Stuffed Delicata Squash with Sausage, Greens, and Cornbread Topping Recipe

I absolutely love this Stuffed Delicata Squash with Sausage, Greens, and Cornbread Topping Recipe because it’s like an all-in-one dinner with a perfect blend of savory, fresh, and crunchy textures. The delicata squash roasts up tender and sweet, creating the ideal vessel for the warmly spiced sausage and vibrant greens mixture. If you’re looking for a cozy dish that’s seasonally inspired yet easy to make, this recipe really hits the spot.

When I first tried this recipe, I was amazed at how well the cornbread topping balanced the savory filling, adding a nutty crunch thanks to the toasted pecans and a tangy finish from Pecorino Romano cheese. You’ll find that it’s a fantastic recipe to make for family dinners, casual get-togethers, or even special occasions where you want to impress without stress. Plus, prepping your squash ahead of time keeps things straightforward on cooking day.

Ingredients You’ll Need

Each ingredient in this Stuffed Delicata Squash with Sausage, Greens, and Cornbread Topping Recipe plays an important role in crafting a harmonious dish — the squash is naturally sweet, the sausage brings spice, and the greens add freshness while the cornbread topping adds moisture and crunch. Here’s a little tip: use day-old cornbread for the best texture in your topping.

• Delicata squash: Choose medium-sized and firm squash for easier halving and stuffing.
• Olive oil: Use a good quality extra virgin olive oil for best flavor.
• Kosher salt & black pepper: Season the squash and filling well to enhance all the flavors.
• Ground hot Italian pork sausage: It adds great spice and richness, but mild sausage works too if you prefer less heat.
• Red onion: Finely chopped so it softens quickly and melds into the filling.
• Garlic cloves: Fresh garlic amps up flavor — don’t skip it.
• Fresh thyme and oregano: These herbs bring a lovely earthy brightness to the dish.
• Rainbow chard: Stems removed to keep the texture pleasant — feel free to substitute with kale or spinach.
• Water or chicken stock: Adds moisture while wilting the greens.
• Day-old cornbread: Crumbled for the perfect crispy topping layer.
• Pecans: Toasted to deepen their flavor and add crunch.
• Pecorino Romano cheese: Grated finely for a sharp, salty finish.

Variations

I love switching things up with this Stuffed Delicata Squash with Sausage, Greens, and Cornbread Topping Recipe because it lends itself to so much personalization. Whether you’re aiming for a vegetarian option or just want to add a twist to surprise your family, it’s easy to adapt.

• Vegetarian Version: Swap out the sausage for sautéed mushrooms or crumbled tempeh with smoked paprika — my family still loved it!
• Greens Swap: Use kale, spinach, or collard greens depending on what you have on hand or what’s freshest.
• Cheese Options: Try sharp cheddar or Parmesan if you don’t have Pecorino Romano; it still adds that cheesy punch.
• Spices: Adjust sausage heat or add a pinch of smoked paprika and cayenne for smokier depth.

How to Make Stuffed Delicata Squash with Sausage, Greens, and Cornbread Topping Recipe

Step 1: Prepare and Roast Those Squash Halves

Preheat your oven to 375°F and get the squash ready by slicing each delicata in half lengthwise. Scoop out the seeds and discard them — this part is obvious, but I always double-check. Brush the cut sides with a tablespoon of olive oil and sprinkle with half the salt and pepper; this simple seasoning highlights the squash’s natural sweetness as it bakes. Place the halves cut side up on a parchment-lined rimmed baking sheet to catch any drips or spills. Pop them in the oven for about 30 minutes until they’re just tender but not mushy — they’ll finish cooking once they’re stuffed.

Step 2: Cook the Sausage and Flavorful Filling

While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Throw in your ground hot Italian pork sausage, breaking it apart with your spatula. I like to keep it in small crumbles so each bite has a balanced meaty texture. Once it’s browned after around 5 minutes, add the finely chopped red onion, minced garlic, fresh thyme, and oregano. Cook this mixture until it smells incredible—usually about 2 minutes. Next, stir in the rainbow chard along with water or stock, and season with the rest of the salt and pepper. Cook it down until the greens are wilted and the liquid is reduced by half, typically about 5 more minutes. This step creates that lush, savory filling you’ll love.

Step 3: Stuff the Squash and Add the Cornbread Topping

Once your squash halves are cool enough to handle, spoon the sausage and greens mixture evenly into each cavity. Now, for my favorite part — mix the crumbled day-old cornbread with toasted pecans and grated Pecorino Romano cheese in a small bowl till well combined. Sprinkle this topping evenly over the stuffed squash; this layer adds a fantastic golden crunch that your family will rave about.

Step 4: Final Bake and Serve

Return the stuffed squash halves to the oven and bake at 375°F for about 10 minutes until the squash is fork-tender and the topping is beautifully golden brown. Let the squash cool for at least 5 minutes before serving — this rest time helps all the flavors settle and makes it easier to eat. You’ll love how that cornbread topping crisps up just right every time!

How to Serve Stuffed Delicata Squash with Sausage, Greens, and Cornbread Topping Recipe

Garnishes

I usually sprinkle a little extra grated Pecorino Romano and some fresh thyme leaves on top right before serving for a bright finish. A squeeze of fresh lemon juice adds a pleasing zing that lifts the richness of the sausage and cheese — don’t skip it if you want that touch of freshness!

Side Dishes

This dish shines on its own but pairs beautifully with a simple green salad dressed lightly in lemon vinaigrette or roasted root vegetables for an earthy complement. On cozy nights, I like serving it with crusty bread to soak up any delicious leftover juices.

Creative Ways to Present

For holiday dinners or special occasions, I’ve served these stuffed delicata halves nested on individual plates with drizzles of browned butter or a dollop of herbed crème fraîche on the side. They look just as fancy as they taste and the presentation always sparks compliments!

Make Ahead and Storage

Storing Leftovers

I store leftovers covered in airtight containers in the fridge for up to 3 days. The flavors meld beautifully overnight, making it even better the next day for lunch or a quick dinner.

Freezing

I’ve frozen the filling and topping separately, which works best to maintain texture. Freeze in airtight containers for up to 2 months, then thaw overnight in the fridge before reheating and stuffing fresh-delicata squash halves.

Reheating

To reheat leftovers, I pop them in a 350°F oven covered with foil to keep the topping from drying out, for about 15 minutes until warmed through. This helps retain that fresh-baked texture instead of soggy microwaved leftovers.

FAQs

Final Thoughts

This Stuffed Delicata Squash with Sausage, Greens, and Cornbread Topping Recipe has become a favorite in my home because it combines comfort and elegance without complicated steps. I encourage you to try it for your next meal, whether it’s a casual family dinner or a holiday treat—you’re going to love the mix of flavors and textures that keep everyone coming back for seconds. Cooking this recipe feels like wrapping yourself in a warm hug, and I’m so excited for you to enjoy it as much as I do!

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