The Best Delicata Squash Recipe- Red Lentil Soup In A Delicata Squash Bowl
by Chef Sarah Marshall
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
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.
Use a sharp knife to cut the squash in half lengthwise. With a metal spoon, scrape out the seeds and stringy pulp.
Drizzle the squash with olive oil and rub it into the flesh and skin. Sprinkle with salt.
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.
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
Add the hot sauce, curry powder, and salt and give it a stir.
Add the lentils, coconut milk, and vegetable stock and stir to combine.
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.
Once the squash is tender, fill the center with the soup. Serve with parsley or micro-green garnish.
