Description
This Stuffed Delicata Squash recipe features roasted delicata squash halves filled with a flavorful mixture of spicy Italian pork sausage, sautéed rainbow chard, fragrant herbs, and topped with a crunchy cornbread, pecan, and pecorino Romano cheese blend. It’s a warm, comforting dish perfect for a wholesome fall or winter meal.
Ingredients
Units
Scale
Squash and Seasoning
- 2 medium delicata squash, halved lengthwise, seeds and stems removed
- 2 Tbsp. olive oil, divided
- 1 tsp. kosher salt, divided
- 1/2 tsp. black pepper, divided
Sausage Filling
- 8 oz. ground hot Italian pork sausage
- 1/2 cup finely chopped red onion (from 1 medium onion)
- 2 garlic cloves, minced
- 1 1/2 tsp. chopped fresh thyme leaves
- 1 tsp. chopped fresh oregano leaves
- 1 bunch rainbow chard, stems removed, leaves cut into 1-inch strips (about 4 cups)
- 1/4 cup water or chicken stock
Topping
- 1/4 cup crumbled day-old cornbread
- 2 Tbsp. finely chopped pecans, toasted
- 1/2 oz. pecorino Romano cheese, grated (about 1/3 cup)
Instructions
- Prepare squash and bake: Preheat your oven to 375°F. Brush each delicata squash half with 1 tablespoon of olive oil, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Place them cut side up on a rimmed baking sheet lined with parchment paper. Bake uncovered until the squash is nearly tender, about 30 minutes. Remove from oven and set aside to cool slightly.
- Cook sausage filling: While the squash bakes, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the ground hot Italian pork sausage, breaking it apart with a spatula, and cook until browned, approximately 5 minutes. Stir in the finely chopped red onion, minced garlic, fresh thyme, and oregano. Cook for about 2 minutes until fragrant. Add the rainbow chard strips, water or chicken stock, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the chard wilts and the liquid reduces by half, about 5 minutes. Remove skillet from heat.
- Stuff squash halves: Spoon the cooked sausage and chard mixture evenly into each delicata squash half.
- Add cornbread topping: In a small bowl, combine the crumbled day-old cornbread, toasted pecans, and grated pecorino Romano cheese. Sprinkle this mixture evenly over the sausage stuffing in each squash half.
- Bake stuffed squash: Return the stuffed squash halves to the oven at 375°F and bake until the squash is tender and the topping is golden brown, about 10 minutes. Remove from the oven and let cool for 5 minutes before serving.
Notes
- You can use water or chicken stock to add moisture while cooking the chard depending on your preference for flavor.
- Day-old cornbread works best for the topping as it crumbs nicely and adds a nice texture contrast.
- To toast pecans, heat them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned.
- Make sure to remove seeds and stems fully from the delicata squash to ensure tenderness and better stuffing space.
- Substitute pork sausage with turkey sausage or plant-based sausage for different dietary preferences.
Nutrition
- Serving Size: 1 stuffed delicata squash half
- Calories: 380
- Sugar: 4g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 55mg
