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Stuffed Delicata Squash
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Our second year growing Candystick Delicata from Adaptive Seeds and I have to say, this is the BEST delicata we’ve ever grown. The first year I grew it in part shade (and late), and we only got a few squash. But this past summer it had prime sunlight and ample support and this squash has delighted.
You can stuff these fully edible — yes, skins and all — vessels with anything you dream up. Sometimes I go for a pesto-rice dish, other times I saute mixed veggies, add paprika, garlic, salt and pepper and loads of cheese.
Easy Stuffed Delicata
Stuffed delicata make a great leftover plan for those beans and rice you may have recently made, or perhaps some extra pesto that needs to be used up. Grab your favorite grains, some veggies, and make a fun twist on a meal in a bowl!
Ingredients
- 2-3 delicata squash, halved and cored
- Olive oil
- Sea salt
- Filling of your choice
Instructions
- Preheat oven to 350F. Line a rimmed baking sheet with parchment or foil.
- Place delicata skin side down and pour water into the cavities.
- Flip them over, keeping as much water in them as possible, which helps them steam.
- Bake for about 30 minutes. Check them for doneness.
- Because the skins are tender and edible when baked just right, be sure to keep an eye on them. Lower heat is what I’ve found works best.
- When they are tender but not totally soft, which is usually about half an hour for me, take them out and fill the centers with rice and beans. Top with your preferred cheese. (I like a mixture of cheddar and mozzarella, personally).
- Put back in oven for another 15 minutes to thoroughly warm the filling and melt the cheese. You can raise the heat during this time to 400 to get some caramelizing if you want to try that.
- Top with any number of typical buddha bowl toppings such as shredded cabbage or daikon, sliced or fermented radish, fermented foods such as fermented cucamelons or curtido, avocado, and anything else that sounds tasty to you!
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