 tablespoons Marshall’s Serrano Ginger Lemongrass sauce
  • 1 tablespoon curry powder
  • 1 teaspoon kosher salt
  • 1 ½ cup dry red lentils, rinsed
  • 1 ½ cups full fat coconut milk
  • 4 cups vegetable stock

  • 1 tablespoon minced fresh parsley or microgreens

Directions

  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Use a sharp knife to cut the squash in half lengthwise. With a metal spoon, scrape out the seeds and stringy pulp.

  3. Drizzle the squash with olive oil and rub it into the flesh and skin. Sprinkle with salt.

  4. Place squash cut-side down on a parchment lines baking sheet. Bake for 25-35 minutes, until the squash is soft when poked with a fork.

  5. While the squash is roasting, bring a large saucepan to medium heat, and add 1 tablespoon olive oil. Once shimmering, add onion and sauté until translucent, about 3-5 minutes

  6. Add the hot sauce, curry powder, and salt and give it a stir.

  7. Add the lentils, coconut milk, and vegetable stock and stir to combine.

  8. Bring to a boil over high heat, once boiling, reduce heat to medium-low and simmer for 18-20 minutes, until lentils are tender. Stir occasionally to avoid sticking.

  9. Once the squash is tender, fill the center with the soup. Serve with parsley or micro-green garnish. Enjoy.