Loaded with sweet and savory flavors, this sausage stuffed delicata squash recipe is the perfect dinner idea for a brisk Fall day. The squash is roasted and stuffed with a savory filling and topped with gooey, melty cheese. It's the perfect option for a quick dinner that can still impress a crowd!
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The thing about stuffed recipes is that they are surprisingly effortless to make, yet the results are always delicious and visually stunning. And while most people roast delicata squash, I think this is a unique way to gobble it up.
It's the kind of dish that makes you look like a pro without breaking a sweat! If you loved this recipe, you won't regret making my ground turkey stuffed acorn squash and ground chicken stuffed peppers.
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📖Why My Recipe Works
- Caramelized Squash- The squash is cooked upside down, allowing it to steam which caramelizes the edges and cooks it faster this speeding up dinner prep!
- Natural Sweetness- Since squash is already very sweet, you don't need to add any additional sweeteners like maple syrup, brown sugar, or apples and cranberries for the sausage.
Can you eat the skin of delicata squash?
Yes, you can. The skin of the delicata squash is thin and tender and becomes really soft when cooked. You can enjoy it even without peeling.
🧾Ingredient Notes
- Delicata Squash- Choose a firm delicata squash with no soft spots. I don't recommend using butternut squash because it needs a longer bake time and you'll need to remove the skin.
- Sausage- I recommend using breakfast sausage with a strong sage flavor (not maple) or sausage with black pepper seasoning. I don't recommend using sausage that has any Italian seasoning in it, since we're adding sage and other fall flavors.
- Red Pepper- Adds a sweet flavor and crunchy texture. You can use orange or yellow bell peppers as well.
- Celery- Pairs well with the other vegetables in the filling. You can also use carrots if you don't like celery.
- Kale- Use curly or lacinto kale, which is hardier than baby kale.
- Garlic- Fresh minced garlic or garlic paste.
- Onions- Just regular white or yellow onions.
- Swiss Cheese- You want to use melty and creamy cheese like Swiss or Mozzarella cheese.
- Olive Oil- Substitute with avocado oil or melted butter.
- Fresh Sage- I recommend using fresh, but if you must use dried sage, use only ⅓ of the amount.
💭 Vegetarian Variation
To make it vegetarian but still filling, swap the sausage for sauteed chopped mushrooms with cooked lentils, or quinoa.
⏲️How to Make Stuffed Delicata Squash
- To cut delicata squash in half, you'll want to trim a tiny bit off of one end Stand it upright on one of the flat end and slice the squash in half, right in the middle. Then, scoop out the seeds and brush with olive oil and seasonings.
- Roast the squash cut side down so that it steams, and the edges and flesh get a beautiful caramelization. Doing it this way enhances the sweetness of the squash and gives it a richer flavor.
- Let the sausage sit for a few minutes before stirring so that it browns well. Sauté it together with the onions, celery, and bell pepper over medium heat.
- Kale wilts quickly, so only cook it for 1-2 minutes, just until it's tender but still vibrant green. Season and taste the filling before adding the cheese.
- Fill the roasted delicata squash with the sausage mixture. Press down the filling with a spoon so that each squash is tightly packed. Add a layer of cheese on top before baking in the oven.
- Bake the stuffed squash until the squash is fork tender and the cheese is golden and melted. If the cheese isn't getting brown, you can switch it to broil in the last few minutes.
🥗What to Serve with Stuffed Squash
Stuffed squash is honestly delicious even on its own, but you can serve it with quinoa or brown rice to complete the meal. For side dish options, I like to pair mine with shaved Brussels sprout salad or feta green bean salad.
Expert Tips
- Remove the seeds and save them for later. Toast them in the oven for a tasty snack.
- If your pan has brown bits after sauteing the sausage, you can deglaze it with a splash of broth or water before adding the garlic. This can also help the filling from drying out when baking.
More Squash Recipes
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📖 Recipe Card
Stuffed Delicata Squash with Sausage
Ingredients
- 2 delicata squash halved lengthwise and deseeded
- 1 Tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 8 ounces pork sausage casings removed-see notes
- ½ cup diced onion
- ½ cup diced red bell pepper
- 1 stalk celery diced
- 2 cloves garlic minced
- 8 leaves fresh sage minced
- 2 cups chopped kale
- 1 cup shredded swiss cheese
Instructions
- Preheat oven to 375°F. Brush cut sides of squash evenly with ½ of the olive oil. Sprinkle with the ¼ teaspoon salt and ¼ teaspoon of the pepper. Place cut sides down on a large baking sheet. Bake for 15 minutes.2 delicata squash, 1 Tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon ground black pepper
- While the squash is roasting make the filling. In a large skillet heat the remaining oil over medium heat. Add the sausage, onion, celery, and bell pepper. Cook until the sausage is browned, breaking it up with a fork. About 8 minutes.½ cup diced onion, ½ cup diced red bell pepper, 1 stalk celery, 8 ounces pork sausage
- Add the garlic and cook for 30 seconds. Stir in the kale and sage and cover the pan. Cook for 1-2 minutes to wilt the kale. Taste the filling for salt and pepper. Stir in ½ of the cheese.2 cloves garlic, 8 leaves fresh sage, 2 cups chopped kale
- Remove the pan from the heat and stir in half the cheese. Divide the mixture between the four pieces of squash. Sprinkle the remaining cheese on top.1 cup shredded swiss cheese
- Bake for 12-14 minutes until cheese is melted and starting to brown and the squash is tender.
Notes
- I suggest using a peppery breakfast-style sausage (one without any maple or sugar). If you can't find that, use sweet Italian sausage.
🌡️Storing Leftovers
Store leftover squash in an airtight container and place it in the refrigerator. It should last for 3-4 days. To reheat, transfer it to a baking dish and bake at 350F for 10-15 minutes, or until completely warmed through.Equipment
- Roasting pan or rimmed baking sheet
Kayleigh says
To be honest I was surprised when my 8 year old devoured this.