©MakeMineLemon – Stuffed Delicata Squash
Aren’t these pretty? I am always looking for something a little different. I don’t mean something kooky, wacky different like on those crazy cooking shows that issue challenges like a basket of fruitloops and turnips, but something I have not had before, or something new to me. Maybe familiar ingredients made a little differently. Stuffed Delicata Squash seems to meet all the criteria.
©MakeMineLemon – Stuffed Delicata Squash Mise En Place
First criteria, I want it to taste good – I am always striving for depth of flavor – crank up the oven. I want it to be easy – life is too short to spend days making a dinner. I want it to look appealing – because eye appeal is where we make our first split second decision, good or bad. Okay I am a work in progress for presentation, but you have to admit these are pretty darn cute.
©MakeMineLemon – Delicata Squash Circles
I was not conscientiously aware of how much squash is a part of my diet. Apparently I like it more than I knew. I realized I had tried Butternut Squash Soup, and Zucchini Crostata or Galette (Italian vs. French), and Sweet Potato Hash, but somehow I missed one, because Delicata was still new to me. They are much sweeter than butternut squash to the taste. They even come with their own built-in frilly design. I really think I should have come up with a more sophisticated name for this recipe. Any suggestions?
©MakeMineLemon – Stuffed Delicata Squash For You
I can see other versions of Delicata, so if you want to make changes I think it is adaptive. You could use turkey or chicken sausage – your choice. Just remember because they are lower in fat, you may need to kick up the spices/herbs. Add some cooked kale or chard and walnuts, and leave out the sausage; you could have vegetarian. It would still be delish.
I only made a half recipe, but you could scale according to your guests. This will be joining my recipe rotation. Oh, and don’t forget the squeeze of lemon. It just brightens the dish.
- 2 large delicata squash, halved and seeded
- 2 tsp extra virgin olive oil – (I used part butter part olive oil)
- 1 medium onion, finely diced
- 1 large carrot, finely diced
- 2 stalks of celery, finely diced
- 2 cloves of garlic, minced
- ½ teaspoon thyme
- 1 tbsp extra virgin olive oil
- ½ lb sausage
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- salt & pepper
- 1 lemon
- Mise en place ~ Gather Ingredients
- Preheat oven to 400°F.
- In a bowl combine breadcrumbs, cheese and parsley; drizzle with olive oil; set aside.
- Cut squash into circles; remove seeds. I used a melon-baller to remove the seeds.
- Brush with olive oil; season with salt and pepper.
- Place squash on a cookie sheet; roast until soft; approximately 20 minutes depending on size.
- In a skillet sauté onion, garlic, carrot and celery in 1 tbsp olive oil/butter until softened, 4-5 minutes. Add in garlic just until you can smell. Remove to bowl or pull to side if your skillet is large enough.
- Using the same skillet sauté sausage until brown; remove and drain on a paper towel.
- Combine sausage and mixture; taste for seasoning.
- When squash is roasted, bring from oven.
- Scoop sausage and vegetable mixture into squash cavity.
- Top with breadcrumb mixture.
- Return to the oven; roast for an additional 15 minutes, until stuffing is browned.
- Give a squeeze of lemon over the squash. It seems to brighten the flavor.
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Original article: Stuffed Delicata Squash
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