Stuffed Delicata Squash is stuffed with a savory sausage stuffing made with celery, onion and mushrooms, a wonderful contrast to the sweet flavor of the squash.
Stuffed Delicata Squash
Delicata squash is very versatile, you can make them into a side dish like I did with this Parmesan Crusted Roasted Delicata Squash or stuff them like I did here! It’s perfect for fall and in season late summer to early winter. The best part is there’s no need to peel them making this an easy dish!
I’m so excited to see delicata squash is finally in season, also known as “sweet potato squash” for its brown sugar flavor which tastes similar to acorn or butternut squash. It’s high in beta-carotene and vitamin C, relatively low in calories.
If this is part of a multi-course meal one half is satisfying with a salad or side, or simply enjoy two to make it a meal.
Stuffed Delicata Squash with Chicken Sausage-Mushroom Stuffing
- 3 small delicata squash, about 16 ounces each, halved and seeded
- olive oil spray
- 1/4 teaspoon kosher salt
- 14 oz sweet Italian chicken sausage
- 3/4 cup chopped onion
- 3/4 cup chopped celery
- 4 oz chopped fresh shiitake mushrooms
- 1 sprig fresh thyme
- 6 tbsp shredded parmesan cheese
- chopped parsley, for garnish
- Preheat oven to 425°F.
- Spray the cut sides of the squash with oil and sprinkle with salt. Place face down on a large baking sheet. Bake until tender and browned on the edges, about 20 to 25 minutes.
- Meanwhile, in a large saute pan cook sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Add the onion and celery; cook until celery is soft, about 8 to 10 minutes.
- Add the mushrooms and thyme to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms are soft and cooked through.
- Divide (1/2 cup) between the squash, top with parmesan cheese and bake 10 minutes.
121 comments on “Stuffed Delicata Squash with Sausage-Mushroom Stuffing”
We love this recipe, thank you! Great fall/winter dish!
This is a very easy and delicious meal. I made the delicata recipe, and I used acorn squash as well as delicata squash. I used a good ground breakfast sausage, and crimini mushrooms which tastes very good. I recommend this recipe as an easy fairly quick meal.
Hello Gina, I have been enjoying all the recipes you offer , this one in
particular is outstanding. Of course, I was looking for a stuffed delicata
idea, and this was it. Just Terrific !! Thank you for this foodie site.
I prepared this receipe it was easy. Came out looking delicious. A bit dry. The ingredients called for enough stuffing for 3 squash but I only had enough for one. What size were you using in the receipe. Many of my friends would like me to share hope this is ok.
Were you using delicata squash? They are pretty small
So delicious and satisfying!!! Just hearty enough
This is my go-to fall recipe. I make it exactly as written and it is delicious! I look forward to delicata season every year!
As usual, all of us, my husband, my adult son and I, loved it. Grocery store had locally grown Delicata Squash, which none of us had eaten before. It was yummy. Used turkey sausage because grocery store does not have chicken sausage. Will make again.
Another home run! I made this tonight for dinner and it was delicious! I used sweet Italian turkey sausage instead of the chicken and that worked just as well. I also used an Asiago, Parmesean, Romano cheese blend. I was so busy watching NASCAR that I overlooked I was supposed to pop the squash in the oven with the shredded cheese on top, lol. Instead I put them in the microwave for the cheese to melt. Oh well, still worked well and my husband LOVED it! Thanks again for another great recipe. Side note, I also made the Tofu Stir Fry for lunch this week, looking forward to that dish as well. =D
This was a hit! Sweet squash and savory sausage stuffing!
This recipe is so delicious! I didn’t use chicken Italian sausage because my husband would not eat it. I used New York fresh made Italian sausage. That is the only change I made. My husband and picky-eater son loved it, and I really liked it. I love delicata squash! Definitely will make again!
What brand of sausage do you use?
Delicious and easy to make! The mixture is so savory and the squash has a hint of sweetness to it that makes this the perfect fall dish.
Absolutely delicious! I have trouble following a recipe exactly, so I swapped spinach for celery, goat cheese for Parmesan, and added in some golden raisins. Love love love!
Can I partially cook and then freeze? I am the only one who will eat this. TY
This is my favorite ST recipe so far! I am a big squash fan and love delicata. I have substituted sunshine squash for the delicata with equally tasty results, and have also varied the mushrooms for subtle flavor changes. Also, try chicken sausage with kale or spinach. YUM. On my regular recipe rotation!
Could you scoop some of the cooked squash and mix with the filling? I’ve done that with a stuffed acorn squash recipe?
I don’t see why not.
This is perfect!
Wow – made this tonight – it was absolutely delicious! I did add a splash of red wine to the pan to get the drippings up from the sausage. This recipe is a keeper.
This looks soooo good. I am 1 person.
Can I freeze them?
I would make the stuffing as directed, but on get 1 delicata Squash. Freeze leftover stuffing for a later date! You can even use the 2nd half of the delicata squash later to make Parmesan crusted delicata which are my fav
Delicious and filling. My whole family had clean plates! I keep half of them without mushrooms for my picky eaters and all loved it.
Every year I make this once I see the delicatas hit the market. It’s a family favorite and for us a sure sign that Fall is heading out way.
We love all of your recipes in this household, thank you for another great one that never fails to live up to our expectations!
Just added a nice glug of marsala wine to the sausage filling…everything smells so good right now!
GINA GINA GINA!!!!! Okay, so I’ve made tons of your recipes and there hasn’t been a single one that I can recall that I disliked. Some obviously I love more than others because people have different taste, but I always enjoy them. But this!!!!! I made this tonight and I just can’t believe how much I loved it!!!! I can’t believe the flavor from so few ingredients. Tastes so gourmet to me. I’m relatively new to weight watchers. I don’t have tons to lose… 15 to be comfortable (squashed it) and 30 to be at goal. But honestly? It hasn’t been painful, with much thanks to you for that. So many things feel like a cheat. Thank you so much. I know you’ve heard it all before!