Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
Tender, caramelized delicata squash is the base for the quinoa, hazelnut, and rosemary filling in this Roasted Stuffed Delicata Squash. Serve with creamy dressing on top for a holiday side dish or fall-inspired main dish! Vegan and Gluten-Free; Nut-Free Option.
This Simple Stuffed Delicata Squash Recipe combines tender roasted squash halves with a quinoa, hazelnut, and cranberry or cherry filling infused with rosemary and sautéed aromatics. Naturally gluten-free, full of fiber, and absolutely delicious, it’s a must-try for Thanksgiving or a hearty fall-flavored dinner.
Table of Contents
A Festive Fall Favorite
Delicata squash is one of my favorite winter squashes. Its flesh is creamy, sweet, and smooth, and because the striped skin is so thin and tender, there’s no peeling required. We grew a ton of them in our garden this year, so I’ve been racking my brain on how to use them all in creative ways. This Roasted Stuffed Delicata Squash Recipe has been one of our favorites so far, and it’s equally perfect for weeknight dinners and the holidays!
Like my Sautéed Delicata Squash, this side dish is all about the autumnal vibes. The filling combines rosemary-infused quinoa with crunchy hazelnuts and dried cranberries for naturally gluten-free, fiber-rich bites that pair so well with the sweet, nutty caramelized squash.
While it’s delicious straight out of the oven, I like to make things extra saucy with my Tahini Dressing or this Rosemary Garlic Cashew Cream drizzled on top. I hope you love it as much as we do!
What You Need for Stuffed Delicata Squash
This roasted stuffed squash recipe looks fancy, but it’s surprisingly easy to put together with a simple mix of pantry staples and seasonal produce. Here’s what you need:
- Delicata Squash: pick up 2 or 3 medium-sized squashes. When shopping, look for squash that’s on the smaller side, as they tend to be more flavorful and have fewer seeds.
- Fresh Rosemary: just 1 sprig of rosemary brings some serious autumnal warmth to the quinoa filling. To boost the herby goodness, throw in 1 or 2 thyme sprigs as well.
- Quinoa: you can use any color quinoa, but I like how white quinoa makes the red cranberries stand out.
- Hazelnuts: opt for roasted hazelnuts if you can find them. If you only have raw nuts, roast them in a 350ºF oven for 10 to 15 minutes or until fragrant and lightly golden. Their natural oils and amazing nutty flavors will elevate the quinoa filling!
How to Roast and Stuff Delicata Squash
- Season the delicata squash halves with olive oil, salt, and pepper. Place them cut-side-down on a baking sheet and roast for 30 minutes.
- Meanwhile, sauté the shallot, rosemary, garlic, and smoked paprika in a skillet until fragrant. Add the quinoa and broth, heat to a boil, then reduce the heat and simmer until fluffy.
- Remove the skillet from the heat and fold in the cranberries, hazelnuts, and parsley.
- Stuff the squash halves with scoops of the quinoa filling. Return the stuffed squash to the oven and roast until the quinoa is a little crispy on top.
- Serve the warm squash as-is or with your favorite dressing on top. Enjoy!
Caitlin’s Cooking Tips
- To prepare delicata squash for cooking, slice each squash in half lengthwise and use a spoon to scoop out the inner flesh and seeds (either discard the seeds or save them for roasting). You don’t need to peel the skin! It’s thin, tender, and delicious when cooked.
- This recipe makes enough filling for 2 to 3 medium squash halves. But this depends on the size of your squash and how much you’d like to fill them. Adjust the amount to how you like!
Serving Suggestions
This stuffed delicata squash can be served as a crowd-pleasing side dish or a light yet filling main dish. If you’re a sauce lover like me, try drizzling it with my creamy Tahini Dressing or this savory Rosemary Garlic Cashew Cream right before serving to bring everything together.
And because some variation of roasted squash always finds its way onto my vegan Thanksgiving menu, you can bet I’ll be serving these stuffed squash “boats” with slices of my Tofu Turkey, a scoop of this Healthy Cranberry Sauce, and this Vegan Green Bean Casserole during the holiday season. Just like my Roasted Honeynut Squash and my Roasted Butternut Squash Salad, they go well with everything.
If you’re looking for more fall side dishes, you’ll also love this Vegan Mushroom Stuffing, this Rosemary Sweet Potato Gratin, and these Vegan Mashed Potatoes with Garlic Miso Compound Butter!
And if you’re looking for more ways to enjoy squash this season, try this Butternut Squash Soup, this Air Fryer Acorn Squash Recipe, or this Kabocha Squash Soup.
How to Store Roasted Delicata Squash
The leftover stuffed squash will keep for up to 5 days in the refrigerator. Wait for the squash halves and filling to cool to room temperature before transferring them to an airtight container.
You can also make this recipe up to 2 days in advance. Roast the squash halves and prepare the filling, then store them in separate containers in the fridge. When it’s time to eat, stuff each squash half as normal and bake them on a lined baking sheet at 415°F for 15 to 20 minutes or until heated through.
Substitutions and Variations
- Squash Substitutions: This recipe works with any other squash that can be hollowed out, like acorn squash and butternut squash, though the cook times may vary. My Stuffed Acorn Squash recipe is always a hit around the holidays!
- Nut-Free Option: Swap the hazelnuts for pepitas to keep this recipe nut-free.
- Optional Protein Boost: You can boost the protein in the filling by stirring in 1/2 cup of cooked green/brown lentils when you add the cranberries and hazelnuts.
Recipe FAQs
Also called sweet potato squash, delicata squash is a winter squash with an oblong shape and yellow skin with green and orange stripes. Similar to acorn squash, its flesh tastes sweet and nutty and has a creamy texture when roasted.
Delicata squash skin is thin and quite tasty when roasted, so I suggest keeping it on!
You can swap the quinoa for an equal amount of rice, farro, wild rice, or couscous instead, though the cooking times will vary. Keep an eye on it and add extra broth if the pan looks dry.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Roasted Stuffed Delicata Squash with Quinoa and Rosemary
Ingredients
For the Roasted Delicata Squash:
- 2-3 medium delicata squash*
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Quinoa Stuffing:
- 1 tablespoon olive oil
- 1 shallot finely diced
- 1 sprig fresh rosemary
- 3 cloves garlic minced
- 1/2 teaspoon smoked paprika
- 1 cup dry quinoa rinsed well
- 1 3/4 cup vegetable broth
- 1/2 cup dried cranberries or cherries roughly chopped
- 1/2 cup roasted hazelnuts or pecans roughly chopped
- 2 tablespoons chopped fresh parsley
- Tahini Dressing or Rosemary Garlic Cashew Cream, for serving (optional)
Instructions
- Prep: Preheat the oven to 425 F. Line a baking sheet with parchment paper or a re-usable silicone baking mat and set aside.
- Roast the Squash: Cut each delicata squash in half lengthwise and use a spoon to scoop out the inner flesh and seeds (you can save the seeds for roasting, or discard). Generously coat each squash half with olive oil, then sprinkle with salt and pepper. Place cut-side-down on the baking sheet, then place on the center rack of the oven to roast for 30 minutes.
- Cook the Quinoa: In the meantime, warm the remaining olive oil over medium heat in a nonstick skillet with a lid. Add the shallot and rosemary and sauté until translucent, 3 to 5 minutes. Add the garlic and smoked paprika and sauté for an additional minute. Add the rinsed quinoa and vegetable broth. Bring to a boil over high heat, then cover, reduce the heat to medium low, and let simmer for 15 minutes.
- Make the Filling: Uncover the quinoa and remove from the heat. Remove the sprig of rosemary, then add the cranberries, hazelnuts, and parsley directly to the pan. Fluff the quinoa with a fork or spatula until everything is combined. Taste and add additional salt or pepper to taste, if needed.
- Stuff the Squash: Remove the roasted squash from the oven and turn them so they are now cut-side-up, then carefully stuff each squash with the warm filling.
- Final Roast: Return the squash to the top rack of the oven and roast for an additional 8 to 10 minutes, or until the quinoa is a little crispy on top.
- Serve: Serve warm, as a side or main. Store any leftovers in an airtight container in the fridge for up to 5 days.
Recipe Notes
- Delicata Squash: Squash size can vary, but the quinoa stuffing will generously fill 2-3 medium squash halves, depending on how full you’d like them. Adjust according to your own preference!
- Squash Substitutions: This recipe can be made with any other squash that can be hollowed out, though cook times may vary. See my Stuffed Acorn Squash recipe for cook time for acorn squash!
- Nut-Free: Swap the hazelnuts for pepitas to keep this recipe nut-free
- Make-Ahead: The squash can be roasted and the filling can be made up to 2 days in advance and stored in separate containers in the fridge. When ready to serve, stuff each squash half with filling, then bake on a lined baking sheet at 415F for 15 to 20 minutes, until thoroughly heated
Nutrition
