Aren’t these pretty? I am always looking for something a little different. I don’t mean something kooky, wacky different like on those crazy cooking shows that issue challenges like a basket of fruitloops and turnips, but something I have not had before, or something new to me. Maybe familiar ingredients made a little differently. Stuffed Delicata Squash seems to meet all the criteria.
First criteria, I want it to taste good – I am always striving for depth of flavor – crank up the oven. I want it to be easy – life is too short to spend days making a dinner. I want it to look appealing – because eye appeal is where we make our first split second decision, good or bad. Okay I am a work in progress for presentation, but you have to admit these are pretty darn cute.
I was not conscientiously aware of how much squash is a part of my diet. Apparently I like it more than I knew. I realized I had tried Butternut Squash Soup, and Zucchini Crostata or Galette (Italian vs. French), and Sweet Potato Hash, but somehow I missed one, because Delicata was still new to me. They are much sweeter than butternut squash to the taste. They even come with their own built-in frilly design. I really think I should have come up with a more sophisticated name for this recipe. Any suggestions?
I can see other versions of Delicata, so if you want to make changes I think it is adaptive. You could use turkey or chicken sausage – your choice. Just remember because they are lower in fat, you may need to kick up the spices/herbs. Add some cooked kale or chard and walnuts, and leave out the sausage; you could have vegetarian. It would still be delish.
I only made a half recipe, but you could scale according to your guests. This will be joining my recipe rotation. Oh, and don’t forget the squeeze of lemon. It just brightens the dish.
- 2 large delicata squash, halved and seeded
- 2 tsp extra virgin olive oil – (I used part butter part olive oil)
- 1 medium onion, finely diced
- 1 large carrot, finely diced
- 2 stalks of celery, finely diced
- 2 cloves of garlic, minced
- ½ teaspoon thyme
- 1 tbsp extra virgin olive oil
- ½ lb sausage
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- salt & pepper
- 1 lemon
- Mise en place ~ Gather Ingredients
- Preheat oven to 400°F.
- In a bowl combine breadcrumbs, cheese and parsley; drizzle with olive oil; set aside.
- Cut squash into circles; remove seeds. I used a melon-baller to remove the seeds.
- Brush with olive oil; season with salt and pepper.
- Place squash on a cookie sheet; roast until soft; approximately 20 minutes depending on size.
- In a skillet sauté onion, garlic, carrot and celery in 1 tbsp olive oil/butter until softened, 4-5 minutes. Add in garlic just until you can smell. Remove to bowl or pull to side if your skillet is large enough.
- Using the same skillet sauté sausage until brown; remove and drain on a paper towel.
- Combine sausage and mixture; taste for seasoning.
- When squash is roasted, bring from oven.
- Scoop sausage and vegetable mixture into squash cavity.
- Top with breadcrumb mixture.
- Return to the oven; roast for an additional 15 minutes, until stuffing is browned.
- Give a squeeze of lemon over the squash. It seems to brighten the flavor.
I am taking this to
Susan’s at Metamorphosis Monday
Sarah’s at Make The Scene Monday
Jane’s at Melt In Your Mouth
Chandra’s at Show Me Your Plaid Monday’s!
Kayla at Sweet Sharing Monday
Ali’s at Recipe Sharing Monday
Debbie’s at Confessions of a Plate Addict
Megin’s at Brag About It
Krista’s at Heavenly Achievements
Linda’s at Nifty Thrifty Tuesday
Marty’s at Inspire Me Tuesday
Wanda Ann’s at Tuesday Trivia
Maria’s at Tuesdays At Our Home
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Alice’s at Empty Your Archive
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Leslie’s at Create It Thursday
Miz Helen’s at Miz Helen’s Country Cottage
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Ohhhh…beautifully done! I haven’t ever heard of this attractive little squash! When I first saw the photos I thought you had used mini pumpkins {waaaaaaay too much trouble!} The recipe sounds very good and adaptable to lots of different ingredients and the lemon tip is much appreciated!! Thank you!
Thank you Jenna. I hope you will give them a try.
I have a Buttercup baking upstairs as I type..
I love that first pic..How appetizing and pretty..They look delicious Madonna.
Thank you so much Monique. Please take a photo of the Buttercup I want to see what you have done. Your food always looks so amazing.
Squash tastes so great, doesn’t it? I love it stuffed – or any way, really. Great job, good stuff – thanks so much.
Thank you so much for visiting. I don’t know how I missed these all these years, or how I overlooked them. You are correct Good Stuff. 🙂
Ok, Im definitely going to have to try these out! Beautiful presentation 🙂
http://www.prettybitchescancooktoo.com
Oh please do. I do this you will like them.
These ARE so pretty and sound so delicious! I haven’t tried delicata but will be on the look out for it.
Chris I think you will like them. I felt bad about missing them, but if you missed them, we’ll, how is that possible? 🙂
Hi Madonna, those are the cutest, ever! I have only roasted sliced and seeded Delicata ~ this one looks like a winner, and a must try. Thank you for sharing! Your photos are outstanding. 🙂
Thank so much Mari. I am really happy with the dish, but I must confess I have a way to go with my photography. I have come a ways, but foodgawker still is not impressed. If I can get them to accept me I will feel I have arrived. 🙂
Oh my…so pretty! Too pretty to eat?! Well, reading your rave reviews on the gorgeous taste of this squash, I don’t think I can resist this Delicata Squash delight!! Thank so much for all the detailed tidbits and instructions, always so helpful and they make the difference! Gorgeous pics!
Poppy
Thanks Poppy, I like that. They really are a delight.
This looks amazing! Thanks for sharing this recipe at TTF!
Very nice and different but not TOO different. 🙂 Your friend, Linda
Thanks Linda. I think you will like them if you give them a try.
That really looks fabulous! I would love to try it! Pinning!
Please do. They are easier than you think. Thank you for visiting Michelle.
Wow, these are such pretty butternut squash circles! They belong in a fancy restaurant! 🙂
What a nice thing to say. Thank you so much for visiting.
I can’t tell you how glad I am to see this recipe. I like delicata squash but don’t know many ways to prepare it. This I like.
Thank you so much. I was very please with the outcome, but I also like the thought of stuffing with kale and walnuts – I have not tried yet, but it is on my list before the season is gone.
These look absolutely fabulous…and bet they are, indeed, just delish. I know we’d love these.
Xo bj
Please give it a try.
What gorgeous presentation! It looks delicious.
Thank you so much Laura. They taste better than they look. 🙂
I love delicata squash and these little stuffed beauties aren’t just cute but I know would taste delicious!!! Oh and “fruitloops and turnips” … I almost spit out my coffee I was laughing so hard… best line of the day!!!
Nancy, these were better than I thought and so easy. I am not a vegetarian, but I want to try the vegetarian version – just another way to get more veg into my diet. I so regret those darn food challenge shows. I long for the instructional ones. Thank god for PBS and acommunaltable. 🙂
Oh, it is almost too pretty to eat. I said almost. lol! I love Winter squash of all kinds, but hubby doesn’t care for it. I often cook it and reheat leftovers for my lunch. Thanks for sharing this with SYC.
hugs,
Jann
These are small, or at least mine was. Make it for your lunch. You will be a happy girl.
Oh these look so good and sound fabulous. Thanks for linking to Inspire Me. Hugs, Marty
What a lovely presentation for your Stuffed Delicata Squash, it looks delicious! Thank you so much for sharing with Full Plate Thursday and hope you are having a great weekend!
Come Back Soon,
Miz Helen
What timing! I have a Delicata Squash in my fridge and was trying to figure out what to do with it. This looks both pretty and delicious. I’m trying it!
Great. Let me know what you think. I thought it was easy, delicious and presented well. I am anxious to hear what you think. Thank you for visiting.
This squash is new to me, too! The recipe sounds wonderful! I am definitely going to check my grocery store to see if they have it! Thanks for sharing this pretty and yummy idea!…hugs…Debbie
I hope you will give it a try. I was quiet happy, and I loved they are small.
Thanks for this idea. We have had a great harvest of winter squashes, and a lot of them will work stuffed this way. The Delicata squashes we grew, from a pack of mixed squash seeds, turned out to be large, almost football-shaped, and dark green. Maybe they’re not Delicata at all, but some other variety. We also have spaghetti squash, buttercup squash, and butternut squash.
I hope you will give these a try. I just found Delicata myself so I am not sure how large they actually grow, but I seem to like all squash so I don’t think you can go wrong.