Stuffed Delicata Squash Recipe

An easy fall dish that’s filled to the brim with flavor.

Photograph by Susan Spungen


  • 2 large or 3 small delicata squash (about 2 lbs. total)
  • 1 T olive oil
  • Kosher salt and freshly ground pepper
  • 2 links sweet Italian sausage (pork or turkey), about 8 oz. total
  • 1 medium onion, peeled and finely chopped
  • 1 T fresh rosemary leaves, finely chopped
  • 1⁄2 5-oz. package baby kale (or 2 to 3 c. chopped kale)
  • 12 sundried tomatoes (about 2/3 c.), slivered
  • 1 1⁄2 c. cooked freekeh, bulgur, quinoa, farro, or brown rice
  • Pinch red pepper flakes
  • 4 oz. soft goat cheese, crumbled
  • 1⁄4 c. grated Parmesan cheese


  1. Heat oven to 375 ̊F. Carefully cut each squash in half lengthwise and scoop out the seeds. Drizzle with the olive oil and season with salt and pepper.
  2. Place cut side down on a sheet pan and bake for about 30 minutes, until the tops of the squash halves yield slightly when pressed but aren’t completely soft. Remove from the oven and let cool as is (upside down) for 5 to 10 minutes.
  3. Meanwhile, remove sausage from casings and place in a large skillet over medium heat. Cook, stirring for 8 to 10 minutes, until mostly brown. Add the onion and rosemary, season lightly with salt and pepper, and cook until the onion softens, about 8 to 10 minutes more.
  4. Add the kale and tomatoes and 1⁄4 cup water. Cover and cook for 2 to 3 minutes, stirring occasionally, until kale is wilted. Add cooked grains and red pepper flakes, then gently fold in the goat cheese.
  5. Turn the squash halves over and divide the sausage mixture evenly among them, packing it in and piling it up. Sprinkle the Parmesan cheese on top, return to the oven, and bake for 20 minutes until hot throughout. Serves 4 to 6.

Shell Game

Thanks to its oblong shape, delicata squash makes a perfect vehicle for stuffing. It has a tender, completely edible skin and cooks faster than most other winter squashes (which technically pop up in early fall). For a vegetarian version of the recipe, omit the sausage and cook the onion in a few teaspoons of olive oil.

The print version of this article appears with the headline: Praise the Gourd.