Baked delicata squash are roasted until golden and tender, stuffed with a savory mushroom/sausage filling, and smothered with melted cheddar cheese. Done in about 35 minutes for a light weeknight meal, appetizer, or side dish.
Why you will love this recipe.
This baked delicata squash recipe is made with thick slices of squash that not only hold a savory filling but each slice can be roasted on both sides until caramelized. Equals more flavor!
Sausage and squash go so well together. And, who doesn’t love melted cheddar cheese! Serve with a salad, add a grain or another vegetable. This recipe is very simple, healthy, and flavorful.
Delicata squash FYI!
How does baked delicata squash taste?
Delicata has a rich, creamy flavor that’s subtly sweet with a hint of nuttiness. It seems to taste less “squashy” than butternut.
How to cook delicata squash?
Delicata can be roasted, steamed, microwaved, or sautéed. Depending on the recipe, you can cut the delicata in half lengthwise or slice it into thin or thick slices horizontally, as in this recipe.
Try it,
- Stuffed: Slice in half or rounds, scoop out the seeds, and stuff it with cooked ground meat, your favorite grain, vegetables…the list goes on–hence this recipe!
- Made into Soup: Puree baked squash with some stock and spices for a creamy, cozy soup.
- Sliced and roasted: Toss with olive oil, salt, and pepper and roast at 425 degrees F until golden and fork tender.
Does delicata squash need to be peeled?
No peeling required! The tender skin is completely edible and is visually appealing (look at this picture).
If you love the taste of butternut squash but don’t like the pain of peeling the skin, delicata squash may be your new favorite.
If you prefer not to eat the peel, after you bake this recipe, you can simply remove the skin!
Are delicata squash healthy?
Packed with fiber, vitamin A, and potassium, delicata squash is not only tasty but also good for you.
Plus, it’s lower in carbs compared to other squash varieties, making it a healthy choice for all kinds of diets.
Easy Baked Delicata Squash-With Mushrooms and Sausage
Baked delicata squash are roasted until golden and tender, stuffed with a savory filling of sausage and mushrooms covered with melted cheddar cheese. Done in about 35 minutes for a light weeknight meal, side dish or appetizer.
4
servings5
minutes30
minutes35
minutesKeep the screen of your device on
Ingredients
2 delicata squash, about 7-8″ long
1/2 pound mild Italian sausage
1-8 ounce package mushrooms, diced
1-1/2-2 cups cheddar cheese, shredded
1/4 cup finely chopped onion
1/4 cup finely chopped red pepper
1 clove of garlic, finely minced or pressed
3-4 Tablespoons extra virgin olive oil
salt and pepper
fresh, finely chopped Italian parsley or green onion (optional for garnish)
Directions
- Preheat oven to 425” F. Grease a large baking or sheet pan.
- Wash the squash. No need to peel (you can eat the skin). Lay the squash on a cutting board and cut about 1/2″ from each end, discard. Then starting at one end, cut the squash into 1-1/2” slices. You will have about four slices per squash. Remove the seeds. A spoon works great for this.
- Rub olive oil inside the circle part of the squash, on top, and the bottom using your hands or a pastry brush. Sprinkle inside and out with salt and pepper. Tip—I like to add the salt and pepper in the palm of my hand, pinch with my fingers and sprinkle onto the squash.
- Place on prepared baking sheet and bake in preheated oven. While baking, prepare the stuffing mixture. The squash will bake about 25 minutes.
- Cook ground sausage over medium heat for about 7 minutes. Be sure to break up the sausage into smaller crumbles. Remove sausage from the pan.
- Finely chop the onion and red pepper. Chop the mushrooms (stems removed) into small pieces.
- Add olive oil to the pan over low-medium heat. Add the finely chopped red pepper and cook for about 3 minutes. Add the finely chopped onion and cook an additional 5 minutes or until the onion and pepper soften and onion becomes translucent. Season with salt and pepper, using the pinch method mentioned above. Remove from pan and set aside with the sausage mixture.
- Increase the heat to medium-high and add the mushrooms, adding more olive oil if needed. Cook for about 5 minutes, until they form a crust, stirring frequently. Now, add the garlic. Add more olive oil if needed. Cook garlic for about 30 seconds. Add in the cooked sausage, onion, and red pepper. Remove from the heat.
- At about 25 minutes, remove the squash from the oven. The squash should be fork tender and have a beautiful golden color on the bottom. If needed, cook another 5 minutes.
- Using a spatula, flip the squash over, stuff with the sausage mixture and cover with cheddar cheese.
- Bake the stuffed squash an additional 5 minutes, until the cheese melts. Broil if you would like crusty cheese. Watch carefully!
- Use a spatula to lift the squash from baking sheet or you will leave stuffing behind on the sheet pan! Serve with parsley or green onion.
Notes
- Refrigerate leftover baked squash in a tightly covered container for up to four days.
- Feel free to substitute ground beef, turkey, or chicken. The sausage is recommended for the most flavor.
- Reheat at 350 degrees F for about 15 minutes. Microwave for 30 seconds per slice.
- Cooked delicata squash can be frozen with the stuffing Wrap tightly in foil and drop into a freezer bag. Store for up to three months.
- Cooked delicata squash can be frozen with the stuffing Wrap tightly in foil and drop into a freezer bag. Store for up to three months.
- Delicata squash can last about three months in a cool, dry place.
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