Rating: 4.5 stars
15 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Delicata squash has skin that's so thin and tender, you'll have no trouble eating it after it's roasted.

Source: Better Homes and Gardens

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Credit: Scott Little

Recipe Summary test

prep:
20 mins
bake:
40 mins
cook:
18 mins
total:
1 hr 18 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Brush cut sides of squash evenly with 2 teaspoons of the olive oil. Sprinkle with the 1/4 teaspoon salt and 1/4 teaspoon of the pepper. Place cut sides up on a large baking sheet. Roast for 30 minutes.

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  • Meanwhile, in a large nonstick skillet heat the remaining 1 teaspoon olive oil over medium heat. Add sausage, onion, and garlic. Cook about 10 minutes or until sausage is browned and onion is tender, stirring to break sausage apart. Add kale, raisins, and broth; stir to combine. Cover; cook for 8 to 10 minutes or until kale is wilted, stirring occasionally. Remove from heat. Stir in cheese and the remaining 1/4 teaspoon pepper.

  • Spoon sausage mixture evenly into squash halves. In a small bowl stir together walnuts, bread crumbs, and nutmeg. Sprinkle evenly over sausage mixture. Bake for 10 minutes or until squash is tender and topping is golden.

Nutrition Facts

349 calories; fat 13g; cholesterol 40mg; saturated fat 2g; carbohydrates 46g; mono fat 3g; poly fat 3g; insoluble fiber 7g; sugars 12g; protein 21g; vitamin a 13990.3IU; vitamin c 179.5mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 2.9mg; vitamin b6 0.7mg; folate 75.4mcg; vitamin b12 0.1mcg; sodium 501mg; potassium 1438mg; calcium 344mg; iron 4.6mg.
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