Whole Roasted Stuffed Delicata Squash Recipes

ROASTED DELICATA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Drizzle olive oil into the bottom of baking dish to coat. Season squash halves with salt and pepper; arrange into baking dish with flesh side down.
• Bake in preheated oven until a fork easily pierces through the skin and flesh, about 25 minutes. Flip squash halves and roast 5 minutes more.

STUFFED DELICATA SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Brush inside surface of delicata squash halves with about 1 teaspoon olive oil; place on a baking sheet.
• Bake in the preheated oven until tender when pierced with a fork, about 30 minutes.
• Heat remaining 1 teaspoon olive oil in a skillet over medium heat; cook and stir apples and onion until onion is translucent, about 5 minutes. Stir garlic, rosemary, and cinnamon into apple mixture; season with salt and pepper. Reduce heat to low; continue to cook, stirring occasionally, until apples are tender, about 5 minutes.
• Place bacon in a skillet and cook over medium-high heat, turning occasionally, until crisp, about 8 minutes. Drain bacon slices on paper towels.
• Fill delicata halves with apple mixture; crumble bacon and goat cheese over apple mixture.

WHOLE-ROASTED STUFFED DELICATA SQUASH

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.

STUFFED DELICATA SQUASH

Steps:

• Preheat the oven to 400˚F, and line a baking sheet with parchment paper. Cook the quinoa if you don't have any on hand.
• Slice off the ends of the delicata squash, and slice in half, lengthwise. Using a spoon, scrape out the pulp and seeds so that you have 4 squash 'boats'. Place on a baking sheet facing up, and lightly oil with 1 tablespoon olive oil, and sprinkle with 1/8 teaspoon of chipotle chili powder and 1/4 teaspoon salt. Roast for 25 - 30 minutes, or until tender.
• Add the remaining 2 tablespoons olive oil to a large skillet over medium heat, and sauté the Serrano chili, shallots, and apple until everything is softened, about 10 minutes. Add the tofu, raisins, sage, cinnamon, the remaining salt, and pepper, and continue to cook for 5 minutes while stirring with a wooden spoon.
• Add the lemon juice and spinach leaves. Using tongs, move the spinach around, gently tossing it with the other ingredients in the pan. In less than 5 minutes, the spinach should be wilted. Add the quinoa and cheese, and toss.
• When the delicata squash is tender, spoon the filling into each scooped out cavity. If the filling has cooled, slide the filled squash back into the oven for a few minutes to reheat.
• Serve with a sprinkle of chopped parsley and roasted pumpkin seeds. The squash can be served whole or sliced into 3" wide crescents.

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.

ROASTED DELICATA SQUASH RECIPE

Steps:

• Pre-heat the oven to 375 degrees. Line a baking sheet with parchment paper.
• Place the squash onto the baking sheet. Drizzle it with olive oil and honey. Sprinkle it with salt and pepper. Toss to coat evenly. Make sure that all the delicata squash slices are evenly distributed throughout the sheet pan.
• Bake for 12-15 minutes on each side (25-30 min. in total), flipping the squash halfway through the baking process.
• If prefered, while the squash is baking make the sweet and sour drizzle sauce. Place the chili, vinegar, zest and juice of a lime, and salt in a small saucepan and heat in medium heat. Let it come to a boil, turn down the heat to medium-low and simmer until the mixture is syrupy, 10-12 minutes.
• When ready to serve, arrange the slices roasted delicata squash in a large plate, drizzle it with the sweet and sour sauce, and sprinkle it with pepitas.
• Serve immediately.

STUFFED DELICATA SQUASH

Steps:

• Preheat oven to 425°.
• Soak cashews in a glass of water. Cashews should be completely submerged.
• Place a large sauté pan over low heat. Add the olive oil and cook until shimmering, about 30 seconds. Add the onion and sauté. Once the onions begin to turn translucent add the chickpeas.
• Add the cumin, coriander, sage, and brown sugar. Stir well.
• Add the apple and garlic and stir. Let cook for about one more minute, then remove from heat.
• Cut the delicata squash in half lengthwise and place on a roasting pan. Sprinkle with salt and stuff the squash with the filling. Roast in the oven at 425° for 23 minutes.
• Drain the cashews. Add the soaked cashews, lemon juice, salt and water to a blender and blend until smooth and creamy.
• Remove stuffed squash from oven and top with cashew crema. Enjoy!