Roasted Stuffed Delicata Squash Food

STUFFED DELICATA SQUASH

Steps:

• Pre-heat the oven to 375°F.
• Spread the bread cubes out in a single layer on a sheet pan. Toast in the oven for 15 minutes and then transfer them to a large bowl.
• Slice the delicata squash in half, lengthwise and scoop out the seeds. Brush the cut sides of the squash with olive oil and season with salt and freshly ground black pepper. Place the squash, cut side down, on the sheet pan and roast for 25 minutes. (You can toast the crumbs and roast the squash at the same time if both will fit in your oven.)
• While the squash is roasting, make the stuffing. Remove the sausage from its casing, breaking it into chunks. Heat a large skillet over medium heat and add a little olive oil. Add the sausage and brown it, breaking it up into small crumbles. Transfer the browned sausage to the large bowl with the bread cubes using a slotted spoon.
• Melt the butter in the skillet. Add the onions and celery and sauté for 2 to 3 minutes. Add the diced mushrooms, dried thyme and sage and sauté for a 6 to 8 minutes, until the vegetables soften. Season with salt and freshly ground black pepper. Add the vegetables to the bowl with the sausage and bread cubes, along with the chicken stock and cranberries. Toss to combine all the ingredients and to allow the bread cubes to absorb all the liquid. Stir in the beaten egg and fresh parsley.
• Remove the squash from the oven and carefully turn it cut side up. Spoon the stuffing into the cavity of each squash half. Return the pan with the stuffed squash to the oven and bake for 20 to 25 minutes, until squash is fork tender and stuffing is browned on top.
• Serve immediately with vegetables or a side salad.

ROASTED DELICATA SQUASH STUFFED W/ BEANS & SPINACH

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Place the squash halves (cut side up) on a sheet pan or in a baking dish.
• 3. Drizzle the surfaces with some olive oil, and season with kosher salt and freshly ground black pepper.
• 4. Bake in the oven until the flesh is tender when pierced with a knife or fork, about 1 hour.
• 5. Remove the squash halves from the oven and set aside.
• 6. Meanwhile, make your filling: heat a little extra-virgin olive oil (about 1-2 Tbsp) in a saute pan over medium heat until hot, then add the minced garlic and saute for about 30 seconds, until fragrant.
• 7. Add the greens and saute until wilted.
• 8. Add beans.
• 9. Stir in the chopped fresh sage, season to taste with coarse salt and freshly ground black pepper, and set aside to cool slightly.
• 10. Stir in the breadcrumbs and nutritional yeast.
• 11. Fill the squash halves with the bean mixture.
• 12. Cook for 15 minutes at 425.
• 13. Enjoy!

WHOLE-ROASTED STUFFED DELICATA SQUASH

Steps:

• Cut 1 inch off the top and bottom of each squash. Use a melon baller or small spoon to scrape out the seeds. Sprinkle the inside of the squash with salt and pepper, then stand them upright on an oiled baking sheet.
• Heat oven to 425 degrees. In a large saucepan set over medium-high heat, melt 2 tablespoons of the butter. When it foams, add onions to pan and sauté, stirring frequently, until they begin to soften and turn translucent, approximately 6 to 8 minutes. Add kale to pan and continue to cook, tossing, until kale begins to wilt, about 5 minutes. Remove pan from heat and put vegetables into a large bowl.
• Meanwhile, place bread cubes on a sheet pan and toast in the oven until they begin to crisp on the outside, approximately 7 to 9 minutes. Add bread cubes to the bowl with the vegetables, and then add blue cheese and cranberries. Stir to combine.
• Put pecans in a dry sauté pan set over medium heat and toast the nuts until they begin to darken and turn fragrant, approximately 4 to 6 minutes. Stir in maple syrup and allow to cook for 1 minute, then scrape into the bowl with the rest of the stuffing and toss to combine. Taste and season the mixture with salt and pepper.
• Lower oven temperature to 400 degrees. Divide the stuffing between the squash. Cut the remaining 2 tablespoons of butter into 6 pieces, and top each squash with a dot of butter. Roast squash until the flesh has softened and you can easily pierce it with a fork, approximately 45 minutes. If the squash is browning too quickly, lay a sheet of aluminum foil over the top to prevent burning.
• Sprinkle parsley over the squash. Serve 1 whole squash per person as a main course, or 1/2 squash or less as a side dish.

BAKED AND STUFFED DELICATA SQUASH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine bacon, sour cream, shredded Italian cheese blend, onion, garlic, olives, pepper, and salt in a bowl and stir to blend. Place squash halves in a baking dish and fill each with stuffing.
• Bake in the preheated oven until golden brown on top, 30 to 40 minutes. Serve garnished with parsley and cherry tomatoes.

STUFFED DELICATA SQUASH

Steps:

• Cut delicata squash in half. Scoop out seeds and fiber from center. place on a baking sheet and bake at 350 F for 25 minutes.
• While squash is baking, chop onion into small pieces.
• Sautee in avocado oil in large pot.
• While the onion is sauteeing, chop up mushrooms. Add mushrooms to onions, and saute.
• Add spices to onion/mushroom mixture, and continue to sautee until all are soft.
• Add ground lamb. Mix frequently until all meat is cooked thoroughly and well mixed with onion mixture. Drain fat and set aside to cool.
• When squash is finished (it will not be completely soft) set aside for a few minutes to cool. Then fill each squash half with the meat mixture. Return to oven and bake uncovered for another 45 minutes.
• Serve warm. This can be prepared ahead of time and reheated. Be prepared for compliments!