Stuffed Delicata Squash

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You know it’s fall when squash starts showing up everywhere! I adore all varities and I’m excited to cook with the butternut squash I grew in my garden. However, my favorite variety of squash is delicata. Delicata has very thin, edible skin that will crisp in the oven. For this reason it does not store as well as butternut or acorn, so you need to use it quickly.

This recipe is a fall favorite. It combines creamy squash with spicy chicken sausage. Watch out because you will keep eating this until it hurts! The stuffing is really simple, just some veggies, sausage, breadcrumbs and parmesan.

Now, I differ from most people in my squash stuffing philosophy. Most like just but the stuffing in the cavity of hte squash, leaving the flesh intact. I, however, like to scoop out the flesh and mix it with the stuffing before putting it all back in. I am a huge proponent of this method. It does add an extra step but the difference in taste is huge.

Anyway, this recipe is crazy delicious and simple. It works nicely with some leafy green salad and crusty bread. Next time you see delicata at the store (or farmer’s market) pick some up and give it a try. You will not be dissapointed.




5.0 from 4 reviews
Stuffed Delicata Squash
Prep time
Cook time
Total time
Serves: 4
  • 2 large delicata squash, halved and seeded
  • 2 tsp extra virgin olive oil
  • salt & pepper
  • 1 medium onion, finely diced
  • 2 cloves of garlic, minced
  • 1 large carrot, finely diced
  • 2 stalks of celery, finely diced
  • 1 tbsp extra virgin olive oil
  • ½ lb of chicken sausage, casings removed
  • ½ cup whole wheat breadcrumbs
  • ¼ cup grated parmesan cheese
  • ¼ cup chopped fresh parsley
  1. Preheat oven to 400
  2. Halve squash and remove seeds and membrane. Brush with 2 tsp olive oil and season with salt and pepper
  3. Place sqush face down on a cookie sheet and roast until soft, approx 20-30 minutes depending on size
  4. Saute onion, garlic, carrot and celery in 1 tbsp olive oil until softened, 4-5 minutes
  5. Add sausage and brown, breaking up into small chunks as it cooks
  6. Once sausage is cooked through, remove from heat and place sausage/veggie mixture into a large glass mixing bowl
  7. Add breadcrumbs, cheese and parsley
  8. When sqush is roasted, remove from heat and allow to cool for 10-15 minutes
  9. Using a spoon, carefuly scoop out squash flesh and add it to the bown of sausage mixture
  10. Mix thorougly to combine all stuffing ingredients
  11. Carefully scoop stuffing mixture into the squash skins
  12. Return to the oven and roast for an additional 15 minutes, until stuffing is browned on top
  13. Serve
Feel free to substitute another variety of squash if delicata is not available. Acorn works perfectly in this recipe as well. Keep in mind, the bigger the squash, the longer it will take to roast.


16 Responses to Stuffed Delicata Squash

  1. Jenn and Seth September 24, 2012 at 2:58 am #

    i need to find some delicata, your recipe sounds seriously delicious, and i love the idea of mixing the squash flesh with the rest of the mixture! looks so good!

  2. Maureen | Orgasmic Chef September 24, 2012 at 9:27 am #

    Hiya! I’ve never eaten delicata squash before but this looks fantastic!

    Now, about your recipe. We think there’s something wrong with your EasyRecipe plugin. Can you check to see if you have the latest version and then edit this recipe and see if there is anything in your tags or excerpt that shouldn’t be there?

    Yell, if we can help!

  3. Carol C. September 24, 2012 at 3:43 pm #

    Yum! Thank you! Delicata is my favorite squash also. I’m going to try this tonight — although I think I might skip the mixing of squash & filling & just pile the veggie/sausage mix in the cavity. Thanks again.

  4. Nami | Just One Cookbook September 25, 2012 at 4:46 am #

    My host family used to make a lot of dishes with squash, and one of them was stuffed squash. I realized that I haven’t made stuffed squash for a long time. How delicious this looks and very healthy and fulfilling with the other veggies in it. Yum!

  5. CCU September 25, 2012 at 8:57 am #

    There is something about stuffed vegetables, I absolutely adore, especially yours 😀

    Choc Chip Uru

  6. baker street September 26, 2012 at 7:45 am #

    never tried delicata squash but boy it looks delicious!

  7. Colleen @ Culinary Colleen September 26, 2012 at 3:11 pm #

    I love that its becoming squash season. This looks like a great way to celebrate the season!

  8. Liz September 27, 2012 at 12:29 am #

    Mmmmmm…..I love the idea of a sausage stuffing for squash! It’s a meal in one dish!

  9. Melissa@EyesBigger September 27, 2012 at 3:32 am #

    I loooove stuffed squash. Total fall comfort food and so easy to make. I usually use spaghetti squash from my garden but I’m curious about this delicate squash. It looks very similar. Have to see if I can hunt some down. Like your filling recipe too

  10. mjskit September 27, 2012 at 3:44 am #

    I’ve never cooked with delicata squash before. Going to have to find some because I love the looks of this recipe. I bet the sausage adds some spiciness to this. BTW – just subscribed!

  11. lisaiscooking September 27, 2012 at 2:55 pm #

    I get excited when the winter squash varieties start appearing, and this dish looks great! Mixing the cut squash flesh with the filling is such a good idea.

  12. Melissa November 3, 2012 at 9:57 pm #

    Great recipe. I’ve tried several delicata squash recipes this Fall due to an abundance in my CSA farm share. This recipe is the best one I’ve tried and a definite keeper. Thank you!

    • Dara November 4, 2012 at 4:26 pm #

      Hello Melissa! I’m so glad you enjoyed this. Delicata squash is my favorite.

  13. Tracy B. November 4, 2012 at 3:57 pm #

    I am so glad I stumbled across this recipe. It was really delicious and easy. Thanks for sharing it

    • Dara November 4, 2012 at 4:25 pm #

      Hi Tracy! Thanks for stopping by. I’m so glad you enjoyed this recipe. It’s a favorite in our house.

  14. Cindy July 11, 2013 at 2:05 am #

    I found your website while googling for Delicata recipes (and now have also subscribed!) . I am quite fond of this squash and grow the Vine Delicata in my garden as well as Tromboncino and Bennings Green Tint (Pattypan) squash. I’ve grown various and your typical summer and winter squash but I’ve come down to the three mentioned as my most very favorite for summer AND winter squashes. Trust me, they can be as summer and winter and are the BEST and most delicious, and easy to grow. It all just depends on when you pick them, and how you cook them. NOW YOUR recipe sounds amazing! I can hardly wait until I can try your recipe on my home grown delicata. I’ve done various RING cooked Delicata recipes (so awesome as you can even eat their skins) but now looking forward to try something new this year and your recipe seems fantastic! Thank you for posting this!

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