Main Dishesbluejeanchef
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.
👥 4 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 15 min🔥 Cook: 50 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- bowl
- skillet
📝 Preparation Steps
1
Pre-heat the oven to 375°F.
2
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.
3
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.)
medium delicata squash2olive oilsalt and freshly ground black pepper
4
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.
olive oil
5
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.
butter2 tablespoonsdried thyme1 teaspoonsalt and freshly ground black pepperchicken stock1 cupegg (beaten)1chopped fresh parsley1 tablespoon
6
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.
7
Serve immediately with vegetables or a side salad.
Nutrition Facts
calories
450 kcal
fat Content
22 g
serving Size
1 serving
fiber Content
6 g
sugar Content
16 g
sodium Content
658 mg
protein Content
16 g
cholesterol Content
90 mg
carbohydrate Content
50 g
saturated Fat Content
9 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...