STUFFED DELICATA SQUASH WITH CHICKEN SAUSAGE-MUSHROOM STUFFING
Delicata is very versatile, one of my favorite ways to eat it is stuffed with a savory sausage stuffing made with celery, onion and mushrooms - a wonderful contrast to the sweet flavor of the squash.
Provided by Gina
Categories Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Spray the cut sides of the squash with oil and sprinkle with salt. Place face down on a large baking sheet. Bake until tender and browned on the edges, about 20 to 25 minutes.
- Meanwhile, in a large saute pan cook sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Add the onion and celery; cook until celery is soft, about 8 to 10 minutes.
- Add the mushrooms and thyme to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms are soft and cooked through.
- Divide (1/2 cup) between the squash, top with parmesan cheese and bake 10 minutes.
Nutrition Facts : ServingSize 1 /2 stuffed squash, Calories 240 kcal, Carbohydrate 30.5 g, Protein 15 g, Fat 8 g, Cholesterol 57 mg, Sodium 594.5 mg, Fiber 8 g, Sugar 2.5 g
STUFFED DELICATA SQUASH
Roasted delicata squash is stuffed with a simple ground pork, apple and cranberry mixture for a vibrant and delicious fall flavored meal!
Provided by Gina Matsoukas
Categories Main Dishes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Rub 1 tablespoon of the olive oil over the cut side of each squash half and season with salt and pepper. Place cut side down on a lightly greased baking sheet. Roast for 25-30 minutes until the squash is fork tender and starting to caramelize/turn golden brown around the edges.
- While squash roasts, place a large skillet over medium-high heat.
- Add the remaining tablespoon of olive oil to the pan along with the ground pork and cook until browned, breaking up with a spatula as it cooks.
- Once browned, add the leeks, fennel and apple to the pan. Reduce the heat to medium, stir to combine and cook until slightly softened, about 5 minutes.
- Add the cranberries and fresh sage, cook until cranberries are just heated through, about 2 minutes.
- Season to taste with salt and pepper.
- Spoon the filling into each roasted squash half and serve.
Nutrition Facts : Calories 383 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 24 grams fat, Fiber 6 grams fiber, Protein 20 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 271 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
STUFFED DELICATA SQUASH
Here's a delicious way to enjoy delicata squash - stuffed with a bread and sausage stuffing reminiscent of Thanksgiving. It's easy to eat with the skin of delicata squash being edible and just needs a side salad or green vegetable to go alongside.
Provided by Meredith
Categories Entrées
Time 1h5m
Number Of Ingredients 15
Steps:
- Pre-heat the oven to 375°F.
- Spread the bread cubes out in a single layer on a sheet pan. Toast in the oven for 15 minutes and then transfer them to a large bowl.
- Slice the delicata squash in half, lengthwise and scoop out the seeds. Brush the cut sides of the squash with olive oil and season with salt and freshly ground black pepper. Place the squash, cut side down, on the sheet pan and roast for 25 minutes. (You can toast the crumbs and roast the squash at the same time if both will fit in your oven.)
- While the squash is roasting, make the stuffing. Remove the sausage from its casing, breaking it into chunks. Heat a large skillet over medium heat and add a little olive oil. Add the sausage and brown it, breaking it up into small crumbles. Transfer the browned sausage to the large bowl with the bread cubes using a slotted spoon.
- Melt the butter in the skillet. Add the onions and celery and sauté for 2 to 3 minutes. Add the diced mushrooms, dried thyme and sage and sauté for a 6 to 8 minutes, until the vegetables soften. Season with salt and freshly ground black pepper. Add the vegetables to the bowl with the sausage and bread cubes, along with the chicken stock and cranberries. Toss to combine all the ingredients and to allow the bread cubes to absorb all the liquid. Stir in the beaten egg and fresh parsley.
- Remove the squash from the oven and carefully turn it cut side up. Spoon the stuffing into the cavity of each squash half. Return the pan with the stuffed squash to the oven and bake for 20 to 25 minutes, until squash is fork tender and stuffing is browned on top.
- Serve immediately with vegetables or a side salad.
Nutrition Facts : Calories 450 kcal, Carbohydrate 50 g, Protein 16 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 90 mg, Sodium 658 mg, Fiber 6 g, Sugar 16 g, ServingSize 1 serving
WHOLE-ROASTED STUFFED DELICATA SQUASH
Here is a vegetarian dinner course of impressive size and heft, to rival any stuffed chicken, turkey or loin of pork. The interior is a riff on a kale salad run through with croutons, dried cranberries, blue cheese and a spray of maple-scented pecans that complement the sweet flesh of the squash. You could use small sugar pumpkins for the main event, or really any sweet-fleshed winter squash, but delicata squash is our favorite option for reasons of taste and beauty. Unless you are serving it as a side dish, avoid the temptation to cut the squash vertically, to create boats for the stuffing. Boats are for side dishes. They are halves of a whole. For a main course, serve a squash per person, standing tall on each plate.
Provided by Sam Sifton
Categories dinner, main course, side dish
Time 1h30m
Yield 6 to 12 servings
Number Of Ingredients 12
Steps:
- Cut 1 inch off the top and bottom of each squash. Use a melon baller or small spoon to scrape out the seeds. Sprinkle the inside of the squash with salt and pepper, then stand them upright on an oiled baking sheet.
- Heat oven to 425 degrees. In a large saucepan set over medium-high heat, melt 2 tablespoons of the butter. When it foams, add onions to pan and sauté, stirring frequently, until they begin to soften and turn translucent, approximately 6 to 8 minutes. Add kale to pan and continue to cook, tossing, until kale begins to wilt, about 5 minutes. Remove pan from heat and put vegetables into a large bowl.
- Meanwhile, place bread cubes on a sheet pan and toast in the oven until they begin to crisp on the outside, approximately 7 to 9 minutes. Add bread cubes to the bowl with the vegetables, and then add blue cheese and cranberries. Stir to combine.
- Put pecans in a dry sauté pan set over medium heat and toast the nuts until they begin to darken and turn fragrant, approximately 4 to 6 minutes. Stir in maple syrup and allow to cook for 1 minute, then scrape into the bowl with the rest of the stuffing and toss to combine. Taste and season the mixture with salt and pepper.
- Lower oven temperature to 400 degrees. Divide the stuffing between the squash. Cut the remaining 2 tablespoons of butter into 6 pieces, and top each squash with a dot of butter. Roast squash until the flesh has softened and you can easily pierce it with a fork, approximately 45 minutes. If the squash is browning too quickly, lay a sheet of aluminum foil over the top to prevent burning.
- Sprinkle parsley over the squash. Serve 1 whole squash per person as a main course, or 1/2 squash or less as a side dish.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 11 grams, Carbohydrate 44 grams, Fat 17 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 909 milligrams, Sugar 10 grams, TransFat 0 grams
STUFFED DELICATA SQUASH WITH LENTILS AND CASHEW RAITA
Delicata is a light yellow squash with green stripes and a creamy, rich texture. One of the best things about delicata is that it's much easier to clean, cut and cook than butternut or other winter squash varieties. Hannah Kaminsky of Fairfield, Conn., creator of the My Sweet Vegan blog, was inspired by the tubelike shape of the delicata. "Each perfect yellow and green-striped edible tube becomes an ideal vessel for every sort of filling imaginable, no matter how you cut or cook it," said Ms. Kaminsky.
Provided by Tara Parker-Pope
Categories main course
Time 5h20m
Yield 4 main-dish servings
Number Of Ingredients 18
Steps:
- Place the cashew pieces in a bowl and cover with cool water. Cover and place in the fridge to soak for four hours.
- Thoroughly drain the soaked cashews and combine with the chopped mint, lemon juice, water and salt in a blender. Purée, pausing to scrape down the sides of the canister with a spatula as needed, until completely silky-smooth. This process may take longer if you use a lower-powered blender, but stick with it; that creamy texture is important. Stir in the cucumber pieces by hand. Store in an air-tight container and keep refrigerated prior to serving.
- For the filling, heat olive oil in a medium pot over medium heat before adding the shallots and jalapeno. Cook until translucent, then add the cumin and mustard seeds. Cook until the entire mixture is highly aromatic, about a minute. Add the lentils and broth and bring to a boil. Once boiling, reduce heat to a simmer and cover. Cook for about 30 minutes, until the liquid has absorbed and lentils are tender. Add the coconut milk and vinegar and season with salt and pepper. Keep the pot partially covered and simmer for an additional 5 to 10 minutes, until the liquid has been absorbed. Cover and keep warm.
- As the lentils cook, preheat oven to 375 degrees. Cut both squash in half lengthwise and scoop out (but reserve) seeds. Place each half with the cut sides down on a lightly greased baking sheet and bake for about 30 minutes, or until a fork easily pierces the flesh. Remove from oven and let cool for at least 5 minutes before handling.
- Reduce oven to 250 degrees and toss the reserved seeds with 1 tablespoon of olive oil and a pinch of salt and roast for 10 to 20 minutes, stirring frequently to prevent them from burning. Once golden and crisp, remove from oven and allow to cool.
- Flip the roasted delicata squashes up to turn them into boats and spoon the warm lentils inside. Serve the cashew raita alongside for guests to top their squashes as desired and finish with a sprinkle of roasted seeds.
Nutrition Facts : @context http, Calories 622, UnsaturatedFat 18 grams, Carbohydrate 72 grams, Fat 31 grams, Fiber 11 grams, Protein 22 grams, SaturatedFat 11 grams, Sodium 845 milligrams, Sugar 9 grams
TURKEY SAUSAGE-STUFFED DELICATA SQUASH
All the flavors of fall are packed into this comforting meal. Serve one half per person as a main entree, or slice into wedges and serve as a side dish. Delicata squash are usually about 1 to 1 1/2 pounds each. If you don't have any leftover rice, feel free to leave it out or replace with any cooked grain.
Provided by France C
Categories Fruits and Vegetables Vegetables Squash Winter Squash Delicata Squash
Time 50m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil or parchment paper.
- Brush cut sides of squash with 2 teaspoons oil. Place cut-sides down on the baking sheet.
- Bake in the preheated oven until soft, 20 to 25 minutes.
- Heat 1 tablespoon oil in a medium pan over medium-high heat. Add turkey sausage. Saute, breaking up into small crumbles, until browned, 2 to 3 minutes. Reduce heat to medium and add celery, onion, garlic, sage, rosemary and thyme. Continue cooking until vegetables are soft, 4 to 5 minutes. Stir in rice, cherries, and parsley until mixture is warmed through, 1 to 2 minutes.
- Turn squash halves over so they are cut-side up. Fill with the sausage mixture and top with Parmesan cheese. Return to oven and bake until cheese is melted, 2 to 3 minutes.
Nutrition Facts : Calories 348.2 calories, Carbohydrate 19.1 g, Cholesterol 68.5 mg, Fat 21.7 g, Fiber 2.5 g, Protein 20 g, SaturatedFat 5 g, Sodium 799.4 mg, Sugar 7.7 g
WILD RICE & LENTIL STUFFED DELICATA SQUASH WITH CRANBERRIES & PECANS
Wild rice pilaf heartied up with lentils, flavored with curry spices and cumin, and dotted with sweet dried cranberries and crunchy pecans - all served up in delicious roasted delicata squash halves. Yum!
Provided by Kare for Kitchen Treaty
Time 1h5m
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Make the pilaf. Set a large saute pan with lid (or a medium dutch oven) over low heat. Add the olive oil. When hot, add the onion. Cook, stirring occasionally, until translucent, about 8 minutes. Add the rice and cook, stirring frequently, until a few pieces of the rice start to get golden on the ends, about 3 minutes. Add the garlic, 1 teaspoon curry powder, cumin, salt, and pepper and cook, stirring frequently, for one more minute.
- Add 3 cups of the vegetable broth, the brown sugar, and the lentils. Increase heat to high and bring to a boil. Then reduce heat to a simmer, stir, and cover. Set the timer for 40 minutes, stirring occasionally. If the mixture begins to get too dry before being cooked all of the way, add additional broth. If the mixture seems too wet after cooking for awhile, vent the pan to help some of the liquid evaporate. I've found making the pilaf is not an exact science as each pan is different, so just monitor your pilaf as it cooks. Pilaf is done when it's relatively dry and the lentils and rice are tender, about 40 minutes.
- Remove pilaf from heat and stir the dried cranberries and chopped pecans. Taste and add the remaining teaspoon of curry powder and more salt and pepper if you wish.
- Meanwhile, while the pilaf cooks, prepare the delicata squash. Cut the stems off the ends, half lengthwise, scrape the seeds out with a spoon, and brush the inside of each half with olive oil. Sprinkle with salt and pepper and place cut side down on a large baking sheet. Bake for about 20 minutes, until fork-tender and golden around the edges. Remove from oven.
- When ready to serve, flip over the delicata squash and spoon pilaf into the squash halves. I like to mound it just a bit but not too much or serving will become interesting (as in messy). You may have some pilaf left over. Transfer to serving plate and sprinkle chopped parsley over the top. Serve.
ROASTED STUFFED DELICATA SQUASH
Roasted delicata squash halves filled with a delicious Mediterranean farro mixture with nuts and dried fruit. Serve these stuffed winter squash as a hearty side or an impressive vegan main with your favorite salad!
Provided by Suzy Karadsheh
Categories Side Dish
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees F and position a rack in the middle.
- Wash the delicata squash and dry well. To make it easier to slice, place them (whole) in the microwave and warm for 2 to 3 minutes. Carefully remove them from the oven and slice each in half length-wise (use an oven mitten or wait until the squash is cool enough to handle). Using a spoon, scoop out the seeds making a cavity for the filling (discard the seeds or you can clean and roast them for later use).
- Brush the flesh, cleaned side of the delicata squash with olive oil (including the cavity). Season with kosher salt. Mix the ground cinnamon and nutmeg in a small bowl, and season the delicata squash with ½ of this mixture.
- On a large baking sheet, arrange the delicata squash halves, flesh-side down.
- Roast in the heated oven for 25 minutes or until fully cooked and tender. Using a pair of tongs, flip the squash over and return to the oven for just 5 more minutes.
- While the squash is roasting, prepare the filling. First, cook the farro in boiling salted water according to package instructions (mine took 2 cups of boiling water and 20 minutes of cooking time. Farro should absorb the cooking liquid. It is ready when it is tender and somewhat chewy).
- In a large skillet heat 2 tablespoons extra virgin olive oil, cook the shallots, onions and garlic over medium heat, tossing for a bit, until softened (3 to 5 minutes). Season with kosher salt and the remaining nutmeg and cinnamon. Add in the nuts and dried fruit, and cook until warmed through. Add the cooked farro and toss to combine.
- Assemble the stuffed squash. When the squash is ready, transfer the squash halves to a serving platter. Spoon the farro filling into each squash cavity. Serve!
Nutrition Facts : Calories 360.7 kcal, Carbohydrate 45.5 g, Protein 6.7 g, Fat 20.1 g, SaturatedFat 2.2 g, Sodium 306.7 mg, Fiber 8 g, Sugar 6.5 g, UnsaturatedFat 10.6 g, ServingSize 1 serving
BAKED AND STUFFED DELICATA SQUASH
This delicata squash recipe is simple, quick, healthier, and very filling, but if you cut it up for slices, it can be served as an appetizer. Use the sliced cherry tomatoes in the stuffing to make it even more juicy.
Provided by Roveena
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 1
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine bacon, sour cream, shredded Italian cheese blend, onion, garlic, olives, pepper, and salt in a bowl and stir to blend. Place squash halves in a baking dish and fill each with stuffing.
- Bake in the preheated oven until golden brown on top, 30 to 40 minutes. Serve garnished with parsley and cherry tomatoes.
Nutrition Facts : Calories 514.3 calories, Carbohydrate 15.9 g, Cholesterol 88.2 mg, Fat 38.6 g, Fiber 2.3 g, Protein 23.7 g, SaturatedFat 17.7 g, Sodium 1816.2 mg, Sugar 2.9 g
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