Pumpkin and butternut squash may get all the glory at the holiday table, but there are plenty of beautiful winter gourds to add to the list! One of my new favorites is delicata squash.
What is delicata squash and what does it taste like?
Delicata squash (also called peanut squash, sweet potato squash, and Bohemian squash) is a gourd with thin pale yellow skin, striped in green, and a bright orange flesh on the inside. It has a similar flavor to butternut squash and acorn squash—sweet, slightly nutty, with a gorgeous velvety texture like sweet potatoes! Unlike other winter squash varieties, the skin of delicata squash is edible, making it less fussy to prepare. But what excites me most about delicata is its smallish oblong shape. When halved and hallowed of their seeds, delicata squash make an ideal vessel for stuffing! And if you’ve been reading my site for a while, you’ve seen plenty of stuffed vegetables (I’m a big fan), but I’m actually new to stuffed delicata squash and I’m so glad I tried it. If I am hosting a holiday party, I like to give my guests options, and this vegetarian recipe is a great alternative for my vegan friends and for those who don’t want turkey. This stuffed delicata squash recipe is at once impressive looking and satisfying. Yet, it’s so simple to prepare that you don’t need a special occasion to serve it.
Delicata Squash with a Mediterranean farro filling– a festive side or vegetarian main!
There are two components to this delicata squash recipe: tender roasted delicata squash and the wholesome, perfectly seasoned grain filling with farro, nuts, and some dried fruit such as raisins or cranberries. You’ll start by turning the delicata into vessels to carry the filling. Simply cut the delicata squash in half and scoop out the seeds, brush with some good EVOO and then roast until tender. While the squash is roasting, you’ll get to work on the simple farro filling. Then you’ll just scoop the delicious filling into the roasted delicata squash halves when ready. Squash with a warming farro filling is great for any night of the week. Just whip up a quick side salad and you’re good to go!
Ingredients you’ll need for this recipe
2 delicata squash, similar in size Extra virgin olive oil Ground cinnamon Ground nutmeg Farro (or grain of choice) Shallot Green onions, white and green parts Fresh garlic, minced Nuts such as walnuts and hazelnuts. You can use other nuts of your choice like pistachios, pecans, or pine nuts. And if you are not a nut fan, you can omit them. Dried fruit such as cranberries, raisins, or chopped up dried figs and apricots
How to make stuffed delicata squash
This easy recipe begins with roasted delicata squash halves that have been hallowed of their seeds to make room for the delicious Mediterranean grain filling (or stuffing). Once the squash is in the oven, you’ll work on the stuffing. Here is how to make it (the print-friendly recipe is just below):
Cut the squash. To make the delicata squash easier to cut, place the whole squash into the microwave and cook for 2 to 3 minutes. Don’t skip this step! It makes halving the squash so much easier. I recommend donning oven mitts when removing it from the microwave – the delicata squash gets HOT! Cut the squash in half lengthwise. Roast the squash. Remove the seeds and brush the flesh with olive oil. Season with kosher salt, and half of the cinnamon and nutmeg. Place flesh side down on a large baking sheet, and roast in a 425 degrees F heated oven until tender. Remove, flip, and roast for a further 5 minutes, until the flesh gains some golden-brown color. Prepare the filling. Cook 1 cup of farro in 2 cups or so of salted boiling water according to package instructions. Farro is ready when it is tender, but still a bit chewy. Sautee chopped shallots, green onions and garlic in a bit of extra virgin olive oil with a pinch of salt just until tender (3 to 5 minutes). Add in a little nutmeg and cinnamon with the cooked farro and nuts. Toss everything together until warmed through. Assemble the stuffed delicata squash. Arrange roasted squash halves on a pretty serving platter and spoon the farro mixture into each squash cavity. That’s it!
Serve it with
For a special dinner (or the holiday table), winter squash is the perfect addition next to turkey, lamb rack, or my earlier citrus chicken. But you can serve these stuffed squash as a vegetarian main, drizzeld with a little herby chermoula and served with a festive beet salad, shaved brussels sprouts salad, or roasted cauliflower salad.
Variations and Ingredient Substitutions
Use a different winter squash if needed. If you can’t find delicata squash, you can use acorn squash or butternut squash and adjust the cooking time accordingly. Keep in mind that halved butternut squash will take significantly longer to roast than the much smaller delicata. Change up the grain filling! If you don’t have farro or want to try something else in the filling mixture or stuffing, you can try barley, bulgar, or even couscous. For gluten-free options, try quinoa or basmati rice. Just cook 1 cup of the grain according to package instructions and follow from there.
Make ahead tips
To save time, you can roast the delicata squash and make the filling a day in advance, keeping them in the fridge each in their own separate container. Before assembling, warm the squash in the oven and the filling in a skillet for a few minutes. Browse all Mediterranean Recipes
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