I have been obsessed with winter squash this year. Squash is not something I have always loved. I think at first, it was the texture that I needed to get used to. After eating it many different ways from roasted to pureed to stuffed, I became accustomed to it. Now, I love the flavor and so enjoy trying all of the different varieties and incorporating them into our meals, especially meatless ones.
One variety of squash that I have been wanting to experiment more with is the Delicata. A mild flavored squash, its skin is so thin that it can easily be eaten without even noticing. A few weeks ago my mom and I were wondering around a farm market and I picked one up. I have found a new favorite recipe and I can’t wait to build upon it and enjoy delicata squash all winter long.
Stuffed Delicata Squash
Ingredients:
1 delicata squash, cut in half and seeded
2 Tbsp olive oil
8 ounces Sweet Italian Sausage
1/2 medium onion
2 cloves garlic
1 Tbsp sage (I use sage that I froze this past summer)
pinch nutmeg
pinch salt
pinch pepper
1 1/2 cups chopped kale
2 Tbsp water
1/2 cup grated Kerrygold Swiss Cheese
1/4 cup grated Parmesan Cheese
1/4 cup breadcrumbs
Method:
Preheat oven to 375 degrees.
Place delicata squash halves on a baking sheet and drizzle with olive oil and a pinch of salt and pepper. Roast for 20 minutes.
While roasting, prepare filling. Saute sausage, onion, and garlic until sausage is cooked. Stir in sage and nutmeg. Add chopped kale and water. Cover pan for ~5 minutes, stirring two or three times. Remove from heat and stir in cheeses.
Add mixture to the delicata squash halves and top with breadcrumbs. Bake for 20 more minutes until squash is completely cooked.
ENJOY!!
Great recipe! I would definitely make this with just veggies.
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Look delicious, Lauryn! I would try sage sausage instead of the Italian.
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