Roasted Stuffed Delicata Squash

Ready in about 45 minutes, this stuffed delicata squash combines tender roasted squash with a warm Mediterranean filling of chewy farro, nuts, and dried fruit. Serve it as a festive vegan main or hearty side. 

A Festive Stuffed Delicata Squash Recipe

Pumpkin and butternut squash may get all the glory at the holiday table, but delicata squash has quickly become one of my favorites. Its thin, edible skin and small, oblong shape make it less fussy to prepare and perfect for stuffing.

I’m a big fan of stuffed vegetables, but I was new to stuffed delicata squash when I first tried this recipe. I’m so glad I did! The tender roasted squash makes a beautiful vessel for farro—an ancient wheat grain—with shallot, garlic, green onions, warming spices, crunchy nuts, and pops of sweet dried fruit.

Best of all, the filling comes together while the squash roasts. Serve it with a crisp salad for a cool-weather dinner or alongside roast turkey when you’re hosting.

What Is Delicata Squash?

Delicata squash, sometimes called peanut squash, sweet potato squash, or Bohemian squash, is a small, oblong winter squash with pale yellow skin, green stripes, and bright orange flesh. Its flavor is sweet and slightly nutty, similar to butternut or acorn squash, with a velvety texture that reminds me of sweet potato.

Unlike many winter squashes, delicata has thin, edible skin, so there’s no need to peel it. Once roasted, the skin becomes tender enough to eat. Its smaller size also makes it ideal for stuffing: Simply halve it lengthwise and scoop out the seeds, and each half becomes a ready-made vessel for the farro filling.

For another easy way to prepare it, try this roasted delicata squash with honey, Parmesan, and pine nuts.

Ingredients for Stuffed Delicata Squash

This recipe combines naturally sweet squash with chewy farro, warming spices, crunchy nuts, and dried fruit. Here’s what you’ll need:

• Delicata squash: Look for two squash that are similar in size so they roast at the same rate. There’s no need to peel them; the thin skin is edible and becomes tender in the oven.
• Extra virgin olive oil: Brush it over the squash before roasting and use it to soften the aromatics for the filling.
• Kosher salt: Season the squash, the farro cooking water, and the finished filling to bring all the flavors together.
• Cinnamon and ground nutmeg: These warming spices complement the sweetness of the squash and dried fruit without making the filling taste like dessert.
• Farro: This ancient wheat grain has a nutty flavor and pleasantly chewy texture that makes the filling satisfying. Farro contains gluten; see the variations below for quinoa and rice options. 
• Shallot, green onions, and garlic: These flavor-makers give the farro filling its savory foundation.
• Walnuts and hazelnuts: Nuts add richness and crunch. Pistachios, pecans, or pine nuts also work, or you can leave them out.
• Dried fruit: Cranberries or raisins add pops of sweetness. Chopped dried figs or apricots also work.

How to Make Stuffed Delicata Squash

Roast the squash while you prepare the farro filling, and both components will be ready at about the same time.

• Get ready. Heat the oven to 425°F and position a rack in the middle.
• Cut and clean the squash. Wash and dry the delicata squash. Microwave them whole for 2 to 3 minutes to soften them slightly, which makes them much easier to cut. Carefully remove them with oven mitts, then slice each squash in half lengthwise and scoop out the seeds.
• Season and roast. Brush the flesh and cavities with extra virgin olive oil and season with kosher salt. Combine the cinnamon and nutmeg in a small bowl, then sprinkle half of the mixture over the squash. Arrange the halves flesh-side down on a large baking sheet and roast for 25 minutes, or until tender. Flip and roast for 5 more minutes to give the flesh some golden color.
• Cook the farro. While the squash roasts, cook the farro in salted boiling water according to the package directions. Mine took about 20 minutes. It should be tender but retain a pleasantly chewy texture.
• Build the filling. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add the shallot, green onions, and garlic with a pinch of salt and cook for 3 to 5 minutes, until softened. Stir in the remaining cinnamon and nutmeg, followed by the walnuts, hazelnuts, and dried fruit. Add the cooked farro and toss until everything is combined and warmed through.
• Stuff and serve. Arrange the roasted squash halves on a serving platter. Spoon the warm farro mixture generously into each cavity and serve.

Tips for the Best Stuffed Delicata Squash

• Choose evenly sized squash. Delicata squash can vary in size, so look for two that are as similar as possible. They’ll roast more evenly and finish at the same time.
• Don’t skip the microwave step. Warming the whole squash for 2 to 3 minutes makes the firm skin easier to cut through. The squash will be hot, so remove it carefully with oven mitts.
• Season in layers. Use half of the cinnamon and nutmeg on the squash and the rest in the farro filling. Seasoning both components gives the finished dish a more balanced flavor.
• Keep the farro chewy. Properly cooked farro should be tender but still have some bite. That hearty texture holds up well against the soft roasted squash and dried fruit.
• Roast flesh-side down first. This helps the squash cook through and become tender. Flip it for the final 5 minutes so the flesh can take on a little golden color.

Variations and Ingredient Substitutions

• Use another winter squash: If you can’t find delicata squash, try acorn squash or butternut squash. The roasting time will vary, and halved butternut squash will take significantly longer to become tender.
• Change the grain: Pearled barley, bulgur, or couscous can replace the farro. Cook 1 cup of your chosen grain according to the package directions before adding it to the filling.
• Make it gluten-free: Farro contains gluten. For a gluten-free option, replace it with quinoa or basmati rice, cooked according to the package directions.
• Try different nuts or dried fruit: Replace the walnuts and hazelnuts with pistachios, pecans, or pine nuts, or omit the nuts. Cranberries, raisins, chopped dried figs, and dried apricots all work in the filling.

What to Serve with Stuffed Delicata Squash

For a holiday dinner, serve stuffed delicata squash as a hearty side alongside roasted turkey breast or a Mediterranean garlic and herb rack of lamb. For a more casual cool-weather dinner, it also pairs beautifully with citrus rosemary chicken.

To make the squash the main event, add a drizzle of fresh, herby chermoula. Complete the meal with a crisp shaved Brussels sprouts salad or a colorful beet salad.

Make Ahead and Storage

To get a head start, roast the delicata squash and prepare the farro filling up to one day in advance. Refrigerate them in separate containers. Before serving, warm the squash in the oven and heat the filling in a skillet for a few minutes, then assemble.

Store leftover cooked squash and filling separately in the refrigerator for up to 3 days. Enjoy them at room temperature or warm them before serving.

More Mediterranean Vegetables Made for Stuffing

Entree

Stuffed Acorn Squash with Tomatoes, Spinach, and Goat Cheese

Entree

Middle Eastern Stuffed Zucchini Recipe

Vegetarian

Vegetarian Stuffed Eggplant

Greek

Stuffed Peppers, Greek Style (Video & Tutorial)