Delicata Squash with Stuffing, a vegetarian entree for Thanksgiving.
- 3 large delicata squash
- 4 slices day old multi-grain bread, crusts removed and cubed (about 3 cups or 5 oz.)
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 large onion, diced
- 1 small apple, peeled and diced
- 1 large shallot, minced
- ¾ cup finely chopped celery
- 1 ¼ cup vegetable broth, such as Imagine “No Chicken”
- 1 egg
- 2 teaspoons chopped fresh sage
- 1 teaspoon chopped fresh thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup unsalted pepitas (pumpkin seeds), toasted
- Preheat oven to 375 degrees. Line a large baking sheet with parchment.
- Cut delicate squash in half lengthwise and scoop out seeds and stringy pulp from the center. Lay cut-side down on the prepared baking sheet and bake until just soft when poked, 35 to 40 minutes. [It will continue to cook in another step, so don’t let it get too mushy] Remove from the oven and carefully turn cut side-up.
- Meanwhile, spread bread on another large baking sheet and toast in the oven until dry but not browned, 10 to 12 minutes. Let cool.
- Meanwhile, melt butter with the oil in a large skillet over medium-high heat. Add onion, apple, shallot and celery and cook, stirring often, until the vegetables are tender, adding 1 to 2 tablespoons of water to prevent from browning too quickly if necessary, 8 to 10 minutes total. Let cool slightly.
- Whisk broth, egg, sage, thyme, salt and pepper in a large bowl. Add the onion mixture and stir to combine. Stir in bread and pepitas. Mound stuffing into the cooked squash halves, about 2/3 cup stuffing each. Return to the oven and roast until the stuffing is hot all the way through and golden on top, about 20 to 25 minutes minutes.
- Serving Size: 1/2 delicata
- Calories: 310