Less Noise, More Green: Stuffed Delicata Squash

Monday, October 20, 2014

Stuffed Delicata Squash

Stuffed Delicata Squash recipe, fall gardening,

I'm sorry, buttercup squash, but you are no longer my favorite fall vegetable. I have a new darling and it's name is delicata.  With a much shorter maturity date than other winter squashes and an edible skin, there are a lot of reasons to include this squash in a four seasons garden. Oh, and it is delicious!


Delicata Squash, urban farming, gardening
This plant produced good size fruit and kept going even as the butternut and buttercup varieties in my garden suffered from powdery mildew. I was able to harvest well before any fear of frost and as an added bonus, delicata does not need to cure before being eaten.

Delicata Squash, urban farming, gardening
Not quite there...


Ripe Delicata Squash, urban farming, gardening
...ready!

I waited until the white skins turned creamy yellow and the inside sounded hollow when tapped before harvesting.

Storing Delicata Squash, urban farming, gardening
The squashes should be happy on my hutch for several months (I don't think they will last that long!) but we will eat the ones with blemishes first, just to be sure.

Delicata will be at the top of  my grow list for next year's garden. I would like to try and find a bush variety, though. Anyone have any suggestions?

delicata squash, squash seeds, urban farming, gardening
As the skins of delicata can be eaten,  they are perfect candidates for baking and stuffing. There is no shortage of stuffed squash recipes, but I wanted to create a stuffing that celebrated the fall season, so my recipe contains cabbage, apples, sage and sausage.

I originally created this recipe for the monthly URI Master Gardener Produce Donation Project Newsletter.

Stuffed Delicata Squash recipe


Stuffed Delicata Squash

Makes four halves.

2 medium delicata squash
Small head of cabbage, chopped
Medium onion, chopped
Large apple, peeled, cored, chopped
8oz sausage  (I used apple chicken sausage)
4oz grated cheddar cheese
1 egg, beaten
Handful of fresh sage leaves, chopped
Salt and pepper
Parmesan cheese

Pre heat oven to 375 degrees F.
Cut the squashes in half lengthwise and scoop out the seeds and membranes. Bake, face down, for twenty five minutes.
Cook the sausage and cut into chunks.  Remove from the pan. In the same pan, saute the cabbage and onion until soft. Add the apple and cook for a few more minutes. Add back the sausage, seasoning and sage. Cook until sausage is warmed through.
Pour into a large bowl. Add the grated cheese and beaten egg. Fold in gently until well combined.  Turn the squash halves face up and fill with the mixture. They will be very full! Sprinkle with parmesan cheese and bake for thirty minutes until browned.


Honey Roasted Coriander Squash Seeds

Don't forget to roast the seeds! You can find my recipe for Honey Roasted Coriander Squash Seeds, here.

Sue

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3 comments:

  1. Found this allegedly bush variety. I think I'll try it too!
    http://www.territorialseed.com/product/Bush_Delicata_Squash_Seed/winter_squash_seed

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