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    Home » Recipes » Fall Recipes

    Stuffed Delicata Squash (Vegetarian)

    Published: Nov 11, 2022 by Emily · This post may contain affiliate links.

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    For a fully vegetarian (& easily vegan) main dish for dinner or for a fancy holiday, this stuffed delicata squash is PERFECT. Roasted and filled with mushrooms, meatless sausage, greens, and more!

    3 stuffed squash on a plate.

    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
    • 🥘 What you need for this recipe
    • 📋 How to make Stuffed Delicata Squash
    • 💭 Expert Tips & Tricks
    • Recipe FAQs
    • Related Recipes
    • 📖 Recipe

    🎥 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

    ingredients with labels.
    • Delicata Squash - The squash is usually available 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 sausage is fine too!
    • 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.

    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.

    squash cut in half.
    seeds removed from squash.
    roasted squash.

    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.

    Step 2: Make the 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 until browned.

    sausage and mushrooms in pan.
    arugula added to pan.
    cheese added to the pan.

    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.

    stuffed squash on sheet pan.
    finished squash on sheet pan.

    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.

    Serve warm and enjoy!

    3 stuffed squash on a plate with 3 glasses.

    💭 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

    When is delicata squash in season?

    Delicata, like many winter squash, become 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 with acorn squash.

    Do you leave skin on delicata squash?

    Yes, unlike many winter squash, the skin on delicata squash is very edible! No need to peel or avoid it.

    Can I save leftovers of stuffed delicata squash?

    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.

    Related Recipes

    • Hot Honey Roasted Carrots and Parsnips
    • Crispy Hot Honey Brussel Sprouts
    • Creamy Peppermint Espresso Martini
    • White Cheddar Mac and Cheese

    Love a recipe you've tried? Please leave a 5-star🌟 rating in the recipe card below and/or a review in the comments section further down the page. Don't forget to tag me on Instagram, Pinterest, and Facebook when you try one of my recipes!

    📖 Recipe

    Stuffed Delicata Squash (Vegetarian)

    For a fully vegetarian (& easily vegan) main dish for dinner or for a fancy holiday, this stuffed delicata squash is PERFECT. Roasted and filled with mushrooms, meatless sausage, greens, and more!
    5 from 1 vote
    Print Pin Rate
    Course: Main Course, Side Dish
    Cuisine: American
    Diet: Vegan, Vegetarian
    Prep Time: 30 minutes
    Cook Time: 25 minutes
    Total Time: 55 minutes
    Servings: 4 people
    Calories: 135kcal
    Author: Emily

    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.

    Nutrition

    Calories: 135kcal | Carbohydrates: 21g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 215mg | Potassium: 959mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3314IU | Vitamin C: 29mg | Calcium: 226mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @LegallyHealthyBlonde or tag #LegallyHealthyBlonde!

    More Fall Recipes

    • Mistletoe Margarita (Holiday Cocktail)
    • Tangy Cranberry Lemon Bars
    • Whole Roasted Branzino with Olives
    • Arugula Pear Salad with Goat Cheese

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    Hi, I'm Emily! I am the classically trained chef-recipe creator behind Legally Healthy Blonde. I love fancy pasta, a good martini, and cooking impressive meals for myself and friends! I created LHB to share my passion of cooking and entertaining with everyone! If you love feel-good food that looks & tastes impressive, you're in the right spot!

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