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Stuffed Delicata Squash Recipe


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5 from 1 review

  • Author: a Couple Cooks
  • Prep Time: 1 hour 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 6 to 8 1x

Description

A filling and hearty dinner recipe, this tender stuffed delicata squash is filled with wild rice, kale, carrots, sage, and sharp cheddar cheese.


Ingredients

Scale
  • 1 ½ cups wild rice
  • 2 teaspoons kosher salt, divided
  • 6 delicata squash
  • 3 tablespoons olive oil
  • ½ teaspoon dried ground fennel
  • ½ teaspoon dried oregano
  • ½ teaspoon dried chili powder
  • 1 shallot
  • 3 cloves garlic
  • 2 carrots
  • 1 bunch Tuscan kale
  • 10 leaves sage
  • 3 tablespoons butter
  • ½ cup shredded sharp cheddar cheese
  • Fresh ground black pepper
  • ¼ cup roasted salted pepitas (pumpkin seeds)

Instructions

  1. In a medium pot, combine 1 ½ cups wild rice, 3 ½ cups water, and 1 teaspoon kosher salt. Bring to a boil, then simmer for 45 to 50 minutes until tender. Let sit for 10 minutes before draining any extra liquid.
  2. Preheat oven to 450°F. Wash the squash, then cut each in half and scoop out the seeds with a spoon. Rub each squash lightly with olive oil on both sides (about 1/2 tablespoon per squash), then lightly sprinkle with a pinch each of ground fennel, oregano, and chili powder, and kosher salt.
  3. Place the squash halves cut side down on a baking sheet lined with parchment paper and bake for about 25 to 30 minutes, until tender when poked with a fork.
  4. Mince the shallot and 3 cloves garlic. Cut 2 carrots into 1/4-inch pieces. Remove the stems from the kale and chop it into thin strips. Thinly slice the sage.
  5. Melt 3 tablespoons butter over medium-high heat and stir constantly until it becomes brown, a few minutes. Once browned, lower the heat to medium and immediately add carrot, shallot and garlic; sauté until the carrot is soft, about 10 minutes. Add the sage and kale and sasautéute 2 more minutes. Add the rice and 1/2 cup sharp cheddar cheese, ½ teaspoon kosher salt and plenty of fresh ground black pepper. Remove from heat and spoon the rice mixture into the wells in the squash. Top with roasted pepitas.
  • Category: Main Dish
  • Method: Baked
  • Cuisine: American