Shannons Stuffed Delicata Squash Recipes

STUFFED DELICATA SQUASH

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.

KALE QUINOA STUFFED DELICATA SQUASH

Steps:

• Preheat oven to 425F (220C).
• Wash, dry, cut lengthwise in half and deseed squashes.
• Cover squashes in olive oil with your hands and season flesh with salt and pepper.
• Place squash halves on a baking dish with the cut side up and roast for 30-35 minutes.
• In the meantime, cook quinoa as instructed on package.
• While quinoa is simmering, peel and chop onion and peel and crush garlic.
• Wash and destalk kale and chop, wash and chop mushrooms.
• Heat a little olive oil in a pan over medium heat and once hot fry onion and garlic until translucent, then add kale and mushrooms and fry until tender.
• Once quinoa is cooked add to Kale and season with salt and pepper.
• Once squash is roasted take out of the oven and fill with kale quinoa stuffing.
• In a small bowl mix together tahini and olive oil and pour dressing over squash halves.

STUFFED DELICATA SQUASH WITH CHICKEN SAUSAGE-MUSHROOM STUFFING

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.

SHANNON'S STUFFED DELICATA SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place squash cut side-down on a shallow baking dish with about 1/2 inch water at the bottom.
• Bake in the preheated oven until fork-tender, 20 to 30 minutes.
• Heat 2 tablespoons oil in a 12-inch skillet over medium heat. Add onion and celery; cook and stir until onions are translucent, about 5 minutes. Add turkey, bacon, garlic, turmeric, cumin, safflower, and sea salt; cook and stir until turkey is no longer pink, about 6 minutes. Add chard and just enough broth to create steam. Cook until chard is wilted and liquid has evaporated, about 4 minutes.
• Drain any remaining liquid from under the squash. Flip squash cut side-up. Spread goat cheese equally over each squash half; fill cavities with the turkey mixture.
• Toss bread crumbs and butter together lightly in a bowl; spread evenly over the squash halves. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Return squash to the oven and bake under the broiler, watching closely, until bread crumbs are golden brown, 3 to 5 minutes.