Eating seasonal veggies is one of my favorite ways to keep my food intake varied and interesting. With fall officially in season, it’s time to start exploring some of the different varieties of winter squash that my local market has started to carry. Of course, there’s the favorite butternut (check out this super simple soup recipe) and spaghetti…but I spotted these awesome delicata squash and decided to stuff ‘em. I’d never eaten one before but have stuffed acorn squash before with various mixtures of veggies and meat so figured it was worth the chance. A quick web search turned up interesting info about this elongated variety: it’s also called the sweet potato squash because of its flavor similarities and is most closely related to summer squash such as zucchini.
These squash are awesome…the moisture of a butternut combined with the flavor of acorn squash made it a good purchase. Honestly though, this technique works with just about any variety.
Makes: 4 servings
Ingredients for Stuffed Delicata Squash
- 2 delicata squash
- 1/3-1/2 lb ground turkey (pork would be a nice sub), cooked and crumbled
- 1 red onion
- 6 large button mushrooms
- 6-8 black mission figs
- 3 garlic cloves
- 2 Tbsp fresh minced herbs (I used sage, rosemary, thyme combo)
- 1/2 cup chopped pecans
- EVOO or coconut oil
- Sea salt and pepper to taste
Directions for Stuffed Delicata Squash
1. Preheat oven to 375 degrees F.
2. Slice squash lengthwise and scoop out seeds (or save and toast at a later time). Place cut side down on a microwave-safe plate with a bit of water at the bottom. Microwave on high for 8-10 minutes or until tender. Let cool and scoop flesh out into a bowl.
3. While squash are cooking: brown meat (I used leftover turkey I had in the fridge) in a skillet over medium-high heat. Remove to the same bowl with the squash flesh.
4. Dice onion, mushrooms, and figs. Mince garlic and herbs.
5. In a skillet over medium-high heat, sautee onion, mushrooms, and garlic in coconut oil or EVOO for 3-4 minutes or until softened. Add garlic, figs, and herbs. Cook another 3-4 minutes or until softened and the liquid from the mushrooms has evaporated. Remove from heat.
6. Stir in pecans, ground turkey and squash flesh. Season with sea salt and pepper. Mix to combine.
7. Place squash shells on a foil-lined baking sheet. Fill each squash shell with the stuffing mixture. Bake for 20 minutes or until the tops start to brown.
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