Is stuffed delicata squash a main dish or a side dish?

Both. One stuffed half is a filling vegetarian main when served with a salad or vegetable. For a side dish, cut each half in two crosswise to serve more people.

Do you have to peel delicata squash?

No. The skin is thin and becomes tender as it roasts, so it’s completely edible. Just wash it well before cutting.

How do you cut delicata squash?

Place the squash on a stable cutting board and use a sharp knife to cut it in half lengthwise. Scoop out the seeds and stringy flesh with a spoon. If the squash wobbles, shave a thin slice off the bottom so it sits flat.

Do you roast delicata squash before stuffing?

Yes. Roast the squash first until it’s tender but still holds its shape, then stuff it and bake again briefly. The filling is already cooked, so raw squash wouldn’t have enough time to soften in a short second bake.

What do you stuff delicata squash with?

Almost any cooked grain or hearty filling works. Wild rice, brown rice, quinoa, and farro are popular bases, and sausage, ground turkey, ground beef, lentils, chickpeas, or tofu add protein. Sautéed mushrooms, spinach, onion, and herbs add savory flavor, while dried cranberries, apples, and nuts add sweetness and crunch. Cheese like Parmesan, goat cheese, or feta makes a good topping. This recipe uses a wild rice and mushroom filling with sage and thyme for a stuffing-like flavor.

What can I use instead of wild rice?

Brown rice, quinoa, or farro all work well. Cook the grain according to the package directions and use the same amount of cooked grain as the recipe calls for.

Stuffed Delicata Squash with Wild Rice

Name: Stuffed Delicata Squash with Wild Rice
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 medium delicata squash (about 1½ pounds total); 2 tablespoons olive oil, divided; ½ teaspoon salt; ¼ teaspoon black pepper; ¾ cup uncooked wild rice blend, rinsed; 1½ cups vegetable broth; 1 tablespoon olive oil; 1 small yellow onion, finely diced; 8 ounces cremini mushrooms, finely chopped; 2 cloves garlic, minced; 1 teaspoon dried thyme; ½ teaspoon dried sage; ½ teaspoon salt; ¼ teaspoon black pepper; 2 cups baby spinach, roughly chopped; ½ cup dried cranberries; ½ cup pecans, toasted and roughly chopped; ½ cup Parmesan cheese, freshly grated; 2 tablespoons fresh parsley, chopped

Description

These stuffed delicata squash are roasted until tender, then filled with a savory wild rice stuffing with mushrooms, spinach, cranberries, pecans, and Parmesan.

Ingredients

Scale

For the squash:

2 medium delicata squash (about 1½ pounds total)
2 tablespoons olive oil, divided
½ teaspoon salt
¼ teaspoon black pepper

For the filling:

¾ cup uncooked wild rice blend, rinsed
1½ cups vegetable broth
1 tablespoon olive oil
1 small yellow onion, finely diced
8 ounces cremini mushrooms, finely chopped
2 cloves garlic, minced
1 teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon salt
¼ teaspoon black pepper
2 cups baby spinach, roughly chopped
½ cup dried cranberries
½ cup pecans, toasted and roughly chopped
½ cup Parmesan cheese, freshly grated
2 tablespoons fresh parsley, chopped

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Instructions

Preheat oven to 425°F. Line a large baking sheet with parchment paper.
Wash the delicata squash well and cut each squash in half lengthwise. Scoop out and discard the seeds and stringy flesh. Place the squash halves cut-side up on the prepared baking sheet.
Brush the squash with 1 tablespoon olive oil and season with salt and pepper. Turn the squash cut-side down and roast for 20 to 25 minutes, until tender but still firm enough to hold its shape.
Meanwhile, combine the wild rice blend and vegetable broth in a medium saucepan. Bring to a boil, then reduce the heat, cover, and simmer according to the package directions, usually about 25 to 30 minutes. Drain any excess liquid and set aside.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and mushrooms and cook for 6 to 8 minutes, stirring occasionally, until the mushrooms are browned and most of their moisture has cooked off.
Stir in the garlic, thyme, sage, salt, and pepper and cook for 1 minute until fragrant.
Add the spinach and cook for 1 to 2 minutes, stirring, until wilted.
Remove the skillet from the heat and stir in the cooked wild rice, dried cranberries, pecans, Parmesan, and parsley. Taste and adjust the seasoning as needed.
Turn the roasted squash halves cut-side up. Divide the filling evenly among the squash halves, gently mounding it on top.
Return the stuffed squash to the oven and bake for 10 to 15 minutes, until the filling is hot and the tops are lightly golden.
Garnish with additional parsley and Parmesan, if desired, and serve warm.

Notes

Storage: Roast the squash and make the filling up to 2 days ahead and store separately in the fridge. Refrigerate stuffed leftovers in an airtight container for up to 3-4 days and reheat covered with foil in a 350°F oven for 15 to 20 minutes. To freeze, wrap the assembled unbaked squash or baked halves tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking or reheating.

Gluten-free and vegetarian: Check that your broth and rice blend are labeled gluten-free, and choose a vegetarian-friendly Parmesan if needed. Omit the Parmesan to make it vegan.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Roasting
Cuisine: American