Stuffed Delicata Squash

I love squash! I didn’t realize how much I loved it until my much later, adult life. I have yet to have a squash that I don’t like and nothing says fall like a nicely roasted squash!

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I signed up for Imperfect Produce about a year ago to not only save the ugly carrots, but to try new produce that is organic and local! (By clicking this link, you will receive an Imperfect Produce credit and I will too! Cheers to less food waste!) I have been experimenting with squash recipes and find that I like savory the best. I have grown partial to acorn and delicata squash and they are so easy to prepare! Just note that they take awhile to bake, so plan ahead to make sure you have enough time. Once the squash it prepped, just pop in the oven and forget about it while it roasts for an easy dinner or side dish.  

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Directions

Pre-heat your oven to 450 degrees. Wash your squash and dry. Take a large, sharp Chef’s knife and cut the squashes in half, length wise. Squash skin can be tough, however, my Cuisinart Chef’s knife gets the job done with little effort. Scoop out the seeds with a large spoon and keep to roast later or discard. 

Drizzle some oil in the pan (delicata skin is edible, so you can also season if you wish!). In this recipe I used Olio Santo spiced olive oil by Sotto Voce. Place your squash in the baking dish and make sure to coat the skin with the oil. Drizzle some oil over the squash.

Season your squash with a mixture of garlic powder, cayenne (optional for some added heat), French thyme and S&P.

Cut up about 1/8 stick of Earth Balance vegan & soy free butter and place inside each squash. Top with fresh thyme and rosemary. Place, uncovered, in oven and cook 35-45 minutes. Squash should be tender when done.

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Stuff It

While your squash is roasting, you can prepare your stuffing mix. For this recipe I used 2 spicy Italian Sausage links from Trader Joe’s and it was the perfect amount.

Remove the sausage from the casings and brown in a skillet. Once browned, add the red pepper and sweet onion and sauté on med to med-high heat. When the red pepper and onion are done (about 5 minutes), add in the kale and sauté until wilted.

Line plate with arugula and place roasted squash on top. Stuff your squash and top with fresh or roasted pepitas for a touch of crunch!

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This dish came out so savory and had the perfect fall look to boot! I repurposed my leftovers for breakfast the next day. My breakfast philosophy for leftovers is “put an egg on it”. A perfectly poached egg was all I needed for a savory and healthy breakfast to jumpstart my day!

Ingredients For Roasted Squash:

Produce:

• 2 Medium Delicata Squashes

Spices:

• Garlic Powder
• Cayenne (optional)
• French Thyme
• Fresh Thyme
• Fresh Rosemary

Oils:

• Olio Santo spiced olive oil by Sotto Voce
• Vegan Butter (Earth Balance)

Ingredients For Roasted Stuffing:

Meat:

• Spicy Italian Sausage- 2 links or 1/2 pound

Produce:

• 1 Red Pepper
• 1/2 Sweet Onion
• Bunch of Kale

Seeds & Nuts:

• Raw or roasted pepitas