Description
This stuffed delicata squash recipe features tender roasted delicata squash halves filled with a savory mixture of spicy Italian sausage, fresh herbs, rainbow chard, and topped with a crunchy cornbread, pecan, and pecorino Romano cheese crust. It’s a hearty and flavorful dish perfect for a comforting fall meal or holiday side.
Ingredients
Scale
Squash and Seasoning
- 2 medium delicata squash, halved lengthwise, seeds and stems removed
- 2 Tbsp. olive oil, divided
- 1 tsp. kosher salt, divided
- 1/2 tsp. black pepper, divided
Sausage Filling
- 8 oz. ground hot Italian pork sausage
- 1/2 cup finely chopped red onion (from 1 medium onion)
- 2 garlic cloves, minced
- 1 1/2 tsp. chopped fresh thyme leaves
- 1 tsp. chopped fresh oregano leaves
- 1 bunch rainbow chard, stems removed, leaves cut into 1-inch strips (about 4 cups)
- 1/4 cup water or chicken stock
Topping
- 1/4 cup crumbled day-old cornbread
- 2 Tbsp. finely chopped pecans, toasted
- 1/2 oz. pecorino Romano cheese, grated (about 1/3 cup)
Instructions
- Prepare and bake squash: Preheat your oven to 375°F. Brush the squash halves with 1 tablespoon of olive oil and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Place them cut side up on a rimmed baking sheet lined with parchment paper. Bake uncovered for about 30 minutes until the squash is almost tender. Remove from oven and set aside at room temperature.
- Cook sausage filling: While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground hot Italian pork sausage and cook, breaking it into small pieces with a spatula, until browned, approximately 5 minutes. Add the finely chopped red onion, minced garlic, fresh thyme, and oregano and cook, stirring frequently, for about 2 minutes until fragrant. Stir in the rainbow chard, water or chicken stock, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook occasionally stirring until the chard is wilted and the liquid has reduced by half, about 5 minutes. Remove the skillet from heat.
- Stuff squash halves: Evenly spoon the sausage and chard mixture into each delicata squash half.
- Add cornbread topping: In a small bowl, combine the crumbled cornbread, toasted pecans, and grated pecorino Romano cheese. Sprinkle this topping evenly over the stuffed squash halves.
- Bake stuffed squash: Return the stuffed squash to the oven and bake at 375°F for about 10 minutes until the squash is tender and the topping is golden brown. Allow to cool for 5 minutes before serving.
Notes
- Day-old cornbread works best for the topping to provide a nice crumbly texture.
- You can substitute chicken stock with water for a lighter flavor.
- Use gloves or be careful when handling hot Italian sausage as it can be spicy.
- Leftover stuffed delicata squash can be refrigerated for up to 3 days and reheated in the oven for best texture.
- For a vegetarian option, substitute sausage with plant-based sausage or sautéed mushrooms and omit cheese for vegan suitability.
Nutrition
- Serving Size: 1 stuffed delicata squash half
- Calories: 380
- Sugar: 4g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg
