Portobello Stuffed Delicata Squash
When I shared my roasted delicata squash recipe a few weeks ago, Full Circle gave me a great idea. Someone from the company commented on my Instagram post that these squash would also be great stuffed. That sounded pretty amazing to me, so I had to try it!
These beauties are great as a stuffed veggie because you can eat the whole thing, skin and all! An added bonus is that this recipe is vegetarian. Sometimes I feel like we eat meat as an easy meal option in our house, so I like having this choice in our back pocket. It’s also tasty enough for company! This recipe has Parmesan, but if you want to make it vegan just remove the cheese and double the salt.
Ok, let’s get to the stuffed squash!
Start by heating a teaspoon of olive oil over medium heat. Add the mushrooms, onion and salt and sauté for about 10 minutes or until the onions are softened. Then add the garlic and cook another minute. You’re only cooking the garlic briefly so it doesn’t burn. Remove from the heat.
Mushrooms before being cooked (why didn’t I take an after shot? oh well)
Preheat the oven.
Now you’ll need to prepare the squash. Slice off the stem, making sure to leave an edge on it (you want an enclosed boat of sorts, to hold the stuffing). Scoop out the pulp and seeds from the inside of the squash and throw it away. Now brush the skin with some olive oil.
I love how each squash looks a little different!
Turn them over so you’re looking at the orange flesh and put them on a cookie sheet. In a bowl combine the mushroom onion mixture, breadcrumbs, and parmesan. Now add the veggie stock. If you prefer a drier stuffing, start with half the broth and add bit by bit until it’s too your liking.
Press half of the mixture into each of the squash halves. Now brush more olive oil on the orange flesh on the edges and over the stuffing.
Cook on the center rack of the oven for 30-40 minutes or until the squash flesh can be easily poked with a fork.
I made a big batch since we were having friends over for dinner.
These can be served as an entree with a side salad for 2 people, or as veggie side to an entree for 4 people.
Enjoy!
What’s your favorite squash to cook with? Are there other types you’ve stuffed. Let me know!
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Ingredients
- 1 Delicata squash, halved
- 1 large Portobello mushroom cap chopped into a 1/2" dice, about 2 cups
- 1/2 cup diced yellow onion
- 1 teaspoon olive oil + more for brushing
- 1/4 teaspoon salt
- 1 clove garlic minced
- 1/2 cup grated parmesan
- 1/2 cup plain breadcrumbs
- 1/2 cup vegetable stock
Instructions
- Heat 1 teaspoon of olive oil over medium heat. Sauté the mushrooms, onion and salt for about 10 minutes or until softened.
- Add the garlic and cook another minute. Remove from the heat.
- Preheat the oven to 400°.
- Slice off the stem of the squash. Scoop out the pulp and seeds from the inside of the squash and throw it away. Turn the squash halves over and brush the skin with some olive oil. Turn over again and put on a cookie sheet.
- In a bowl combine the mushroom onion mixture, breadcrumbs, and parmesan. Add the veggie stock.
- Press half of the mixture into each of the squash halves.
- Brush more olive oil on the orange flesh on the sides that's not covered by the stuffing and over the stuffing.
- Cook on the center rack of the oven for 30-40 minutes or until the squash flesh can be easily poked with a fork.
- These can be served as an entree with a side salad for 2 people, or as veggie side to an entree for 4 people.