Stuffed Delicata Squash
I’ve been telling some of you that I will post some ideas for Thanksgiving sides — and sides in general. Many people say they make the same few sides over and over and they’d like to try some new recipes for veggies, potatoes, etc. Well, here goes! This is the first of many sides I’ve got planned for the next couple weeks…
I’ve mentioned the past month, I am always brainstorming and looking for new recipes to use the bounty of gorgeous seasonal ingredients from our Porter Farms CSA. I still have plenty of greens and squash lingering, so I recalled a recipe I made last year that uses greens (of your choice) to stuff Delicata squash.
It is delicious and fairly filling on its own, so it makes a great vegetarian entree, especially if you serve the whole squash (two halves per person).
Here’s the satisfying recipe:
Stuffed Delicata Squash
2 Delicata squash, halved and seeded
5-6 tbsp. olive oil
1 -2 tsp. salt and pepper
1 large garlic clove, minced
4 c. greens of your choice, washed, patted dry and coarsely chopped — I used collard greens this time, but have used dinosaur kale and spinach as well (you can mix them too!)
1 medium red onion, finely diced
2 tbsp. dried sage or 1 tbsp. fresh leaves, minced
1/2 c. fresh breadcrumbs
1/4 c. grated Parmesan cheese
- Preheat oven to 400°F. Place squash halves cut side up on a sheet pan or in a baking dish. Drizzle 1 tbsp. olive oil over squash; season with salt and pepper. Bake in the oven until tender, about 35-45 mins. (depending on the size of your squash).
- Warm 1 tbsp. olive oil in a saute pan over medium-low heat. Add the minced garlic and saute for 1 min. Add the greens and saute for a couple mins., or until wilted. Add the sage and stir to combine; set aside to cool until squash are done.
- In a small bowl, mix together the breadcrumbs and cheese. Add half of the mixture to the greens and stir. Spoon the greens into the cooked squash halves. Some should be sticking out of the top; make neat little mounds on each.
- Sprinkle the remaining breadcrumb/cheese mixture over the top of the stuffed squash halves. Drizzle the remaining olive oil over the top of each squash piece. Be generous with the amount, as the greens on top can easily overcook (and become crispy crunchy) if they are not moist.
- Return the stuffed squash on the sheet or pan to the 400°F oven. Bake until the top of each piece is golden brown, about 12-15 mins. Keep an eye on the oven — if the greens start to look like they’re crisping, but the tops are not golden yet, just drizzle a bit more olive oil over the top of each.
This easy recipe serves 4 generously as a side. However you enjoy it, it’s an excellent way to eat squash and get some greens! It’s got me thinking of other things to add to that filling next time…other veggies, nuts, beans, etc.