Roasted Stuffed Delicata Squash

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5 from 80 votes

Roasted Stuffed Delicata Squash features delicately spiced delicata squash halves roasted until tender and filled with a hearty mixture of farro, shallots, green onions, garlic, nuts, and dried fruit. The squash’s natural sweetness complements the nutty and chewy filling, creating a balanced vegetarian dish. Its distinctive shape and flavorful filling make it a thoughtful side or light main suitable for cozy meals during cooler months.

Prep Time

15 mins

Cook Time

30 mins

Servings: 4 people

Calories: 3607 kcal

Course: Side Dish

Cuisine: Mediterranean

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 3607

% 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.