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
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
SHRIMP STUFFED DELICATA SQUASH
Delicata squash is a small oblong squash that has pale yellow skin with dark green stripes. It's sweet and smooth enough to eat plain, but the flavor really pops with this medley of shrimp and veggies. This recipe was a clean-out-my-freezer concoction that turned out to be tasty. For a light colorful meal, serve with a salad of mixed baby greens, cucumber, and toasted pine nuts.
Provided by emily
Categories Appetizers and Snacks Seafood Shrimp
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Place squash halves, hollow-side down, into a microwave-safe dish; pour in water. Cover with a paper towel or microwave-safe lid.
- Microwave squash until tender, about 15 minutes.
- Heat olive oil in a skillet over medium heat; cook and stir onion and bell pepper in the hot oil until tender, 5 to 10 minutes. Add shrimp, corn, and peas; cook until shrimp is is no longer transparent in the center and water has evaporated from frozen vegetables, about 5 minutes. Season with curry powder, salt, and pepper.
- Scoop shrimp mixture into squash halves.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 32.3 g, Cholesterol 72.2 mg, Fat 5.7 g, Fiber 5.3 g, Protein 11.5 g, SaturatedFat 0.9 g, Sodium 113.3 mg, Sugar 7.8 g
STUFFED DELICATA SQUASH
Make and share this Stuffed Delicata Squash recipe from Food.com.
Provided by Savta Deby
Categories Meat
Time 1h30m
Yield 8 , 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut delicata squash in half. Scoop out seeds and fiber from center. place on a baking sheet and bake at 350 F for 25 minutes.
- While squash is baking, chop onion into small pieces.
- Sautee in avocado oil in large pot.
- While the onion is sauteeing, chop up mushrooms. Add mushrooms to onions, and saute.
- Add spices to onion/mushroom mixture, and continue to sautee until all are soft.
- Add ground lamb. Mix frequently until all meat is cooked thoroughly and well mixed with onion mixture. Drain fat and set aside to cool.
- When squash is finished (it will not be completely soft) set aside for a few minutes to cool. Then fill each squash half with the meat mixture. Return to oven and bake uncovered for another 45 minutes.
- Serve warm. This can be prepared ahead of time and reheated. Be prepared for compliments!
Nutrition Facts : Calories 532.5, Fat 43.6, SaturatedFat 17.8, Cholesterol 124.4, Sodium 104.4, Carbohydrate 3.8, Fiber 1, Sugar 1.9, Protein 30.2
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- Meanwhile, bring bulgur and water to a boil in a small saucepan. Reduce heat, cover and simmer until tender and most of the liquid is absorbed, about 10 minutes. Drain well.
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