Stuffed Delicata Squash Food

STUFFED DELICATA SQUASH

Steps:

• Preheat oven to 375°F.
• Rub 1 tablespoon of the olive oil over the cut side of each squash half and season with salt and pepper. Place cut side down on a lightly greased baking sheet. Roast for 25-30 minutes until the squash is fork tender and starting to caramelize/turn golden brown around the edges.
• While squash roasts, place a large skillet over medium-high heat.
• Add the remaining tablespoon of olive oil to the pan along with the ground pork and cook until browned, breaking up with a spatula as it cooks.
• Once browned, add the leeks, fennel and apple to the pan. Reduce the heat to medium, stir to combine and cook until slightly softened, about 5 minutes.
• Add the cranberries and fresh sage, cook until cranberries are just heated through, about 2 minutes.
• Season to taste with salt and pepper.
• Spoon the filling into each roasted squash half and serve.

STUFFED DELICATA SQUASH WITH CHICKEN SAUSAGE-MUSHROOM STUFFING

Steps:

• Preheat oven to 425°F.
• Spray the cut sides of the squash with oil and sprinkle with salt. Place face down on a large baking sheet. Bake until tender and browned on the edges, about 20 to 25 minutes.
• Meanwhile, in a large saute pan cook sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Add the onion and celery; cook until celery is soft, about 8 to 10 minutes.
• Add the mushrooms and thyme to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms are soft and cooked through.
• Divide (1/2 cup) between the squash, top with parmesan cheese and bake 10 minutes.

SHRIMP-STUFFED DELICATA SQUASH

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Toss the squash with a drizzle of oil and some salt. Place on the prepared baking sheet and roast until fork tender, about 25 minutes.
• Heat a 10-inch cast-iron skillet over medium-high heat and add 3 tablespoons of the oil. Once the oil is hot and shimmering, add the onions, peppers and a pinch of salt and cook until softened, about 3 minutes. Mince the garlic with a pinch of salt to help break it down. Stir it into the skillet along with the smoked paprika, harissa paste, tomato paste and the remaining 1 tablespoon oil and cook until caramelized, about 4 minutes. Stir in 1 cup of water and a large pinch of salt. Simmer until the sauce has thickened, 3 to 5 minutes.
• While the sauce simmers, dice the shrimp into 1/2-inch pieces. Add the shrimp and butter to the sauce. Cook until the shrimp are cooked through, about 3 minutes. Stir in the vinegar to finish.
• Plate 1 delicata ring per plate and heap the shrimp into the center of the squash. Top with a sprinkle of parsley.

STUFFED DELICATA SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Brush inside surface of delicata squash halves with about 1 teaspoon olive oil; place on a baking sheet.
• Bake in the preheated oven until tender when pierced with a fork, about 30 minutes.
• Heat remaining 1 teaspoon olive oil in a skillet over medium heat; cook and stir apples and onion until onion is translucent, about 5 minutes. Stir garlic, rosemary, and cinnamon into apple mixture; season with salt and pepper. Reduce heat to low; continue to cook, stirring occasionally, until apples are tender, about 5 minutes.
• Place bacon in a skillet and cook over medium-high heat, turning occasionally, until crisp, about 8 minutes. Drain bacon slices on paper towels.
• Fill delicata halves with apple mixture; crumble bacon and goat cheese over apple mixture.

WILD RICE & LENTIL STUFFED DELICATA SQUASH WITH CRANBERRIES & PECANS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Make the pilaf. Set a large saute pan with lid (or a medium dutch oven) over low heat. Add the olive oil. When hot, add the onion. Cook, stirring occasionally, until translucent, about 8 minutes. Add the rice and cook, stirring frequently, until a few pieces of the rice start to get golden on the ends, about 3 minutes. Add the garlic, 1 teaspoon curry powder, cumin, salt, and pepper and cook, stirring frequently, for one more minute.
• Add 3 cups of the vegetable broth, the brown sugar, and the lentils. Increase heat to high and bring to a boil. Then reduce heat to a simmer, stir, and cover. Set the timer for 40 minutes, stirring occasionally. If the mixture begins to get too dry before being cooked all of the way, add additional broth. If the mixture seems too wet after cooking for awhile, vent the pan to help some of the liquid evaporate. I've found making the pilaf is not an exact science as each pan is different, so just monitor your pilaf as it cooks. Pilaf is done when it's relatively dry and the lentils and rice are tender, about 40 minutes.
• Remove pilaf from heat and stir the dried cranberries and chopped pecans. Taste and add the remaining teaspoon of curry powder and more salt and pepper if you wish.
• Meanwhile, while the pilaf cooks, prepare the delicata squash. Cut the stems off the ends, half lengthwise, scrape the seeds out with a spoon, and brush the inside of each half with olive oil. Sprinkle with salt and pepper and place cut side down on a large baking sheet. Bake for about 20 minutes, until fork-tender and golden around the edges. Remove from oven.
• When ready to serve, flip over the delicata squash and spoon pilaf into the squash halves. I like to mound it just a bit but not too much or serving will become interesting (as in messy). You may have some pilaf left over. Transfer to serving plate and sprinkle chopped parsley over the top. Serve.

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.

SHRIMP STUFFED DELICATA SQUASH

Steps:

• Place squash halves, hollow-side down, into a microwave-safe dish; pour in water. Cover with a paper towel or microwave-safe lid.
• Microwave squash until tender, about 15 minutes.
• Heat olive oil in a skillet over medium heat; cook and stir onion and bell pepper in the hot oil until tender, 5 to 10 minutes. Add shrimp, corn, and peas; cook until shrimp is is no longer transparent in the center and water has evaporated from frozen vegetables, about 5 minutes. Season with curry powder, salt, and pepper.
• Scoop shrimp mixture into squash halves.

QUINOA-STUFFED SQUASH BOATS

Steps:

• Preheat oven to 450°. Cut each squash lengthwise in half; remove and discard seeds. Lightly brush cut sides with 1 teaspoon oil; sprinkle with pepper and 1/2 teaspoon salt. Place on a baking sheet, cut side down. Bake until tender, 15-20 minutes., Meanwhile, in a large saucepan, combine broth and quinoa; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes., Stir in garbanzo beans, cranberries, green onion, sage, lemon zest, lemon juice and the remaining oil and salt; spoon into squash. Sprinkle with cheese and pumpkin seeds.

ROASTED STUFFED DELICATA SQUASH

Steps:

• Heat the oven to 425 degrees F and position a rack in the middle.
• Wash the delicata squash and dry well. To make it easier to slice, place them (whole) in the microwave and warm for 2 to 3 minutes. Carefully remove them from the oven and slice each in half length-wise (use an oven mitten or wait until the squash is cool enough to handle). Using a spoon, scoop out the seeds making a cavity for the filling (discard the seeds or you can clean and roast them for later use).
• Brush the flesh, cleaned side of the delicata squash with olive oil (including the cavity). Season with kosher salt. Mix the ground cinnamon and nutmeg in a small bowl, and season the delicata squash with ½ of this mixture.
• On a large baking sheet, arrange the delicata squash halves, flesh-side down.
• Roast in the heated oven for 25 minutes or until fully cooked and tender. Using a pair of tongs, flip the squash over and return to the oven for just 5 more minutes.
• While the squash is roasting, prepare the filling. First, cook the farro in boiling salted water according to package instructions (mine took 2 cups of boiling water and 20 minutes of cooking time. Farro should absorb the cooking liquid. It is ready when it is tender and somewhat chewy).
• In a large skillet heat 2 tablespoons extra virgin olive oil, cook the shallots, onions and garlic over medium heat, tossing for a bit, until softened (3 to 5 minutes). Season with kosher salt and the remaining nutmeg and cinnamon. Add in the nuts and dried fruit, and cook until warmed through. Add the cooked farro and toss to combine.
• Assemble the stuffed squash. When the squash is ready, transfer the squash halves to a serving platter. Spoon the farro filling into each squash cavity. Serve!