stuffed delicata squash: two ways
Stuffed delicata squash is a fantasic fall dish. Creamy sweet inside like a sweet potato, one of the benefits of this winter squash is that the rind can be roasted and eaten, another is that it’s easy to slice into. Squash boats can accomodate a wide range of stuffing variations which overall are easy to prepare. It’s a meal that can satisfy meat lovers to vegivores alike. It also makes for an impressive side dish. Recipe and directions below.
Roasted Squash
Preheat the oven to 400°F. Slice two prewashed squash lengthwise. Using a spoon, scoop out the seeds. Drizzle or rub a 1/4 teaspoon of olive oil on all sides, and set the squash face down in a baking plan. Place in the oven for roughly 15-20 minutes. The squash should be soft yet firm.
Mushroom Stuffed Delicata Squash
1 cup chopped mushrooms such as cremini, button, shiitake or a mix
1 medium diced shallot
1 tablespoon vegetable broth
1 1/2 tablespoons seasoned breadcrumbs
2-3 teaspoons Parmesean cheese
1 1/2 tablespoons sunflower or canola oil
1 teaspoon chopped fresh thyme
Kosher salt to taste
ground black pepper to taste
* 1 delicata squash
While the squash is roasting in the oven, begin preparing the stuffing. Heat the oil in a pan and add the shallots followed by the chopped mushrooms. Add a dash of salt and cook on medium heat for several minutes until the mushrooms reduce. Then add the liquid to the pan and continue cooking. Add a bit of the breadcrumbs and mix thoroughly. The mixture should be moist, not too dry. The cheese can be added at this stage, leaving a bit to top the squash. If aiming for a vegan dish, omit the cheese altogether. Add the seasoning, taste and adjust as needed. When the squash is out of the oven, gently scoop out the center and add it to the pan. Be sure to leave the rind intact. Mix the squash with the mushroom mixture. When combined, spoon the stuffing into both sides of the squash. Sprinkle with the remaining breadcrumbs and Parmesan cheese. Place the stuffed squash back into a baking dish and into the oven for 20 minutes. Remove when the top is slighghtly brown. Garnish before serving.
Sausage Stuffed Delicata Squash
1 sausage link, decased
1 medium diced shallot
1 1/2 tablespoons seasoned breadcrumbs
2-3 teaspoons Parmesean cheese
1 1/2 tablespoons sunflower or canola oil
1 teaspoon chopped fresh thyme or oregano
Kosher salt to taste
ground black pepper to taste
* 1 delicata squash
Similar to the mushroom-stuffed preparation above, while the squash is roasting in the oven, begin preparing the stuffing. Heat the oil in a pan and add the shallots followed by the sausage. Add a bit of the breadcrumbs and cheese, leaving a bit to top the squash later, mix thoroughly. Add the seasoning, taste and adjust as needed. When the squash is out of the oven, gently scoop out the center and add it to the pan. Be sure to leave the rind intact. Mix the squash with the sausage mixture. When the sausage is browned and combined with the squash, spoon the stuffing into both sides of the squash boat. Sprinkle with the remaining breadcrumbs and Parmesan cheese. Place the stuffed squash back into a baking dish and into the oven for 20 minutes. Garnish with chopped scallions or parsely before serving.
Stuffed delicious delicata squash. Enjoy!
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6 Responses to stuffed delicata squash: two ways
Orly, these look so delicious! I want one of each. Hope you have a wonderful holiday with your family!
Many thanks for your note Carol! Have a wonderful Thanksgiving as well!
I adore Delicata squash! They are so easy to cut and the rind softens nicely when cooked so there is no need to peel the squash. What refreshing fall recipes! Such a nice change from all things turkey! Happy holidays Orly!
Hey trying to get on your email list but I don’t see the option? I only see fb Twitter Instagram and Flickr. Would love to get email updates when you lost a new recipe thanks!
I combined the two recipes for an Italian sausage and mushroom stuffed delicata squash. Delicious!
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[…] This recipe for stuffed delicata stuffed with mushrooms makes for an easy, heartwarming mid-week supper. Thank goodness Wiltbank Farms is back for the fall with those gorgeous mushrooms of his… […]