Exotic Rice Stuffed Delicata Squash with Curried Cashew Cream

Exotic Rice Stuffed Delicata Squash with Curried Cashew Cream recipe || These curry spiced delicata squash are filled to the brim with an exotic rice blend loaded with onion, garlic, walnuts, kale, and dried bing cherries. This dish is the perfect plant based main dish for your holiday table! || @thismessisours @nutsdotcom

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Don't think you have to go all the way with this recipe, you can simply make the rice filling as a side dish. It is incredible on its own!!

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For the curried cashew cream

  • 1 1/2 cup Supreme raw cashews, soaked overnight or for 30 minutes in hot water, drained & rinsed
  • 1 cup vegan "beef" broth
  • 1 tablespoon curry powder
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon garlic powder

For the delicata squash

  • 2 delicata squash, halved, seeds removed
  • 2 tablespoons olive oil
  • 1 tablespoon curry powder
  • 1 teaspoon cinnamon
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon freshly ground black pepper

For the filling

  • 1 tablespoon olive oil
  • 1/2 cup finely chopped red onion
  • 3 cloves garlic, minced
  • 1/4 cup walnut pieces
  • 2 cups cooked exotic rice blend
  • 2 cups finely shredded Lacinato kale
  • 1/4 cup dried bing cherries, chopped

To garnish

  • fresh thyme, Maldon salt, freshly ground black pepper


Roast the squash

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. Divide the oil between the 4 squash halves, drizzling it into the cavity of the squash where the seeds were. Using your hands rub the squash all over with the oil. In a little dish combine the curry powder, cinnamon, salt and pepper. Stir to combine then divide the spice mixture between the 4 squash halves. Use your hands to spread the spice mixture all over the squash halves then roast cut side down on the prepared baking sheet for 20 minutes.

Make the filling

  1. Heat the oil in a large skillet over medium high heat. Add the onion and a pinch of salt to the pan and sauté until translucent, about 4 minutes. Add the garlic and walnuts to the pan and cook for another 2-3 minutes until the garlic is golden brown and the walnuts are lightly toasted. Add the cherries and the cooked rice into the pan, stir to combine then add the shredded kale and cook, folding the ingredients together until the kale is completely wilted, about 3-5 minutes more. Allow to cool slightly before stuffing the squash.
  2. Fill each roasted squash half with the rice mixture, you will have some left that can be spread around the serving platter. Put the squash back into the oven to heat through for an additional 10 minutes.

Make the cashew cream

  1. While the stuffed squash is warming in the oven, combine the cashews, broth, curry powder, salt, and garlic powder in a high powered blender. Blend until smooth.

To serve

  1. Arrange any leftover rice on a serving platter, place the stuffed squash over that and garnish with fresh thyme, Maldon salt, and freshly ground black pepper. Serve with the curried cashew cream on the side. I also garnished our dish with pickled cranberries, because I'm obsessed!


I like to use vegan "beef" broth to cook the rice in this recipe, it really adds a great depth of flavor!


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