This Stuffed Delicata Squash is a hearty and comforting dish that beautifully celebrates fall flavors! Squash halves are roasted until golden and caramelized, then filled with chewy farro, kale, toasted walnuts, and sweet roasted grapes. A sharp apple cider vinaigrette and a little salty blue cheese balance all that sweetness beautifully. Best of all, it can all be prepped or assembled in advance, making it a breeze for a holiday table or an easy weeknight meal.
A Beautiful Celebration Of Fall
If you have been following here for a while, you will know I get very excited when delicata squash start rolling in. Not only are they delicious, they are one of the easiest squash varieties to prepare because there is no peeling required and the flesh is soft enough to slice easily.
For this recipe, the delicata squash is sliced vertically to create boats for stuffing. The halves are then roasted until caramelized and tender, then filled with a warm farro salad that has been enriched with kale, walnuts, and roasted grapes. A little blue cheese on top adds a creamy, salty contrast to all that sweetness.
This stuffed delicata squash makes a beautiful fall side dish, especially for Thanksgiving, but it is also substantial enough for a light vegetarian meal. Best of all, it lends itself perfectly to advance prep, or you can assemble it completely ahead of time and finish in the oven just before serving.
Ingredients You’ll Need For This Recipe
- Delicata squash – Choose smaller squash for a side dish, or larger ones if serving as a main. Look for squash that feel firm and heavy for their size.
- Farro – I love using farro as a grain because it is nutrient-rich, filling, and so delicious. Farro cooks in less time than brown rice and has a wonderful nutty flavor with a tender, yet chewy texture. Here we are using pearled farro, which cooks more quickly. You can substitute another cooked grain such as quinoa, brown rice, or barley.
- Red seedless grapes – Roasting intensifies their sweetness, but dried cranberries or cherries can be used instead.
- Kale – I prefer to use lacinto kale which is softer than curly kale but sometimes it is hard to find. If using curly kale, I recommend massaging it prior to mixing it with the farro so it softens and wilts.
- Fresh Sage – Optional, but a few leaves tucked under the squash while roasting add lovely flavor.
- Walnuts – Add great texture and can be replaced with another nut or toasted pepitas.
- Blue cheese – Completely optional, but delicious. You could also use goat cheese, feta or shaved parmesan.
For the vinaigrette: apple cider vinegar, extra-virgin olive oil, Dijon mustard, garlic, salt, and pepper.
How To Make Stuffed Delicata Squash With Farro
Stuffed delicate squash may seem fussy but in reality it’s a very easy and quick dish to prepare. Start by roasting the hallowed-out squash halves. While they roast, you cook the farro, slide the grapes into the oven to roast for about 10 minutes, chop the kale, and whip up the dressing. Done! Here is the step-by-step:
Prepare and cut the squash. Preheat oven to 425ºF. Wash the delicata squash really well (remember you are eating the skin). Slice each squash in half lengthwise. Remove the seeds and pulp from the squash; drizzle and rub with oil then sprinkle with salt and pepper.
Roast the squash and grapes. Place squash on a large sheet pan, cut side down, and tuck a few sage leaves beneath each squash (if using). Bake until a fork can be inserted into skin tenderly. 10 minutes before squash is ready, place grapes on a small sheet pan and roast until just starting to soften.
Prepare the filling. Cook the farro as per instructions on recipe card. While the farro is cooking, prepare the vinaigrette and set aside. Chop the kale into small pieces and place in a large bowl. (If using curly kale, drizzle with a little olive and a pinch of salt and massage for 1 minute.) Add warm farro, walnuts and roasted grapes to the kale; pour in the vinaigrette and toss to combine.
Fill the delicata squash. Fill the squash halves with farro mixture and top with cheese, if using.
Serving Suggestions
Stuffed delicate squash makes a beautiful addition the holiday table alongside turkey or any roast. For a vegetarian meal, serve it with a simple soup or hearty salad. It is also delicious with chicken sausage or roasted chicken.
If your squash are particularly large, cur the filled halves in half before serving.
Make Ahead And Storing Tips
This recipe is ideal for making ahead. The squash, filling and vinaigrette can all be prepared up to 2 days in advance and refrigerated separately.
When ready to serve, warm the squash in a 400ºF oven for about 15 minutes and warm the filling in a skillet over medium heat. Toss the filling with the vinaigrette, spoon into the squash, top with cheese, and serve.
Let Me Know Your Thoughts
If you gave this Stuffed Delicata Squash recipe a try, I would love to hear how it worked out for you. Share your thoughts in the comment section below or feel free to ask me anything — I always enjoy chatting with you.
Don’t forget to leave a star rating, too!~Sandra x
Stuffed Delicata Squash with Farro and Roasted Grapes
Ingredients
For roasting the squash and grapes
- 2 delicata squash, preferably thick/largish ones
- Olive oil
- Kosher salt and freshly ground pepper
- ½ teaspoon ground nutmeg
- a few fresh sage leaves (optional)
- 2 cups small red seedless grapes
For the filling
- 1 cup farro
- 3 cups water (can use vegetable or chicken broth)
- 1 teaspoon Kosher salt
- 2 bay leaves (optional)
- 4 kale leaves, ribs removed and chopped into small, bite-sized pieces
- ½ cup walnuts, toasted
- 1/3 cup crumbled blue cheese, or another cheese of your choice such as goat cheese, feta, or shaved parmesan
For the dressing
- 2 tablespoons apple cider vinegar
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dijon mustard
- 1 garlic clove, grated or finely minced
- pinch of kosher salt
Instructions
- Preheat oven to 425ºF and line a large sheet pan with parchment paper. Scrub the squash well, since the skin is edible. Slice each squash in half lengthwise and use a spoon to scoop out the seeds and stringy pulp.
- Place the squash skin-side down on prepared baking sheet, then drizzle each half with olive oil and rub to coat. Sprinkle the cavities with nutmeg, then season with salt and pepper to taste. (I use about 1 teaspoon total of salt for the 4 squash halves.)
- Flip the squash cut-side down on the baking sheet, and tuck a few sage leaves underneath each squash (if using). Roast for 25 to 35 minutes, or until tender and a fork easily pierces the skin.
- About 10 minutes before the squash is done, place the grapes on a small sheet pan. Drizzle with a little olive oil and roast for 8-10 minutes, or until just starting to soften.
- While the squash cooks, place the farro, water or broth, 1 teaspoon kosher salt, and bay leaves, if using, in a medium saucepan. Bring to a boil, then reduce the heat and simmer uncovered for about 30 minutes, or until the farro is tender and most of the liquid has been absorbed. Drain any excess liquid and discard the bay leaves.
- Meanwhile, whisk together the apple cider vinegar, olive oil, Dijon mustard, garlic, and a pinch of salt. Set aside.
- Place chopped kale in a large bowl; if using curly kale, drizzle with a little olive and a pinch of salt and massage for 1 minute.
- Add the hot farro to the bowl with the kale and toss to slightly wilt the kale. Stir in the walnuts and roasted grapes, pour over the dressing, and toss well. Taste and add more salt and pepper, if needed.
- Fill the roasted squash halves with the farro mixture and top with blue cheese or another cheese of your choice. Serve warm.
Notes
Originally posted on October 2022, this post has been updated with new photos, helpful tips, and a refreshed recipe.
Wonderful cook
I’m always looking for delish squash recipes! This one looks amazing! I cannot wait to try this!
Sandra Valvassori
Can’t go wrong with delicata squash and this dish is so good! Let us know how you like it once you make it 😊