Stuffed Delicata Squash is a lovely dish that’s both pretty and tasty. The creamy filling, often made with quinoa and veggies, makes this squash shine on your table!
It’s like a cozy hug on a plate! I love to serve it for dinner, and it always impresses my guests—who wouldn’t love a fun squash boat? 🥰
Making it is super easy. Just bake the squash, mix the filling, stuff it in, and bake again. It’s colorful, healthy, and perfect for any occasion!
Key Ingredients & Substitutions
Delicata Squash: This variety is sweet and easy to cook, with edible skin. If you can’t find delicata, butternut or acorn squash can work too—just adjust the cooking time as they might need longer.
Quinoa: Quinoa adds a nice nutty flavor and is gluten-free. You can swap it for rice, farro, or even couscous if preferred, but keep in mind cooking times may vary.
Kale: Fresh kale is nutritious and hearty, but you can also use spinach or Swiss chard. Just note that they cook faster, so add them a bit later in the sautéing process.
Walnuts: Toasted walnuts give great crunch. You can substitute pecans or sunflower seeds for a nut-free option. Just be aware of any allergies!
Pomegranate Seeds: These seeds add a pop of color and tartness. If you can’t find them, try dried cranberries or raisins for sweetness, though the look will differ.
How Can I Ensure My Squash is Cooked Perfectly?
The key to perfect delicata squash is to roast it just enough. Start by preheating your oven to 400°F (200°C) for even cooking. When halving, make sure to scoop out the seeds thoroughly to create a nice boat for stuffing.
- Roast cut side down for the first 20 minutes until slightly tender. The skin should be tender but not mushy.
- Flipping it over after the first roast allows for even cooking and browning on the filling side.
This method ensures your squash has a wonderful texture and holds all that delicious filling without falling apart! Enjoy your cooking adventure!
Stuffed Delicata Squash
Ingredients You’ll Need:
For the Squash:
- 2 medium delicata squashes
For the Filling:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups fresh kale, roughly chopped
- 1/2 cup walnuts, toasted and chopped
- 1/4 cup pomegranate seeds
- 1/2 cup shredded mozzarella or melting cheese (such as Monterey Jack or mozzarella)
- 1 teaspoon dried thyme
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and 40 minutes of cooking time, making it ready in about 55 minutes. You’ll spend some time cutting and seeding the squashes, cooking the quinoa, and sautéing the veggies. The final bake will melt the cheese and bring everything together beautifully!
Step-by-Step Instructions:
1. Preheat and Prepare the Squash:
Start by preheating your oven to 400°F (200°C). Halve the delicata squashes lengthwise and scoop out the seeds, making a nice little boat for the stuffing. Lightly brush the inside of each half with olive oil, then sprinkle with salt and pepper for flavor.
2. Roast the Squash:
Place the cut sides down on a baking sheet lined with parchment paper or foil. Roast in the oven for about 20 minutes, or until the flesh is just tender but still holds its shape. This helps to develop a lovely flavor while making it easy to scoop out.
3. Cook the Quinoa:
While the squashes are roasting, bring the vegetable broth to a boil in a small pot. Add the rinsed quinoa, reduce the heat to a simmer, cover, and cook for about 15 minutes or until the quinoa has absorbed all the liquid and is fluffy. Once done, set aside.
4. Sauté the Aromatics:
In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 4-5 minutes until it’s clear and soft. Then, add in the minced garlic and chopped kale, cooking until the kale is wilted and softened, which should take about 3-4 minutes. Season the mixture with salt, pepper, and thyme.
5. Combine the Filling:
Stir in the cooked quinoa and the chopped toasted walnuts into the skillet mixture. Give everything a good mix, making sure it’s heated through and flavors meld together nicely.
6. Stuff the Squash:
After roasting, carefully flip the squash halves over. Spoon the quinoa and kale filling generously into each half, packing it nicely to fit in all the yummy goodness!
7. Top with Cheese and Bake Again:
Sprinkle the shredded cheese over the top of each stuffed squash. Then, return them to the oven and bake for an additional 10-12 minutes, just until the cheese is melted and bubbly. This is where the magic happens!
8. Serve and Enjoy:
Once done, remove from the oven and sprinkle fresh pomegranate seeds over the top for a delightful burst of sweetness and color. Serve warm, and enjoy your delicious and colorful Stuffed Delicata Squash!
Enjoy the cozy flavors and the fun presentation of this heartwarming dish!
Can I Use Other Grains Instead of Quinoa?
Absolutely! You can substitute quinoa with brown rice, farro, or even couscous. Just adjust the cooking times as different grains have varying cooking durations.
Can I Prepare the Stuffed Squash in Advance?
Yes! You can prepare the filling and roast the squash a day in advance. Just store the filling separately in the fridge, and assemble and bake when you’re ready to serve.
What’s the Best Way to Store Leftovers?
Store any leftover stuffed squash in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in the oven at 350°F (175°C) until warmed through.
How Can I Make This Recipe Vegan?
To make this recipe vegan, simply omit the cheese or use a dairy-free cheese alternative. The dish will still be delicious and packed with flavor!
