Stuffed Delicata Squash

  • Recipe by: Laura Sorkin
  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Servings: 4 people

These stuffed delicata squash can be filled with either a meat or vegetarian filling. The addition of maple really enhances the natural sweetness of the squash, and the filling itself has cumin and garlic for a savory counterpart. Use our Hot + Spicy Maple for a smoked chili pepper kick of sweet heat, or stick to pure or barrel-aged varieties for a more mellow flavor.

Stuffed Delicata Squash

Ingredients

Roasted Delicatas

Spiced Beef Version

  • 1 small onion, peeled and diced
  • 2 cloves of garlic, peeled and minced
  • 1 lb ground beef
  • 1 tsp ground cumin
  • 1 Tbsp tomato paste
  • ½ cup diced tomato, fresh or canned
  • 1 tsp fresh or ½ tsp dried sage
  • Salt and pepper

Vegetarian Version

  • ½ cup bulgar wheat
  • 1 cup boiling water
  • 1 medium onion, peeled and diced
  • 4 oz button or shiitake mushrooms, chopped
  • 1 large clove garlic, minced
  • 1 tsp ground cumin
  • ¼ cup diced tomatoes, fresh or canned
  • 1 tsp fresh or ½ tsp dried thyme
  • Salt and pepper

Instructions

  1. Preheat the oven to 375.
  2. Slice the delicata squash in half lengthwise and scoop out the seeds. Place the halves face down on a lightly greased baking sheet and put in the oven.
  3. Bake for 20 minutes.
  4. Remove from the oven, glaze the surface of each half with about a teaspoon of butter, maple syrup, and season with salt, and return to the oven face up. Continue to bake until the flesh is soft and the rim has started to brown. Remove from the oven and set aside.
  5. While the squash is in the oven, prepare the filling:

FOR THE BEEF VERSION:

  • Put about a tablespoon of vegetable oil in a medium-sized pan and put the flame on medium.
  • Add the onion and saute until just starting to brown. Add the garlic and cook one minute more. Add the ground beef, breaking it up in the pan, and let it brown. Continue to cook until all the moisture from the meat has evaporated and it is starting to brown.
  • Sprinkle on the cumin and stir to coat.
  • Put in the tomato paste and continue stirring so it is distributed evenly and “cooked on” to the meat.
  • After a few minutes, deglaze the pan with the chopped fresh tomato and stir, scraping up any browned bits that have accumulated on the bottom of the pan.
  • Stir in the sage and season with salt and freshly ground black pepper to taste.

FOR THE VEGETARIAN VERSION:

  • Put the bulgar wheat in a heat-proof bowl and pour the boiling water over it. Cover the bowl with a towel and let it sit until the bulgar has absorbed it all and becomes tender, but not mushy, about 30 minutes.
  • In a medium-sized saute pan, heat about a tablespoon of oil, add the onion and saute for a few minutes.
  • Add the diced mushrooms, and continue to cook until they have just started to brown.
  • Add the garlic and cook one minute more.
  • Add the softened bulgar.
  • Sprinkle on the cumin and stir to coat.
  • Put in the tomato paste and continue stirring so it is distributed evenly. Deglaze the pan with the chopped fresh tomato and stir, scraping up any browned bits that have accumulated on the bottom of the pan.
  • Stir in the sage and season with salt and freshly ground black pepper to taste.

6. Stuff the roasted delicata with filling. You can return under the broiler for a few minutes until sizzling. Serve with extra Hot + Spicy Maple on the side should anyone want to drizzle.

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