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RECIPE: Stuffed Delicata Squash
- Yield: Serves 4–8 1x
Description
This vibrant recipe offers a delicious and versatile way to enjoy winter squash. Delicata squash’s edible, tender skin means no peeling is required, making preparation quick and easy. Whether served as a hearty main dish or a festive side, this stuffed squash is sure to impress at any gathering.
Ingredients
- 4 medium delicata squashes, (~3 1/2 lbs total) washed well
- 4 Tbsps olive oil, divided
- 1 cup yellow onion, finely chopped
- 1 cup carrots, finely chopped
- 1 tsp sea salt, plus more to taste
- 1 tsp freshly ground black pepper, plus more to taste
- 4 garlic cloves, finely chopped
- 2 tsps chopped fresh rosemary
- 1 tsp coriander
- 2 Tbsps tomato paste
- 1 1/4 cup vegetable broth
- 2 cups cooked chickpeas, navy beans, cannellini beans, or black beans, rinsed and drained
- 1/3 cup fine bulgur wheat
- 2 cups packed spinach leaves, coarsely chopped
- 1/2 cup coarsely chopped toasted nuts such as pistachios, walnuts, pine nuts, or pecans
- 1/2 cup chopped dried fruit such as dried figs, currants, apricots, or cranberries
- 1 cup crumbled or grated cheese such as ricotta salata, feta, Grana Padano (optional)
- 1 cup plain Greek yogurt (optional)
- 1/2 cup chopped fresh flat-leaf parsley or chives (optional)
Instructions
- Preheat the oven to 425°F. Line a standard-sized baking sheet with parchment paper.
- Cut each squash in half lengthwise. Use a spoon to scoop out the seeds and discard or save for another use. Place the squash halves, cut-side down, on the baking sheet and bake until tender, about 30 minutes. Remove from the oven, flip the squashes over, and set aside.
- Meanwhile, in a medium saucepan, warm 2 tablespoons of olive oil over medium heat until shimmering. Add the onion and carrots and cook, stirring occasionally, until the onion begins to turn golden brown, 8 to 10 minutes. Season with salt and pepper.
- Add the garlic, rosemary, and coriander and stir just until fragrant, about 1 minute. Add the tomato paste and cook, stirring constantly until browned in parts, 1 to 2 minutes. Add the broth, beans, and bulgur wheat, and stir to combine. Reduce heat to medium-low and simmer, stirring a few times until the liquid has absorbed and the bulgur is tender, about 10 minutes.
- Stir in the spinach and cook until just wilted, about 2 minutes. Turn off the heat, and stir in the nuts and dried fruit. Season with more salt and pepper, if desired.
- Spoon the filling into the squashes, and drizzle each with the remaining olive oil. Roast until the tops of the filling are slightly toasted, about 10 minutes.
- Remove from the oven and garnish with toppings of choice such as cheese, yogurt, and parsley. Serve warm.
Riff on This!
The filling of this dish is of the mix-and-match, choose-your-own-adventure variety, so each batch can be perfectly suited for the season and what’s already in your kitchen. Customize the filling by adding your favorite beans, grains, nuts, or dried fruits for added texture and flavor, or experiment with different toppings and fresh herbs to suit your personal taste.
