Stuffed delicata squash
I just ate the best meal I have ever lunch-boxed to work! Delicata squash stuffed with highbush cranberry and wild rice stuffing was amazing. Delicata squash was much sweeter than I expected making a nice contrast for the sour cranberries and the rustic wild rice. And, not in the recipe title, the stuffing also had celery, turkey sausage, portabella mushrooms, lowbush cranberries, white sweet potatoes and onions. It was amazing.
Delicata squash, also sometimes called sweet potato squash is roughly the size and shape of a sweet potato, but is yellow with stripes. It is the perfect winter squash for a single meal. Or, if you are going to stuff it or want a lighter meal, one little squash could be enough for two meals.
Well, I had seen delicata before, but thanks to our csa membership, we finally tried it. I am so glad. Usually I default to butternut squash because it is rich and sweet when oven roasted. If I want to stuff a squash, I have always used an acorn squash which has a more bland tasting flesh that goes well with a richly flavored stuffing. Delicata squash will now be on my option list, and its the perfect size.
During the cooler months of the year I always crave more warm and savory foods. Stuffing in all its many forms will always satisfy this craving.
This stuffing mix starts with wild rice and short grain white rice steamed with chicken broth and highbush cranberry juice. Stir in pan fried white sweet potato, onion, celery, portabella mushroom and turkey sausage. Mix in a handful of fresh lowbush cranberries, and stuff the stuffing mix into the pre-cooked delicata halves. Garnish with some cilantro and serve with your favorite roasted vegetable.
Best meal I ever brought to work
I cooked this at home and packed it up for lunch at work. It reheated to be the delicious meal you see in the picture. And those grapes were a new treat too.
Candy dreams were sweet and delicious and really did taste a bit like plums and blackberries and maybe a little floral.
The recipe: Delicata squash stuffed with highbush cranberry and wild rice stuffing
Comfort food at its finest. Sweet delicata squash stuffed with a savory wild rice and sausage stuffing with tart cranberries mixed in. This recipe is easily adapted to a plant-based and oil free recipe by just eliminating the sausage and increasing the mushrooms.
- 2 delicata squash cut in half and seeds removed
- 1/2 cup wild rice
- 1 cup white rice
- 2 handfuls highbush cranberries
- 1 portabella mushroom diced
- 1/2 cup turkey sausage optional
- 1 stalk celery diced
- 1 small onion diced
- 1 white sweet potato diced
- 3 cups broth chicken or vegetable
- 1 handful cranberries
- cilantro for garnish
- olive oil, coconut oil, or broth for cooking vegetables
- garlic powder
Preheat oven to 350 degrees Fahrenheit. Roast the delicata squash in oven face up for 30-45 minutes, or until flesh is soft but not dry. Squash can be drizzled with olive oil before roasting, or can be cooked upside down in a small pan of water to cook without oil.
Take the highbush cranberries and put in a small pot with water to cover. Boil the cranberries until soft and water is colored. Strain out the skins and the seeds.
Using 1 cup of the cranberry juice and 2 cups of the broth, steam the white and wild rice together in rice steamer pot.
In small frying pan using either oil or broth, cook the onions, celery, portabella mushrooms and white sweet potatoes. Put finished vegetables in large metal mixing bowl.
Cook the turkey sausage separately and add to mixing bowl when done.
Add 2 cups of rice and the cranberries to the mixing bowl and mix together.
Add in salt, pepper, garlic powder and sage to taste. Add some extra warm broth if the mixture seems too dry.
Take the squash out of the oven, stuff the halves with stuffing mixture, garnish with cilantro, and serve with your favorite roasted vegetable.
Ingredients in this recipe can easily be increased to make a larger number of portions. The squash with stuffing also reheats well and makes a great leftover lunch for work.