You’re going to love this delicious and nutritious Stuffed Delicata Squash recipe! Roasted delicata squash boats are filled with chewy whole grains, hearty greens, toasted walnuts, roasted grapes, and crumbled blue cheese. A sharp and tangy vinaigrette makes it even tastier and balances all the sweet flavours. This recipe yields 2 servings as a main, or 4 to 8 as a side.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Servings: 2to 4
Ingredients
For The Squash
2delicata squashpreferably thick/largish ones
Olive oil
Kosher salt and freshly ground pepper
½teaspoonground nutmeg
a few sprigs of fresh sage leaves (optional)
For The Filling
2cupsred seedless grapesthe smaller the better
1cupfarro
3cupswater,vegetable broth or a mix
Kosher salt
2bay leaves(optional)
4kale leaves, ribs removed and chopped into small, bite-sized pieces
½cupwalnuts,preferably toasted
1/3cupcrumbled blue cheeseor other cheese of your choice such as goat cheese, feta, or shaved parmesan
For the dressing
2tablespoonsapple cider vinegar
3tablespoonsextra virgin olive oil
1teaspoondijon mustard
1garlic clovegrated or finely minced
pinch of kosher salt
Instructions
Preheat oven to 425ºF and line a large sheet pan with parchment paper.
Scrub the skin of the delicata squash under running water really well (remember you are eating the skin). Slice each squash in half lengthwise. Using a spoon, remove the seeds and pulp from the squash; drizzle each squash cavity with a little olive oil and rub all over to coat. Sprinkle the inside with nutmeg and salt and pepper to taste. (I use about 1 teaspoon of salt.)
Place squash on prepared pan, cut side down, and tuck a few sage leaves beneath each squash (if using). Bake for 20 to 30 minutes, or until a fork can be inserted into skin tenderly. 10 minutes before squash is ready, place 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, prepare the filling. Place 1 cup of farro in a medium saucepan and add 3 cups of water or vegetable broth, 1 teaspoon of salt and the bay leaves (if using). Bring to a gentle boil; reduce heat and simmer, uncovered, until most of the liquid is absorbed and farro is tender, about 30 minutes. Drain any excess liquid, if necessary, and discard bay leaves.
While the farro is cooking, whisk all the dressing ingredients in a small bowl and 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.
As soon as farro is ready, dump it into the bowl with kale so the residual heat slightly wilts the kale. Add the walnuts and roasted grapes; pour in the dressing and toss to combine. Taste the filling and add a bit more salt and pepper, if needed
Fill the roasted squash halves with farro mixture and top with with blue cheese or other cheese of your choice.
Notes
Leftovers and storage: Place any leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently in a 350ºF oven until warmed through. Alternatively, you can chop the filled squash boats into small pieces and store as a mixed salad. Enjoy it cold or at room temperature.