Stuffed Delicata Squash with Sausage, Greens, and Cornbread Topping Recipe

There’s something truly comforting about fall flavors, and this Stuffed Delicata Squash with Sausage, Greens, and Cornbread Topping Recipe hits all the right notes. I love how the natural sweetness of the delicata squash pairs beautifully with savory sausage and just the right hint of earthy greens—plus that crispy cornbread topping? It’s like a cozy hug on a plate that’s pretty enough to serve any time you want to wow your family or guests.

Whether you’re looking for a show-stopping side dish or a hearty vegetarian-friendly main if you swap the sausage, you’ll find that this recipe works wonderfully for holiday dinners, weeknight meals, or any time you want something special but not fussy. I first tried this recipe on a chilly autumn evening and it quickly became a family favorite—especially because it’s satisfying and packed with layers of flavor without being complicated.

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Ingredients You’ll Need

Each ingredient plays an important role here, creating a harmonious mix of textures and flavors. Look for fresh delicata squash in season, quality Italian sausage for a punch of spice, and fresh herbs to brighten the filling.

• Delicata squash: Naturally sweet and tender when roasted, its skin is thin enough to eat making it ideal for stuffing.
• Olive oil: Adds richness and helps the squash skin crisp up beautifully in the oven.
• Kosher salt: Enhances all the ingredients’ flavors—don’t skimp!
• Black pepper: Freshly ground gives a mild kick and depth.
• Ground hot Italian pork sausage: Provides that spicy, savory base filling; you can swap for turkey or veggie sausage too.
• Red onion: Adds sweetness and texture, finely chopped so it melts into the filling.
• Garlic: For aromatic flavor that ties everything together.
• Fresh thyme and oregano: These herbs bring a woodsy, fresh pop that elevates the sausage filling.
• Rainbow chard: I love the color and mild bitterness of chard—it balances the richness of sausage perfectly.
• Water or chicken stock: Helps wilt the greens gently while keeping the filling juicy.
• Day-old cornbread: Crumbled topping adds a crunchy, buttery finish.
• Toasted pecans: For a nutty crunch that’s totally addictive.
• Pecorino Romano cheese: Sharp and salty, it melts into the topping for an irresistible bite.

Variations

I encourage you to play around with this recipe to suit your mood or pantry. I’ve found that swapping the greens or tweaking the sausage spice level can totally transform the dish while keeping it just as delicious.

• Vegetarian option: Replace sausage with sautéed mushrooms or crumbled tofu — my family actually loves the mushroom version for a lighter, earthy taste.
• Greens swap: Kale or spinach work well if you can’t find rainbow chard. Just be sure to remove thick stems for best texture.
• Cheese swap: Parmesan can be used instead of Pecorino Romano if you prefer a milder flavor.
• Make it spicier: Add chili flakes or use a hotter sausage for a spicy punch that wakes up your taste buds.

How to Make Stuffed Delicata Squash with Sausage, Greens, and Cornbread Topping Recipe

Step 1: Roast the Squash to Tender Perfection

Start by preheating your oven to 375°F and lining a baking sheet with parchment paper—it keeps cleanup easy and prevents sticking. Brush your halved delicata squash generously with olive oil on the cut sides, then sprinkle with half the salt and pepper to season well. Roast them cut-side up for about 30 minutes until they’re just tender but still hold their shape. You’ll know they’re ready when a fork slides in without resistance but the squash isn’t mushy. Setting them aside at room temperature here means they stay warm and hold their shape perfectly for stuffing.

Step 2: Build the Flavorful Sausage and Greens Filling

While the squash roasts, heat the remaining olive oil in a skillet over medium heat and brown your sausage, breaking it into small pieces as it cooks—this step really develops rich flavor and texture. Once browned, toss in the finely chopped red onion, garlic, thyme, and oregano and cook just until fragrant, about 2 minutes—don’t let the garlic burn! Add the rainbow chard with the water or chicken stock, plus the remaining salt and pepper, stirring occasionally. Cook until the greens wilt and most of the liquid evaporates, around 5 minutes. This ensures your filling isn’t soggy but nicely moist and flavorful.

Step 3: Stuff and Top Your Squash

Spoon your sausage and greens filling evenly into each squash half, packing it gently but not compressing too much—you want them full but still fluffy. Then mix your crumbled cornbread together with toasted pecans and grated Pecorino Romano cheese in a small bowl. This combination adds a crunchy, cheesy topping that contrasts deliciously with the tender filling. Sprinkle this evenly over each stuffed squash half, making sure the topping covers the filling nicely for an irresistible golden crust.

Step 4: Final Bake for a Golden Finish

Pop the stuffed squash back into your 375°F oven and bake uncovered for about 10 minutes. Keep an eye on it—the cornbread topping should turn a gorgeous golden brown and the squash should be completely tender when you pierce it with a fork. Let the stuffed squash cool for around 5 minutes before serving to give the flavors a chance to meld and to avoid burning your mouth. Trust me, this is worth the wait!

How to Serve Stuffed Delicata Squash with Sausage, Greens, and Cornbread Topping Recipe

Garnishes

I like to finish this dish with a light sprinkle of fresh parsley or thyme leaves for a fresh pop of color and herbaceous brightness. Sometimes I’ll add a little extra Pecorino Romano on top right after baking for those who love cheesy goodness. A small drizzle of good-quality olive oil or a squeeze of lemon juice can really brighten the flavors too.

Side Dishes

This stuffed delicata squash pairs perfectly with simple roasted potatoes, a crisp green salad, or even some creamy mashed cauliflower if you’re looking to keep it low carb. For a cozy dinner, I like serving it alongside crusty bread and a light soup to round it out without overpowering the squash’s flavor.

Creative Ways to Present

For dinner parties, I’ve arranged these stuffed squash halves on a large platter garnished with edible flowers and scattered toasted pecans—it instantly feels festive. Another fun idea is to create mini portions by halving small delicata squash lengthwise, ideal for appetizers or bites at gatherings. I’ve also served it with a colorful medley of roasted root vegetables around the plate to make the presentation pop.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. I usually cover mine tightly with foil or plastic wrap, which keeps the squash from drying out. When I reheat, the flavors have had time to meld even more, which is a bonus!

Freezing

I’ve frozen stuffed delicata squash before, but I recommend freezing before adding the cornbread topping for best texture. Wrap the stuffed but unbaked squash halves tightly in plastic wrap, then foil. To reheat, thaw overnight in the fridge then bake until heated through and add the topping near the end to keep it crispy.

Reheating

Reheat leftovers in a 350°F oven for about 15-20 minutes, loosely covered with foil to prevent drying out. If you want to crisp the topping, remove the foil the last 5 minutes. I avoid microwaving since it can make the topping soggy, but if you’re short on time, 1-2 minutes on medium power works in a pinch.

FAQs

Final Thoughts

This Stuffed Delicata Squash with Sausage, Greens, and Cornbread Topping Recipe has become one of those dishes I turn to when I want something impressive yet straightforward. It’s one of those recipes that tastes like you spent hours, but honestly, it’s pretty forgiving and easy to make. I hope you enjoy the warm spices, contrasting textures, and the cozy feeling it brings as much as my family and I do. Give it a try—you’ll be pleasantly surprised how effortlessly it can become a new seasonal favorite!

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