Go Back
Print

harvest stuffed delicata squash

Course dinner, Main Course
Cuisine American
Keyword delicata squash, dinner, fall recipes, mains, rice, squash, thanksgiving, thanksgiving recipes, veggies
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6

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

  1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Also meanwhile, whisk together vinaigrette ingredients in a small measuring cup.
  5. 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.
  6. Remove squash from the oven again, drizzle maple dijon vinaigrette over top then serve!