Serve this recipe as a stunning side dish or a vegetarian main with a big leafy green salad alongside. It’s the squash for lazy people. The skin is super thin, so it’s really easy to chop unroasted. Squash stuffed with sausage and fontina. This makes half a squash a perfect side dish for dinner, and a whole stuffed squash a filling main meal. Depending on how big the squash is you’ll either have a hearty dinner for one or a nice side dish for.
Hannah kaminsky of fairfield, conn., creator of the my sweet vegan blog. It’s easy like sunday morning. The sweet, creamy squash pairs perfectly with the rich sausage gravy. It is also known as peanut squash, bohemian squash, or sweet potato squash. Don’t get me wrong, i love tacos straight up, or a taco salad.
This Stuffed Delicata Squash Recipe Is Uses Chicken Sausage And Is So Flavorful.
2 delicata squash
1/2 large onion (I used a sweet onion)
1/2 red bell pepper (about 1/2 cup)
4 garlic cloves (finely minced or pressed)
1/2 cup white wine
1 cup cooked brown rice
1 tablespoon olive oil (plus more for brushing)
1/2 pound chicken sausage
1 ½ teaspoons dried oregano
red pepper flakes (optional, to taste)
Preheat the oven to 400°F
Cut the squash in half length wise and scrape out seeds. Brush the cut side of the squash with a little olive oil, season with salt and pepper. Arrange on a baking sheet or dish. Set aside.
Brown the sausage, remove from pan. (depending on how lean your chicken sausage is, you may need to add some oil to the pan to keep it from sticking or burning. Mine did not need any oil. Just keep an eye on it).
Heat olive oil, sauté onions and bell pepper with a little salt and pepper until soft and golden 7-10 minutes. Add garlic and cook for about 30 seconds, until fragrant, being careful not to burn.
Add wine to pan and deglaze, scraping up the brown bits on the bottom.
After pan is deglazed, add sausage back into the pan, as well as the rice, oregano and red pepper flakes, kosher salt and pepper to taste ( how much you add will depend on how hot the sausage you use is, as well as how salty.
Cook until everything is mixed and heated through.
Divide the mixture between the squash.
Cover the squash with foil and bake for about 40 minutes. Uncover and bake another 20 minutes or until squash is tender.
The squash has a thin, edible skin, so it’s super easy to cook. It’s a breeze to prepare, and it has a rich, creamy texture and delicious sweet flavor. Very sweet and reliable winter squash. If you want to change it up, arcorn squash also works well in. Kosher salt and freshly ground black pepper.
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