A Vegetarian Thanksgiving Menu with Stuffed Squash and Roasted Carrots All in One Pan

2 delicata squash (2 ¼ pounds total), halved lengthwise (may substitute butternut or acorn)

4 tablespoons extra-virgin olive oil, divided, plus more for drizzling

1 ¾ teaspoons fine sea salt, divided

Freshly ground black pepper

1 ½ cups cooked jasmine or basmati rice (see headnote; may substitute brown rice or another cooked grain of your choice)

1 cup cooked or no-salt-added canned lentils, drained and rinsed

1 cup (4 ounces) roasted unsalted pistachios, chopped

½ cup fresh orange juice

½ cup (3 ounces) dried apricots, chopped

½ cup (3 ounces) dried cherries (preferably tart)

¼ cup packed fresh flat-leaf parsley leaves, chopped, plus more for garnish

3 cloves garlic, minced or pressed

¼ teaspoon saffron threads dissolved in 1 tablespoon hot water

8 ounces skinny carrots (4 to 5), scrubbed, trimmed and halved lengthwise

½ teaspoon ground cinnamon

12 ounces (2 small bunches) broccolini, trimmed and cut into 2-inch pieces

Pomegranate seeds, for garnish (optional)

Directions at washingtonpost.com

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