Why should you stuff Delicata Squash?
First of all, delicata squash is tender and small enough to easily slice in half with a sharp chef’s knife. Once you scrape out the seeds and pulp, you have perfect boats for stuffing. For bonus points, the skin is thin enough to be eaten. That means, you don’t have to peel this beautiful squash.
Secondly, stuffed delicata squash is super-easy to prepare and goes with so many different flavors. My favorite recipe is this vegetarian version filled with sautéed baby spinach, quinoa, apples, Serrano chili, shallots and tofu. Yes, tofu. And my husband, Carnivorous Maximus, had no clue there was tofu involved until the moment he reads this. When he asked what I was making yesterday, I was a little vague. “Oh some stuffed squash for the blog. I need to concentrate on the recipe. We can talk about it later”, was my uninformative response. At the end of the meal, he volunteered that it was “pretty good” – high praise for a vegetarian dish. See my serving suggests below if you want to get your meat eaters to rave about this dish.
Thirdly, this is a great dish for your Thanksgiving table. It’s gorgeous and delicious. Make the filling a day ahead and refrigerate. When you’re ready to make the dish, roast the delicata squash boats for 20 minutes, scoop the filling into the boats, and continue baking for another 10 minutes.
Although this dish is seriously packed with flavor without any meat, feel free to add some chorizo, bacon, spicy sausage, or shedded pork or chicken for the meat lovers at the table.
If you serve this as an entree, all you need is a big green salad and some cornbread or polenta to make it a total meal. If you want to serve it only as a side dish, you can simplify the recipe and nix the tofu and quinoa, and keep everything else the same as in the recipe. Totally up to you.
Make this vegan by eliminating the cheese.
Stuffed Delicata Squash
- 1 cup cooked white quinoa
- 2 delicata squash
- 3 tablespoons olive oil, divided
- 1/8 + 1/4 teaspoon chipotle chili powder, divided
- 3/4 teaspoon kosher salt, divided
- 1/2 Serrano chili, seeded, and finely chopped (about 2 teaspoons)
- 2 large shallots, thinly sliced (about 1/4 cup)
- 1 1/2 apples, cored, and diced (about 1 1/2 cup or more)
- 2/3 cup chopped, drained, very firm tofu
- 1/2 cup golden raisins
- 1 1/2 tablespoons chopped fresh sage leaves
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground black pepper
- 2 - 3 tablespoons lemon juice
- 2 bags pre-washed baby spinach
- 1/4 cup grated Parmesan or Asiago cheese
- Coarsely chopped parsley (garnish)
- Toasted pumpkin seeds (garnish)
Preheat the oven to 400˚F. Slice off the ends of the delicata squash, and slice in half, lengthwise. Using a spoon, scrape out the pulp and seeds so that you have 4 squash 'boats'. Place on a baking sheet facing up, and lightly oil with 1 tablespoon olive oil, and sprinkle with 1/8 teaspoon of chipotle chili powder and 1/4 teaspoon salt. Roast for 25 - 30 minutes, or until tender.
Add the remaining 2 tablespoons olive oil to a large skillet over medium heat, and sauté the Serrano chili, shallots, and apple until everything is softened, about 10 minutes. Add the tofu, raisins, sage, cinnamon, the remaining salt, and pepper, and continue to cook for 5 minutes while stirring with a wooden spoon.
Add the lemon juice and spinach leaves. Using tongs, move the spinach around, gently tossing it with the other ingredients in the pan. In less than 5 minutes, the spinach should be wilted. Add the cheese, and toss.
When the delicata squash is tender, spoon the filling into each scooped out cavity. If the filling has cooled, slide the filled squash back into the oven for a few minutes to reheat.
Serve with a sprinkle of chopped parsley and roasted pumpkin seeds. The squash can be served whole or sliced into 3" wide crescents.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month features a bunch of recipes for winter squash, and one for a perennial favorite of summer squash that’s good to have in your back pocket all year long. Our host this month is ME!!!
Comforting Squash Dishes
- Acorn Squash Rum Punch from Mother Would Know
- Cheesy Vegetable Tian from That Skinny Chick Can Bake
- Instant Pot Spicy Butternut Squash Soup from The Heritage Cook
- Stuffed Delicata Squash from The Wimpy Vegetarian
- Moroccan Chicken Tagine with Butternut Squash, Chickpeas and Olives from From A Chef’s Kitchen
- Pumpkin Bars with Maple Frosting and Toasted Walnuts from Creative Culinary
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious fall dishes!