Best 3 Shannons Stuffed Delicata Squash Recipes

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Shannon's Stuffed Delicata Squash is a flavorful and visually stunning dish that combines the natural sweetness of delicata squash with a savory stuffing of sausage, apples, and bread cubes. The dish is easy to prepare and can be customized to suit different tastes and dietary preferences. This article provides three variations of the recipe: a classic version, a vegetarian version, and a gluten-free version. Each recipe includes step-by-step instructions, detailed ingredient lists, and cooking times. Whether you're looking for a hearty main course or a delicious side dish, Shannon's Stuffed Delicata Squash is sure to impress.

Here are our top 3 tried and tested recipes!

WHOLE-ROASTED STUFFED DELICATA SQUASH



Whole-Roasted Stuffed Delicata Squash image

Here is a vegetarian dinner course of impressive size and heft, to rival any stuffed chicken, turkey or loin of pork. The interior is a riff on a kale salad run through with croutons, dried cranberries, blue cheese and a spray of maple-scented pecans that complement the sweet flesh of the squash. You could use small sugar pumpkins for the main event, or really any sweet-fleshed winter squash, but delicata squash is our favorite option for reasons of taste and beauty. Unless you are serving it as a side dish, avoid the temptation to cut the squash vertically, to create boats for the stuffing. Boats are for side dishes. They are halves of a whole. For a main course, serve a squash per person, standing tall on each plate.

Provided by Sam Sifton

Categories     dinner, main course, side dish

Time 1h30m

Yield 6 to 12 servings

Number Of Ingredients 12

6 small delicata squash, about 1 pound each
Kosher salt and ground black pepper, to taste
Olive oil, for the baking sheet
4 tablespoons unsalted butter
2 medium onions, diced
1 bunch red kale (about 1 pound), trimmed and chopped
6 ounces whole-grain bread, cut into 3/4-inch cubes (about 3 cups), from a good-quality loaf
1/2 cup crumbled blue cheese
1/2 cup dried cranberries
1/2 cup pecans, roughly chopped
2 tablespoons maple syrup
2 tablespoons chopped parsley, for garnish

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.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 11 grams, Carbohydrate 44 grams, Fat 17 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 909 milligrams, Sugar 10 grams, TransFat 0 grams

ROASTED STUFFED DELICATA SQUASH



Roasted Stuffed Delicata Squash image

Roasted delicata squash halves filled with a delicious Mediterranean farro mixture with nuts and dried fruit. Serve these stuffed winter squash as a hearty side or an impressive vegan main with your favorite salad!

Provided by Suzy Karadsheh

Categories     Side Dish

Number Of Ingredients 13

2 delicata squash that are similar in size
Extra virgin olive oil
Kosher salt
1 teaspoon ground cinnamon (divided)
½ teaspoon ground nutmeg
1 cup farro
Kosher salt
1 shallot (chopped)
2 green onions (white and green parts, trimmed and chopped)
2 garlic cloves (minced)
1/3 to ½ cup walnuts
1/3 to ½ cup hazelnuts
1/3 cup dried fruit such as cranberries or raisins

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!

Nutrition Facts : Calories 360.7 kcal, Carbohydrate 45.5 g, Protein 6.7 g, Fat 20.1 g, SaturatedFat 2.2 g, Sodium 306.7 mg, Fiber 8 g, Sugar 6.5 g, UnsaturatedFat 10.6 g, ServingSize 1 serving

STUFFED DELICATA SQUASH WITH LENTILS AND CASHEW RAITA



Stuffed Delicata Squash With Lentils and Cashew Raita image

Delicata is a light yellow squash with green stripes and a creamy, rich texture. One of the best things about delicata is that it's much easier to clean, cut and cook than butternut or other winter squash varieties. Hannah Kaminsky of Fairfield, Conn., creator of the My Sweet Vegan blog, was inspired by the tubelike shape of the delicata. "Each perfect yellow and green-striped edible tube becomes an ideal vessel for every sort of filling imaginable, no matter how you cut or cook it," said Ms. Kaminsky.

Provided by Tara Parker-Pope

Categories     main course

Time 5h20m

Yield 4 main-dish servings

Number Of Ingredients 18

1 cup raw cashew pieces
2 tablespoons fresh mint leaves, roughly chopped
3 tablespoons lemon juice
1/4 cup water
1/2 teaspoon salt
2 - 3 Persian cucumbers, finely diced
2 medium delicata squash (About 1 pound each)
2 tablespoons olive oil
3 shallots, finely diced
1 Jalapeno, seeded and finely diced
1 1/2 teaspoons whole cumin seeds
1 1/2 teaspoons whole mustard seeds
1 cup dry beluga lentils
2 cups vegetable broth
2/3 cup full-fat coconut milk
1 tablespoon balsamic vinegar
3/4 - 1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Place the cashew pieces in a bowl and cover with cool water. Cover and place in the fridge to soak for four hours.
  • Thoroughly drain the soaked cashews and combine with the chopped mint, lemon juice, water and salt in a blender. Purée, pausing to scrape down the sides of the canister with a spatula as needed, until completely silky-smooth. This process may take longer if you use a lower-powered blender, but stick with it; that creamy texture is important. Stir in the cucumber pieces by hand. Store in an air-tight container and keep refrigerated prior to serving.
  • For the filling, heat olive oil in a medium pot over medium heat before adding the shallots and jalapeno. Cook until translucent, then add the cumin and mustard seeds. Cook until the entire mixture is highly aromatic, about a minute. Add the lentils and broth and bring to a boil. Once boiling, reduce heat to a simmer and cover. Cook for about 30 minutes, until the liquid has absorbed and lentils are tender. Add the coconut milk and vinegar and season with salt and pepper. Keep the pot partially covered and simmer for an additional 5 to 10 minutes, until the liquid has been absorbed. Cover and keep warm.
  • As the lentils cook, preheat oven to 375 degrees. Cut both squash in half lengthwise and scoop out (but reserve) seeds. Place each half with the cut sides down on a lightly greased baking sheet and bake for about 30 minutes, or until a fork easily pierces the flesh. Remove from oven and let cool for at least 5 minutes before handling.
  • Reduce oven to 250 degrees and toss the reserved seeds with 1 tablespoon of olive oil and a pinch of salt and roast for 10 to 20 minutes, stirring frequently to prevent them from burning. Once golden and crisp, remove from oven and allow to cool.
  • Flip the roasted delicata squashes up to turn them into boats and spoon the warm lentils inside. Serve the cashew raita alongside for guests to top their squashes as desired and finish with a sprinkle of roasted seeds.

Nutrition Facts : @context http, Calories 622, UnsaturatedFat 18 grams, Carbohydrate 72 grams, Fat 31 grams, Fiber 11 grams, Protein 22 grams, SaturatedFat 11 grams, Sodium 845 milligrams, Sugar 9 grams

Tips:

  • Choose the right squash: Look for delicata squash that are firm, heavy for their size, and have smooth, unblemished skin.
  • Cut the squash carefully: Use a sharp knife to cut the squash in half lengthwise. Be careful not to cut all the way through the bottom, as you want the squash to remain intact.
  • Scoop out the seeds: Use a spoon to scoop out the seeds and pulp from the center of the squash. Be careful not to scrape the flesh of the squash.
  • Roast the squash: Place the squash halves cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast the squash at 425 degrees Fahrenheit for 20-25 minutes, or until tender.
  • Stuff the squash: Remove the squash from the oven and let cool slightly. Fill the squash cavities with your desired filling. Common fillings include rice, quinoa, vegetables, and protein.
  • Bake the stuffed squash: Place the stuffed squash back in the oven and bake for an additional 20-25 minutes, or until the filling is heated through.
  • Serve the squash: Let the squash cool slightly before serving. Garnish with fresh herbs, such as parsley or cilantro.

Conclusion:

Stuffed delicata squash is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a variety of fillings to choose from, there is sure to be a combination that everyone will love. Stuffed delicata squash is also a great way to get your daily dose of vegetables. So next time you're looking for a healthy and satisfying meal, give stuffed delicata squash a try!

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