Divine Delicata Squash
Is it just me? Late summer and fall bring on such mixed emotions. Especially this year! It’s sad to say goodbye to the warmth of hanging outdoors with friends, the vacation vibes and my favourite summer fruits and vegetables. But, despite having to go back to reality, fall has its charm. Who doesn’t love cozy sweaters, spectacular foliage and the fall bounty of vegetables. My fave these days is the delicata squash! (skip to the bottom if you want to get straight to the recipe)
Delicata Squash Kicks it up a Notch!
Throughout the year, I often roast butternut squash as a side dish in place of potatoes. But if you want to ‘kick it up a notch’ run out right now and get some delicata squash while they’re in abundance. If you stuff them, mmm, they make an ah-mazing main dish that will impress any vegetarian (or vegan if you exclude the cheese). I’m willing to bet they’d even get the thumbs-up from hard-core carnivores as well.
The wonderful thing about delicata squash is its thin skin – In other words you don’t have to peel them. Bonus! After you scoop out the inside seeds, bake them and stuff them, you can eat the whole thing. And, because they aren’t too big, a single half squash will make an ideal individual portion – a perfect ‘show-stopper’ dish for Thanksgiving or Christmas or a treat anytime because you deserve it!
Stuffed Delicata Squash
Ingredients
Oven Baked Delicata Squash Ingredients
- 3 Whole delicata squash
- 2 Tablespoons olive oil
- salt and pepper to taste
Stuffing Ingredients
- 3 Tablespoons olive oil
- 1 onion finely chopped (approx 1 cup)
- 2 cloves garlic (minced)
- 12 mushrooms finely chopped (approx 1.5 cups)
- 2 zucchinis finely chopped (approx 1 cup)
- 3/4 Cup farro (or quinoa) (follow package cooking instructions)
- 1/4 Cup chopped parsley
- 1/4 Cup chopped dill or basil (or any fresh herb you like)
- salt and pepper to taste
Topping Ingredients
- 1 Cup shredded cheese (cheddar, monterey jack, or any cheese you like)
- 1 Tablespoon balsamic glaze to drizzle on top (optional )
- 2 Tablespoons tahini thinned with 1 Tablespoon each of lemon juice and water (if tahini is too thick) to drizzle (optional)
Instructions
- Preheat oven to 400F.
- Make farro according to package instructions. Careful not to overcook. (You want it to be al dente and a bit chewy).
- Wash the squash. Slice off the stems and cut the squash in half lengthwise. Scoop out the seeds so each half has a cavity for the stuffing. Careful not to scoop out the actual squash flesh. Place each half on a parchment lined baking sheet (or pyrex).
- Brush tops and bottoms of the squash with olive oil and season with salt and pepper. Place squash cut side up. Bake until the flesh is soft. Time varies depending on the size of the squash. It could take 30 – 45 minutes until fork tender. Set aside and allow to cool.
- For the stuffing. Put oil in frying pan, add onions until translucent, add garlic until fragrant, add zucchini until soft, then add mushrooms until soft. Finally, add cooked farro, chopped herbs. Season generously with salt and pepper.
- Press the vegetable and farro mixture firmly into the baked delicata squash and top with shredded cheese.
- Bake in oven for 7 -10 minutes until cheese is melted.
- Option to sprinkle herbs, and drizzle with balsamic reduction or tahini. But not necessary.
