Sausage-stuffed delicata squash is a stunning main dish for fall.
Go aheadyou can eat this small squash skin and all.
Flavor wise, it’s sweet and creamy.
Credit:Fred Hardy, Food Stylist: Chelsea Zimmer Prop Stylist: Priscilla Montiel
Use it in place ofacorn squashorsweet potatoes.
Since this squash skin is edible, it’s the perfect choice to make stuffed squash boats.
In this recipe, we’re stuffing delicata squash with a savory sausage filling.
Credit:Fred Hardy, Food Stylist: Chelsea Zimmer Prop Stylist: Priscilla Montiel
Our stuffed delicata squash is versatile enough to be served as a main dish or as a stunning side.
The secret star of this dish is the cheesy cornbread-pecan topping that gets crumbled over each stuffed squash.
Place squash, cut sides up, on a rimmed baking sheet lined with parchment paper.
Credit:Fred Hardy, Food Stylist: Chelsea Zimmer Prop Stylist: Priscilla Montiel
Bake, uncovered, until almost tender, about 30 minutes.
Remove squash from oven; set aside at room temperature.
Cook, using a spatula to break apart pork into small pieces, until browned, about 5 minutes.
Credit:Fred Hardy, Food Stylist: Chelsea Zimmer Prop Stylist: Priscilla Montiel
Add onion, garlic, thyme, and oregano.
Cook, stirring often, until fragrant, about 2 minutes.
Add chard, water, and remaining 12 teaspoon salt and 14 teaspoon pepper.
Credit:Fred Hardy, Food Stylist: Chelsea Zimmer Prop Stylist: Priscilla Montiel
Cook, stirring occasionally, until chard is wilted and liquid is reduced by half, about 5 minutes.
Remove skillet from heat.
Stuff squash halves:
Spoon sausage mixture evenly into squash halves.
Credit:Fred Hardy, Food Stylist: Chelsea Zimmer Prop Stylist: Priscilla Montiel
Credit:Fred Hardy, Food Stylist: Chelsea Zimmer Prop Stylist: Priscilla Montiel
Credit:Fred Hardy, Food Stylist: Chelsea Zimmer Prop Stylist: Priscilla Montiel
Credit:Fred Hardy, Food Stylist: Chelsea Zimmer Prop Stylist: Priscilla Montiel
