Roasted Stuffed Delicata Squash
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Servings
4 people
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Calories
3607 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Roasted Stuffed Delicata Squash
Description
Roasted Stuffed Delicata Squash pairs roasted delicata squash — a small, tender winter squash with edible skin — with a filling of cooked farro blended with aromatics like shallots, green onions, and garlic. The squash is warmed slightly to ease slicing, then brushed with olive oil and seasoned with kosher salt, cinnamon, and nutmeg before roasting until tender. The filling incorporates crunchy walnuts, hazelnuts, and dried fruit, bringing varied textures and a touch of sweetness to contrast the squash's soft flesh.
The recipe’s roasting method softens the squash while developing its gentle sweetness and a tender bite. The filling’s mixture of grains, nuts, and fruit adds substance and complexity. This dish can be served as a vegetarian main or side, offering a satisfying combination of flavors and textures.
Substitutions are possible for both squash and grain; you can use other winter squash varieties like acorn or butternut, adjusting roasting times accordingly. Different grains such as barley, bulgur, rice, or couscous may also be substituted, with quinoa or rice suitable for gluten-free options. Leftover roasted squash and filling store separately in the refrigerator for up to three days and can be enjoyed warmed or at room temperature.
Ingredients
For the squash
- 2 delicata squash similar in size
- extra virgin olive oil
- kosher salt
- 1 teaspoon ground cinnamon divided
- ½ teaspoon ground nutmeg
For the filling mixture
- 1 cup farro
- kosher salt
- 1 shallot chopped
- 2 green onions white and green parts, trimmed and chopped
- 2 garlic minced, cloves
- 1/3 to ½ cup walnuts
- 1/3 to ½ cup hazelnut
- 1/3 cup dried fruit such as cranberries or raisins
Instructions
- 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!
Notes
- You can substitute delicata squash with acorn or butternut squash, but roasting times will vary.
- Alternative grains like pearled barley, bulgur, rice, or couscous work well; quinoa or rice make a gluten-free filling.
- Store leftover squash and filling separately in airtight containers refrigerated up to three days; serve warmed or at room temperature.
- Warming whole squash briefly in the microwave softens it for easier slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 3607 kcal
% Daily Value*
| Calories | 360.7kcal | 18% |
| Carbohydrates | 45.5g | 15% |
| Protein | 6.7g | 13% |
| Fat | 20.1g | 31% |
| Saturated Fat | 2.2g | 11% |
| Monounsaturated Fat | 10.6g | 53% |
| Sodium | 306.7mg | 13% |
| Potassium | 1086.5mg | 23% |
| Fiber | 8g | 32% |
| Sugar | 6.5g | 13% |
| Vitamin A | 3164.9IU | 63% |
| Vitamin C | 31.4mg | 35% |
| Calcium | 107.1mg | 11% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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