Stuffed Delicata Squash
A hearty stuffed squash recipe perfect for fall!
Ingredients
- 2 Delicata Squash
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/2 cup Brown Rice uncooked
- 1/4 tsp Salt
- 1/2 Yellow Onion chopped
- 3 Sausage Links
- 1/3 cup White Wine
- 1/4 cup Walnuts chopped
- Handful of Fresh Spinach amount is to taste
- Grated Parmigiano Reggiano to taste
- Freshly ground black pepper to taste
Toppings
- Chopped Walnuts
- Dried Cranberries
- Crumbled Goat Cheese
Instructions
Cook Brown Rice
- Ingredients1/2 cup Brown Rice1 cup Water1/4 tsp SaltAdd the water and rice to a small pot and bring to a boil. Add the salt stir and lower to a simmer, cook for 40 to 45 minutes. Then remove removed from heat and keep covered for 10 minutes to steam.
Roast the Squash
- Ingredients2 Delicata Squash 1/2 tsp Cinnamon1/4 tsp Nutmeg
- Preheat the oven to 400°F.
- Cut the squash in half and remove the seeds. Season with salt, pepper, cinnamon and nutmeg. Drizzle with olive oil and place cut side down onto a baking sheet. Roast for 20 minutes or until forktender.
Stuffing
- IngredientsCooked Brown Rice1/4 tsp Salt1/2 Yellow Onion chopped3 Sausage Links1/3 cup White Wine1/4 cup Walnuts choppedHandful of Fresh Spinach amount is to tasteGrated Parmigiano Reggiano to tasteFreshly ground black pepper to taste
- To a sauté pan and onion and olive oil. Sauté until translucent then add in the sausage and Brown well. Deglaze the pan with white wine and a cook for a few minutes to cook out the wine. Then add in chopped walnuts, fresh spinach, grated parmigiano reggiano and black pepper to taste. Mix everything well.
- Add a healthy portion of the stuffing to each squash. Top with more grated parmigiano reggiano and placed into the oven for another 10 minutes to roast.
- At this point, you can eat it as is or add interesting toppings like walnuts, dried cranberries, and goat cheese.