Delicata Squash stuffed with the classic Sausage, Peppers, and Onions is as fast as it is adorable. These little guys cook in just 20 minutes, enough time to prep and cook the stuffing; a pretty convenient weeknight dinner.
Squash season is upon us! I know this because my Philly Food Works farm share has been sending me squashes once a week now. Because the skin of Delicata squash is so thin, they’re particularly good for roasting, sautéing, steaming, or even microwaving. Also known as Peanut Squash, these 5-7 inch squashes are sweet like pattypan squash and as tender as zucchini (both of which they’re directly related to). They should keep for more than a week so just pick some up if you see them!
To prep these for roasting, carefully cut them in half with a large sharp chef’s knife and scoop out the seeds and pulp. Add a bit of olive oil and salt and roast in a preheated 400°F oven flat side down for twenty minutes. While that’s happening, you have plenty of time to finely chop some onions and peppers and sauté some sausage. I used sweet Italian pork sausage here but any would do. Mmm, chorizo would be awesome!
Remove two sausages from their casings and break them apart in to a hot pan with a bit of veg oil. Allow them to cook for 2-3 minutes to brown on one side then stir occasionally until cooked through. Remove the sausage from the pan leaving any oil and fat to cook the onions and peppers in. Add a pinch of salt and pepper to the veggies and sauté until tender. Return the sausage to the pan to incorporate for about a minute. Set the stuffing aside to cook while the squash is still roasting.
Prepare some Pecorino Romano cheese by grating enough to cover your squashes. Some Italian Fontina and/or Mozzarella cheese would also be lovely if you want something a little more gooey. We’re looking for something to hold the stuffing inside the squash.
Remove your squash from the oven and flip them over so the flat side is up. Fill the insides with your sausage, peppers, and onions and top with a couple pinches of grated cheese. Return the squash to the broiler until the cheese has fully melted and browned a bit.
Coincidentally, Chef John over at Food Wishes had just covered another preparation for Delicata Squash. He cuts them in half and then slices them in to half-moons to roast them in the oven for 12-18 minutes at 450°F. Look, they’re really versatile!
Stuffed Delicata Squash
Ingredients
- 2 Delicata Squash
- 1 small sweet onion finely chopped
- 1 bell pepper finely chopped
- 1 Italian sweet sausage removed from casing
- 1 cup grated pecorino romano cheese
- salt
- pepper
- cooking oil
Instructions
- Preheat oven to 400°F. Line a sheet pan with foil and lightly oil.
- Carefully cut squash in half with a large sharp chef's knife and scoop out the seeds and pulp. Add a bit of olive oil and salt and roast flat side down for 20 minutes.
- Remove sausage from the casing and break in to smaller bits. Cook untouched in a hot pan with a tablespoon of oil for 2-3 minutes until brown on one side. Stir occasionally until cooked through.
- Remove the sausage from the pan leaving any oil and fat to cook the onions and peppers in. Add a pinch of salt and pepper to the veggies and sauté until tender. Return the sausage to the pan to incorporate for about a minute. Set the stuffing aside to cook while the squash is still roasting.
- Remove the squash from the oven and flip them over so the flat side is up. Fill the insides with sausage, peppers, and onions and top with a couple pinches of grated cheese.
- Return the squash to the broiler until the cheese has fully melted and browned a bit.
- Eat the whole squash, skin and all, with a fork and knife or as finger food.
