Stuffed Delicata Squash with Green Salad

Stuffed Delicata Squash

with Green Salad


Delicata squash is a revelation; if it were a year-round squash it would be more popular than zucchini. Super flavorful and sweet, with creamy flesh and thin edible skin that crisps up during roasting (you never have to peel it!), it’s easily the most lovable of winter squashes. While the squash is in the oven, you’ll make a quick quinoa, mushroom, and walnut filling that’s so good—crunchy and chewy—that I leave you a little extra to pass at the table. Add a lightly dressed green salad for an autumn meal that looks complicated but is actually downright simple.

Holiday Recipes Winter Recipes Fall Recipes Soy-Free High-Protein Leafy Greens Nuts Hearty Vegetables Squash Side Dish Appetizer Dinner American
35 min


  1. 2 delicata squash
  2. 3 tablespoons extra virgin olive oil*
  3. Salt and pepper*
  4. 1 cup quinoa
  5. 8 ounces button mushrooms
  6. 1 sprig rosemary
  7. 1/4 cup walnuts
  8. 3 cups mixed greens
  9. 1/4 cup panko bread crumbs
  10. 1 lemon
  11. *not included


Heat the oven to 425°F. Put a small rimmed baking sheet in the oven. Rinse the squash, halve them lengthwise, and scoop out the pulp and seeds. Rub the halves all over with 1 tablespoon oil and sprinkle with salt and pepper. Put the squash on the baking sheet, cut side down, and roast until they’re slightly browned on the cut side, 10 to 15 minutes. Rinse the quinoa in a strainer and put it into a small saucepan with 1 3/4 cups water and a pinch of salt. Bring to a boil and then reduce the heat to medium-low. Cover and bubble gently until the quinoa has absorbed all of the water, 15 minutes or so. Remove the pan from the heat and let it rest, covered, for 5 minutes.
Rinse, trim, and slice the mushrooms. Put 1 tablespoon oil in a medium skillet over medium-high heat. When it’s hot, add the mushrooms, sprinkle with salt and pepper, and cook, stirring occasionally until they’re crisp in places, 5 to 10 minutes. Rinse the rosemary, strip the leaves from the stem, and chop them. Chop the walnuts. Rinse and dry the greens. When the mushrooms are ready, put them on top of the quinoa and cover the pot again. Return the skillet to medium-high heat. Add the bread crumbs, rosemary, and a little salt and pepper and cook, stirring frequently and adjusting the heat so they don’t burn, until they’re crisp and sizzling, 3 to 5 minutes.
When the squash begins to brown on the cut side, turn them and continue to roast until barely tender, 5 to 10 minutes more. Add the walnuts to the mushrooms and quinoa; fluff with a fork, mixing gently to combine.
Rinse and halve the lemon; squeeze the juice from one half into a large bowl (save the other half for another use) and add the remaining tablespoon oil. Sprinkle with salt and pepper and stir to combine. Add the greens and toss until coated with dressing.
Taste the quinoa and adjust the seasoning. To serve, put the squash on plates, cut side up, spoon some of the quinoa filling on top, and sprinkle with bread crumbs. Pass the salad and extra filling and bread crumbs at the table.