delicata squash recipes

A delicious Stuffed Delicata Squash filled with quinoa, red onion, chopped tomatoes, green pepper, spices, and cheese!

Quinoa Stuffed Delicata Squash

squash

Tablespoon oil (*to coat the delicata, can be replaced with cooking spray)

quinoa

vegetable broth

red onion (about 1/2 large onion or 1 small onion chopped)

tomatoes

chopped green pepper (about 1 small green pepper chopped)

cumin

garlic powder

paprika

salt & pepper

cheese vegan cheese to make this recipe vegan)

Preheat your oven to 400F.

While the oven is preheating, slice the delicata squash in half from top to bottom. Remove the seeds and stringy flesh from the inside. Discard the stringy flesh, but save the seeds for roasting!

Next, season the inside of each squash with oil or cooking spray, salt, and pepper. Spray a large baking sheet with additional cooking spray. Then, place the squash on the tray with the seasoned size down. Next, add to the oven and cook for 20-30 minutes until the skin is easily pierceable and the inside is soft and tender.

While the squash is roasting, cook the filling. Chop your onions and peppers and add them to a pot with the dried quinoa, vegetable broth, canned tomatoes, and seasoning.

Cook the filling over medium heat for 15-20 minutes until all the broth has been soaked up and the quinoa is cooked. Remove the cooked filling from the heat and stir in the cup of shredded cheese.

Pull out the roasted squash from the oven and flip over so the seasoned inside is now facing up. Fill each squash with 1/4 of the filling. Then, add the squash back to the oven and cook for an additional 10 minutes to crisp everything up.

Remove from the oven and top with your choice of toppings!

This roasted delicata squash recipe is a delicious fall side dish! Serve it straight out of the oven, or see the notes below for a make-ahead option.

Roasted Delicata Squash with Apples

delicata

onions

Extra virgin olive oil (for drizzling)

pine nuts

torn lacinato kale (2 to 3 leaves)

sage leaves (chopped)

thyme

gala apple (diced)

Sea salt and black pepper

olive oil

apple cider vinegar

garlic (minced)

Dijon mustard

maple syrup

sea salt and black pepper

Preheat the oven to 425°F and line a baking sheet with parchment paper.

Place the squash and onions on the baking sheet and drizzle with olive oil and generous pinches of salt and pepper. Toss to coat and arrange on the sheet so that they’re not touching. Roast until the squash is golden brown on all sides and until the onions are soft and browned, 25 to 30 minutes.

Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, garlic, mustard, maple syrup, and a pinch of salt and pepper. Set aside.

In a small pan over medium-low heat, toss the pepitas with a pinch of salt and cook until toasted, stirring frequently, for about 2 minutes. Set aside.

In a medium mixing bowl, combine the kale, sage, and thyme. Add the warm roasted squash and onions, the apples, half the pepitas, and half the dressing. Toss to coat. Transfer to an oven-safe serving dish. (If you’re making this dish in advance stop here and follow the saving/reheating instructions in the notes below).

Place the serving dish into the oven for 8 to 10 minutes, or until the apples and kale are warm and the kale is just wilted. Just before serving, drizzle with the remaining dressing, and top with the remaining pepitas.

Roasted Delicata Squash with a flavorful Maple Apple cider glaze, a delicious vegan side dish that is earthy, sweet, sour with a little bit of heat.

Roasted Delicata Squash Recipe 

Delicata

shallots, quartered lengthwise

salt

pepper

cup apple cider vinegar

tablespoons maple syrup

Aleppo chili flakes (optional)

cumin seeds (optional)

Wash squash and slice into 1/2 inch rings. Scrape seeds out of each piece with a spoon. (If  you are in a hurry you can slice the delicata squash in half,  lengthwise, scrape out seeds, then slice into half-moons 1/2 inch thick).

Place in a medium bowl with the quartered shallots, and drizzle with oil and maple syrup. Add salt and pepper and toss to evenly coat well. Place on a parchment-lined sheet pan in a single layer ( you may need two, depending on your pan size).

Roast in the oven 20 minutes, then check every 5 minutes, until deeply golden.

While this is roasting, Make the optional Glaze. Place vinegar and maple syrup in a small saucepan over medium heat. Add cumin seeds and aleppo chili flakes. Bring to a gentle simmer, lower heat and simmer until it becomes thick and syrupy- about 5 minutes. You should end up with about 1/4 cup. Turn heat off.

When squash is done, place on a platter, scatting the shallots about. Top with the hazelnuts, then spoon the sauce over top. ( If sauce thickens too much while cooling, add a couple of teaspoons water, heat and stir. It will loosen.)

Scatter with Italian parsley and serve immediately.

Looks amazing!  Thanks for the education.   I can't wait to try this recipe!

We devoured these. Will definitely make again.

So good my hubby asked me if we could add it to our Thanksgiving feast.

Delicious! Nice way to add some variation to delicata.

So, so good!  I made it exactly as the recipe was written with all of the "optionals".  Thanks for another great recipe.

Made as the recipe  states &amp; only halved the oil.  It’s absolutely delicious.  Organic delicata squash is magic.  The hazelnuts in this recopie act like a ‘secret’ ingredient.  Will make again.  Thank you!

This is now a holiday staple for the family, definitely recommend using the glaze.  So delicious and easy to make!

This is another sensational Feasting at Home recipe. I’ve made it 4 times and each time the flavors don’t disappoint. The glaze is terrific. Don’t skip it. I add halved Brussels sprouts to the sauce and sheet pan as well as good precooked chicken sausages and have a complete meal on a sheet pan! 
It’s one of our favorites!

Wow, this is a keeper. My first experience with this squash and I love it. Took it to a major holiday dinner party  and everyone raved. When making the glaze, I thought it might be too spicy and too strong on the cumin. But when it was paired with the squash, it was amazingly subtle and perfect!  I served it on a bed of arugula on a red platter - beautiful!!  Thanks again for amazing flavors and easy prep!

I'd like to make this recipe. But highly allergic to hazelnuts.
What other nut can you suggest to use?

Top 3 delicata squash recipes recipes from across the web

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Quinoa Stuffed Delicata Squash

Roasted Delicata Squash with Apples

Roasted Delicata Squash Recipe

Top 3 delicata squash recipes recipes from across the web

The most viewed delicata squash recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quinoa Stuffed Delicata Squash

Roasted Delicata Squash with Apples

Roasted Delicata Squash Recipe

The most viewed delicata squash recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine