Southwest Stuffed Delicata Squash

Fall is my favorite time of year! I love the vibrant colors of the tree leaves, the crisp coolness of the air, and especially the seasonal food! I’m fortunate to live near a farmer’s market with an amazing bounty of autumn produce, from dozens of varieties of apples and pears, big heads of cabbage, lovely kale, and my favorite – delicata squash!

I'd always enjoyed butternut, acorn, and spaghetti squash, but soon after I first discovered the delicata variety of squash, it became a regular on my dinner table. It’s super versatile and can be sliced and roasted, pairs well with other vegetables like Brussels sprouts, and serves as an excellent side dish to other roasted foods like my Foil Packet Salmon recipe (found here). It has a subtle sweetness, and the skin is tender enough to eat (once cooked), so there’s no messy scooping while you're eating, or waste like with other squash varieties like acorn or butternut.

Delicata squash is also very nutritious and a great addition to a healthy diet. Check out these health benefits:

• High in fiber, which can help reduce the risk of obesity, diabetes, and heart disease. Fiber can also help with satiety, and digestion, and improve the gut microbiome. 

• One cup of delicata squash contains 500mg of potassium, which can help control blood pressure. Potassium is an important nutrient as it also helps metabolize carbohydrates, synthesize protein, and regulate the heartbeat. 

• Delicata squash is full of vitamin C, which is an antioxidant that helps boost the immune system, fight inflammation, and improve iron absorption.

I use a grapefruit spoon to scoop out the seeds.

This little squash’s versatility extends to its function as a vessel for other food! When halved and deseeded, the delicata squash creates a perfect little boat ready to be filled with your favorite stuffing. While the squash is roasting, you can use that time to make a protein-rich stuffing and create a complete meal.

It's important to include protein in every meal. In this recipe, I used ground turkey, but you can use lean ground beef as a substitute. If you're looking for a vegetarian option, you can substitute the meat with dried and crumbled extra-firm tofu or simply use an extra can of black beans.

Roasted Delicata Squash Boats Ready for Stuffing

The infusion of southwest flavors such as chili, cumin, garlic, and smoky paprika, along with a hint of cinnamon, perfectly complements the squash and evokes the essence of autumn. A touch of melted cheese adds a comforting, gooey layer to the dish. Serve it with a fresh side salad, and you have a complete, satisfying meal to nourish your body and soul.

Great with or without cheese!

Southwest Stuffed Delicata Squash

Ingredients

For the Squash:

• 2 Large or 3 Small Delicata Squash, cut in half lengthwise with the seeds removed

• 1 Tablespoon Olive Oil

• Salt & Pepper to taste

For the Filling:

• 1 Tablespoon olive oil

• 1 lb ground turkey (or protein of choice)

• 1 yellow onion, diced

• 2 cloves of garlic, minced

• 1 red bell pepper, diced

• ½ cup corn (if using frozen, thaw before cooking)

• 1  15oz can black beans, drained and rinsed

• 1 tsp chili powder

• ½ tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp cinnamon

Topping:

• 1 cup cheddar cheese, shredded

• 1 small avocado, cubed (optional)

Directions:

For the Squash:

1. Preheat oven to 400°F.

2. Slice the delicata squash in half lengthwise and remove the seeds.

3. Place the delicata squash halves on a baking sheet, skin-side down. Drizzle with olive oil and sprinkle with salt & pepper to taste.

4. Roast for 30-40 minutes, until the squash is fork tender.

For the filling:

1. In a large skillet, heat the olive oil over medium-high heat and brown the turkey, chopping the meat into crumbles.

2. Add the onions, garlic, and bell peppers to the skillet and mix with the turkey. Cook for 5 minutes.

3. Add in the remaining filling ingredients and gently mix together. Cook for another 5-7 minutes over

Assemble:

1. Once the squash is roasted, carefully remove it from the oven but keep it on the baking sheet.

2. Spoon the filling into the squash “boats” (be generous). Then sprinkle with the cheddar cheese over the top.

3. Return the stuffed squash to the oven for about 5 minutes, or until the cheese is fully melted.

4. Top with a few pieces of cubed avocado and ENJOY!

*Leftover filling? No problem! Enjoy it the next day added to scrambled eggs or on top of a salad.