Stuffed Delicata Squash
If you’ve been to the farmers market recently, you’ll know that it’s well and truly starting to look like fall. Winter squash are being harvested by our local farmers and appearing in rainbow-like displays at the market.
One of the first winter squash varieties harvested here in Colorado is delicata squash. With its oblong shape and yellow-and-green striped skin, delicata is easy to spot this October. If you’re just beginning to explore the world of winter squash, delicata is the perfect place to start. Its nutty, creamy flesh is encased in a thin, edible skin — unlike many other winter squash varieties.
You can enjoy delicata squash simply roasted with olive oil, or explore more creative flavor combinations, like the recipe below. Find the ingredients for this dish at our final Wednesday farmers market of the season in Boulder this evening, or at the Saturday markets — continuing in Boulder through November 22 and in Longmont through November 15.
Recipe
Ingredients:
1 cup uncooked wild rice
3 3/4 cup water
4 delicata squash
2 tablespoons olive oil, plus more for brushing the squash
1/2 cup chopped red onion
3 cloves garlic, chopped
8 cups chopped kale
2 tablespoons fresh thyme
1/2 cup vegetable broth
1 cup chopped pecans
1 cup dried cranberries
salt and pepper, to taste
3/4 cup shredded white cheddar, plus more for topping
Directions:
Preheat the oven to 400°F. Halve the delicata squash, remove seeds, rub with olive oil, and season with salt and pepper. Place on a baking sheet and set aside.
Bring water to a boil, add rice, cover, and simmer for 40–45 minutes until fluffy. While the rice cooks, roast the squash for 20 minutes or until tender. Set aside.
While squash and rice cook, heat remaining olive oil in a skillet over medium heat. Sauté onion with a pinch of salt and pepper for about 5 minutes. Add garlic and kale; cook until kale softens. Stir in thyme, broth, pecans, and cranberries; cook 1–2 minutes. Remove from heat and mix in the cooked rice and cheese. Season to taste.
Stuff squash with the rice mixture, top with more cheese, and return to the oven for 5–10 minutes until heated through and the cheese is melted. Enjoy!
