Stuffed Delicata Squash with Chicken Sausage-Mushroom Stuffing
User Reviews
4.8
Stuffed Delicata Squash with Chicken Sausage-Mushroom Stuffing
Description
The Stuffed Delicata Squash with Chicken Sausage-Mushroom Stuffing highlights delicata squash, which is halved, seeded, and roasted until tender and browned on the edges. This roasting enhances the squash’s natural sweetness and gives it a delicate caramelized finish. The stuffing consists of Italian chicken sausage cooked until browned, combined with softened onions, celery, and fresh shiitake mushrooms seasoned with thyme. The cooked stuffing is spooned into the squash cavities, sprinkled with grated Parmesan, and baked briefly to melt the cheese and meld flavors.
The finished dish provides a pleasant contrast between the tender, slightly sweet squash and the savory, aromatic filling that includes herbs and cheese. The use of fresh thyme and Parmesan adds depth without overpowering the balance. Baking the squash cut-side down concentrates juices and promotes even cooking.
This recipe serves well as a warming fall or winter entrée or an elegant side dish. The stuffing’s blend of vegetables and sausage offers a satisfying texture with a rich, meaty flavor complemented by the squash’s softness. It pairs well with a green salad or roasted vegetables.
Ingredients
- 3 delicata squash about 16 ounces each, halved and seeded, small
- olive oil spray form
- 1/4 teaspoon kosher salt
- 14 oz Italian chicken sausage sweet
- 3/4 cup onion chopped
- 3/4 cup celery chopped
- 4 oz shiitake mushroom chopped fresh
- 1 thyme sprig, fresh
- 6 tbsp Parmesan Cheese shredded
- parsley for garnish, chopped
Instructions
- Preheat oven to 425°F.
- Spray the cut sides of the squash with oil and sprinkle with salt. Place face down on a large baking sheet. Bake until tender and browned on the edges, about 20 to 25 minutes.
- Meanwhile, in a large saute pan cook sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Add the onion and celery; cook until celery is soft, about 8 to 10 minutes.
- Add the mushrooms and thyme to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms are soft and cooked through.
- Divide (1/2 cup) between the squash, top with parmesan cheese and bake 10 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Serving | 1/2 stuffed squash | |
| Calories | 240kcal | 12% |
| Carbohydrates | 30.5g | 10% |
| Protein | 15g | 30% |
| Fat | 8g | 12% |
| Cholesterol | 57mg | 19% |
| Sodium | 594.5mg | 25% |
| Fiber | 8g | 32% |
| Sugar | 2.5g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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