Roasted Stuffed Delicata Squash with Quinoa and Rosemary

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.

Course Main Course

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method Oven, Stovetop

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 297kcal

Author Caitlin Shoemaker

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)

US Customary - Metric

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.

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