For a fully vegetarian (& easily vegan) main course for dinner or for a fancy holiday, this stuffed delicata squash is PERFECT. This easy recipe is my favorite way to squash: roasted and filled with mushrooms, meatless sausage, greens, and more! This delicata squash recipe is the perfect choice for anyone wanting to try more vegetarian dishes and also makes a great addition to your holiday table.
If you're having a family dinner, a night in by yourself, or serving a vegetarian at a holiday meal, this squash is the perfect option. It uses a meatless sausage crumbled up and cooked with chopped mushrooms, fresh rosemary, chopped arugula, and topped with parmesan cheese!
The delicata squash is perfectly sweet and browned on the edges. It eats sort of like a sweet potato, and it's the perfect vessel for stuffing!
Table of Contents:
🎥 Watch the video of this recipe
Why you'll love this Stuffed Delicata Squash
- It's so easy to make. The hardest part is cutting the squash, and that's not even too bad!
- Perfect for fall and winter! Subtly sweet and spiced with rosemary and meatless sausage, this is so suitable for cold weather. Plus, the squash is in season!
- Can easily be made vegan. The only non-vegan part of this recipe is the parmesan cheese, which can easily be substituted with a vegan parmesan, or omitted entirely!
🥘 What you need for this recipe
Ingredients and Substitutions
- Delicata Squash - The squash is usually available at any grocery store in fall, and most stores carry it. Look for a yellow squash with green vertical stripes. If not in season or you can't find it, try acorn squash as a substitute!
- Meatless Sausage - Use your favorite vegetarian sausage, preferably Italian-spiced. If you're not vegetarian, regular Italian sausage is fine too! Ground turkey or beef can be used with a little extra seasoning if preferred.
- Arugula - Arugula is what I had, but any leafy green will work! Spinach is a great choice too, just chop it roughly before cooking.
- Mushrooms - Finely diced crimini mushroom caps, but portobello or shiitake are fine too!
- Parmesan - Optional, use vegan parmesan if making this dish vegan.
Tools and Equipment
- Sharp Knife
- Sheet Pan
- Medium Nonstick Pan
📋 How to make Stuffed Delicata Squash
Step 1: Prepare the Squash
Preheat the oven to 425º Fahrenheit.
For prep work, begin by using a very sharp knife to cut off the top stem of the squash. Then, very carefully cut the squash in half longways.
Use a metal spoon to scrape the seeds out of the inside of the squash halves until completely clean.
Spray or drizzle the inside of the squash with a tablespoon of olive oil, along with the sheet pan.
Sprinkle with a pinch of salt and roast at 425º Fahrenheit for 20 minutes, until the squash is fork tender.
Remove and set to the side.
Step 2: Make the Savory Filling
Crumble the meatless sausage with your fingers, or mince with a knife.
Finely chop the mushroom caps and give the arugula a rough chop.
Remove rosemary from the stems and roughly chop it into small pieces.
In a nonstick pan, add about 1 tablespoon olive oil and the crumbled sausage.
Sauté over medium heat until browned.
Add the chopped mushrooms and continue to sauté until cooked.
Remove the pan from the heat and add rosemary and arugula and grated parmesan.
Stir to combine until the arugula has wilted and the parmesan is mostly melted.
Step 3: Stuff and Roast
Turn the oven to 300º Fahrenheit.
Gently scoop the sausage filling into the cavity of the squash.
Fill until just slightly over the top of the squash.
Top with more grated cheese and put back into the oven until the parmesan starts to melt and/or brown.
Optional, but you may want to broil for 2-3 minutes to brown the cheese further.
Whip up a quick side salad with arugula and a light citrus vinaigrette for a side. Serve warm and enjoy!
💭 Expert Tips & Tricks
- Use your favorite vegetarian sausage, preferably Italian-spiced. If you're not vegetarian, regular sausage is fine too!
- Arugula is what I had, but any leafy green will work! Spinach is a great choice too, just chop it roughly before cooking.
- Feel free to add more or less cheese if you desire. If vegan, omit or opt for a vegan parmesan. Violife parmesan block is my favorite choice.
Recipe FAQs
Delicata, like many winter squash, becomes available in the fall season. Delicata squash typically don't last all winter. If out of season or you can't find it, try substituting it with acorn squash. Delicata squash makes the perfect hearty base for fall and winter time of the year.
And is delicata squash skin edible? Yes, unlike many winter squash, it is edible and delicious! No need to peel or avoid it.
Yes! Store in an airtight container and re-heat in the oven until warmed through. They'll keep in the fridge for up to 5 days, but always check before eating leftovers.
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📖 Recipe
Stuffed Delicata Squash (Vegetarian)
Equipment
- Sheet Pan
- Sharp Knife
- medium nonstick pan
Ingredients
- 2 Delicata squash halved longways, seeds removed
- 2 links Vegan Italian sausage crumbled (184 grams)
- 6 Crimini mushroom tops finely diced.
- 2 sprigs Rosemary
- 1 cup Arugula or spinach, other leafy green
- ½ cup Parmesan grated.
Instructions
- Preheat the oven to 425º Fahrenheit.
- Begin by using a very sharp knife to cut off the top stem of the squash. Then, very carefully cut the squash in half longways.
- Use a metal spoon to scrape the seeds out of the inside until completely clean.
- Spray or drizzle the inside of the squash with olive oil, along with the sheet pan.
- Roast at 425º Fahrenheit for 20 minutes, until the squash is fork tender.
- Remove and set to the side.
- Crumble the meatless sausage with your fingers, or mince with a knife.
- Finely chop the mushroom caps and give the arugula a rough chop.
- Remove rosemary from the stems and roughly chop it into small pieces.
- In a nonstick pan, add about 1 tablespoon olive oil and the crumbled sausage.
- Sauté until browned.
- Add the chopped mushrooms and continue to sauté until cooked.
- Remove the pan from the heat and add rosemary and arugula and grated parmesan.
- Stir to combine until the arugula has wilted and the parmesan is mostly melted.
- Turn the oven to 300º Fahrenheit.
- Gently scoop the sausage filling into the cavity of the squash.
- Fill until just slightly over the top of the squash.
- Top with more grated cheese and put back into the oven for 5 minutes or until the parmesan starts to melt and/or brown.
- Optional, but you may want to broil for 2-3 minutes to brown the cheese further.
- Serve warm and enjoy!
Video
Notes
- Use your favorite vegetarian sausage, preferably Italian-spiced. If you're not vegetarian, regular sausage is fine too!
- Arugula is what I had, but any leafy green will work! Spinach is a great choice too, just chop it roughly before cooking.
- Feel free to add more or less cheese if you desire. If vegan, omit or opt for a vegan parmesan. Violife parmesan block is my favorite choice.
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