Stuffed Delicata Squash
Updated: Dec 18, 2018
If you haven't had a chance to try our cook with Delicata Squash, you are in for a delicious treat. It is very much like a butternut squash, however they are smaller and much easier to prep! Also the skin is edible so need to peel--- so many bonuses with this squash!
The stuffing is so simple and my family ate I feel like half of it before dinner even began and was dipping bread in it while the squash continued to cook. So needless to say this is a winner! Even for your pickiest of eaters [at least for mine it was :)!] Also it is a very pretty dish, my family felt like this would be great for holidays when having guests over.
This dinner was super quick and made enough for left overs and whatever your heart desires for the leftover stuffing! Even freeze the left over stuffing and get a another Delicata squash and you will have an even faster dinner sometime in the following weeks to come.
About 12 stuffed slices of Delicata depending on size and thickness of cut
1 14.5 oz Muir Glen can of stewed tomatoes
1 8oz can of Hunts tomato sauce
1 block of 365 cream cheese
2 lb Italian chicken sausage
1/2 lb spicy Italian chicken sausage ( Make sure you get the spicy sausage, it really adds to this recipe because of the sweetness of the squash, it is a yummy combination!)
*** At Whole Foods, they will take the sausages out of the casings for you, that way you do not have to do it at home--- which is seriously the worst part whenever getting sausages. SO seriously, take them up on it!!***
1/4 tsp garlic powder
1/4 chopped yellow onion
2 cloves garlic minced
1 tsp Italian Seasoning
2 Delicata squash
What is great about the Delicata squash is that you can cut right through it without having to cook it a little bit first. I still use a big serrated knife and cut the squash into rings about 1/2 - 1 inch thick.
Preheat oven to 350 degrees
1: Place the rings on a cooking sheet or a Silpat
2: Pour 1/4 cup olive oil into a small bowl and add 1/4 tsp salt, pepper & garlic powder, then mix together
3: Take a silicone cooking brush and brush the olive oil mixture lightly on both sides of the squash. You are not scooping out the insides yet, you will AFTER they are cooked so brush the whole thing
4: Cook the squash for 15-20 minutes. You will not flip the squash they will cook on the same side the whole time. Check and if they are a golden yellow and you can stick a fork in them they are done. I cook the stuffing while they are cooking. If they get done before the stuffing, turn down the oven to 200 degrees and put tin foil over them and leave them in the oven to stay warm
5: For the stuffing, place large frying pan on stove at medium high heat. Add 1 tbsp olive oil, chopped onion and minced garlic and brown for 3 minutes. Then add the both regular and spicy Italian sausage in the frying pan. Cook until there is not pink left, about 10-15 minutes
6: Add the garlic powder and Italian seasonings to the meat and mix well, then add in the stewed tomato can and tomato sauce, mix well and add salt and pepper to taste. Then turn on high till it reaches a boil and then turn back down to a simmer for 5 minutes.
7: Once your stuffing has been simmering, break apart the block of cream cheese and place the pieces on top of the meat and let it start to melt into the mixture. Then mix throughout all of the stuffing
8: Once the stuffing is mixed, melted throughout and you taste it and add salt and pepper to taste-- you are ready to stuff your squash! You can take them out of the oven and use a spoon to scoop out the seed middles of the squash and then replace it with stuffing! You do NOT want to scoop out everything in the middle--- you want to leave the squash insides, you just want to take the seeds and stringy middle away.
9: Once you have placed the stuffing into the middle of the squash as seen above, you are ready to roll!
ENJOY! Let me know how much you enjoyed the stuffed Delicata by #honestgrubhonestfoodie and tagging @honestfoodie_blog on Instagram!