Y’all…. delicata squash is my NEW OBSESSION. Have you tried it?! It’s so buttery and delicious (like most winter squash) but the best part about it is that YOU CAN ROAST IT WITH THE SKIN ON AND EAT IT (aka no peeling omggggg). Naturally, when I discovered this I thought: “well, I must stuff and bake them!” and that’s how these harvest stuffed delicata squash were born!
What’s harvest you ask? A totally generic term for something I find “fall flavored-ish” lol. So official right? Lololzzzzz.
Basically, the squash are stuffed with a frozen rice and veggie mixture from Trader Joe’s that I added dried cranberries and chopped pecans too because #momlife and then I topped them with shredded white cheddar cheese. The “icing on the top” (if you will) is my favorite stupid easy maple dijon vinaigrette that just really pulls everything together. Guys, this recipe is soooooo easy, I promise that any one can make it AND it’s harvest heaven in your mouth 😜
DO IT.
harvest stuffed delicata squash
Ingredients
- 3 delicata squash sliced in half long ways and seeded
- 2 tbsps olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp ground nutmeg
- healthy pinch salt and pepper
- 1 16oz bag frozen rice & veggies cooked according to package instructions
- 1 6oz bag dried cranberries
- 1 2oz bag chopped pecans
- 8 oz shredded white cheddar
maple dijon vinaigrette:
- 2 tbsps maple syrup
- 1 tbsp dijon mustard
- 1 tbsp olive oil
- 1-2 tsps white wine vinegar
- healthy pinch salt and pepper
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
- Rub the insides of each delicata squash half with olive oil then sprinkle spices (garlic powder, paprika, nutmeg, salt, and pepper) over each one. Place on the prepared baking sheet (insides side down) the bake in the oven until soft, about 20-30 minutes.
- Meanwhile, cook the frozen bag of rice and veggies according to the package instructions. Once cooked, pour contents into a medium sized bowl. Add dried cranberries and pecans to the bowl then mix well.
- Also meanwhile, whisk together vinaigrette ingredients in a small measuring cup.
- Once squash are cooked, remove them from the oven. Flip each squash over then fill with rice mixture. Finally, top with shredded cheddar then place back in the oven to bake for an additional 5-10 minutes or until the cheese is melted.
- Remove squash from the oven again, drizzle maple dijon vinaigrette over top then serve!
Hope you enjoy this recipe! If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your harvest stuffed delicata squash in action. Byyyeeee!
xx ab
p.s. more squash recipes here!