This vegan stuffed delicata squash makes for the perfect transitional side. And by transitional I mean it can be a side for the meat-eaters but easily transition into a main dish for the vegan and vegetarian folks. (I also call these substantial sides or meal-worthy sides because apparently it is in my nature to be wildly inconsistent. Either way: Super-handy for multi-vore households!)

After all, they say Thanksgiving is all about the sides. And as someone who doesn’t partake in turkey, it’s safe to say that I agree. This stuffed delicata squash side dish is one that I’m pretty excited about, too; with wild rice, lentils, and cranberries, it hits all the right marks.  

This stuffed delicata squash recipe uses one of my favorite winter squashes to cook with, delicata squash. I’ve had these things in bowls, baskets, rolling around on my kitchen counter, and roasting in my oven all season long. Love the things, just love ’em. 

This stuffed delicata squash might be my application so far.

What is Delicata Squash?

If you’re new to Delicata Squash, I thought I’d share a bit about it here. It’s one of my faves! (By the way, I love squash so much, I recently launched a whole new website about it. For real!)

Delicata squash is a delicious winter squash that has really exploded in popularity over the past decade or so.

Pale to bright yellow in hue with green or orange vertical stripes, delicata squash’s small, oblong shape is similar to that of a chubby zucchini. Delicata, though, is a winter squash (zucchini is a summer squash).

Inside, delicata squash is a pale orange. The squash is creamy, light, and, well, delicate in taste – if Sweet Potato Lite was such a thing, delicata would taste a lot like that.

One of the best things about delicata squash is that the skin is great for eating – it’s thin and a bit chewy when cooked. Being able to leave the skin on makes for a prettier presentation – and whole a lot less preparation. Win!

How to Make It

Half and de-seed your delicata squash, brush with olive oil, and place the oven to roast. While that’s happening? Whip up a your hearty wild rice pilaf, amped up with French green lentils, flavored with curry powder and cumin, and dotted with dried cranberries and pecans. Yess.

Once your pilaf is done and your squash is roasted, just fill in your little squash boats, sprinkle with parsley, and away you go. 

Can’t you just see this on your Thanksgiving table? 

Oh and did I mention these bad boys are vegan AND gluten-free? Perfect for when you have guests with special diets – just cover ’em all in one swoop. Well, and if you have anyone with nut allergies coming to the table, you could totally leave those out too – this dish is still plenty delicious without. 

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Wild Rice & Lentil Stuffed Delicata Squash with Cranberries & Pecans

Wild rice pilaf heartied up with lentils, flavored with curry spices and cumin, and dotted with sweet dried cranberries and crunchy pecans – all served up in delicious roasted delicata squash halves. Yum!

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6

Calories 348kcal

Author Kare

Ingredients

For the filling:

• 2 tablespoons olive oil
• 1 medium yellow onion diced
• 3/4 cup wild rice blend rinsed well
• 2 medium cloves garlic minced
• 1-2 teaspoons curry powder to taste*
• 1 teaspoon cumin powder
• 1/2 teaspoon salt
• Freshly ground black pepper
• 3-4 cups vegetable broth
• 1/3 cup French green lentils rinsed
• 1 tablespoon dark brown sugar packed
• 1/2 cup dried cranberries
• 1/3 cup chopped pecans

For the squash:

• 3 delicata squash stems cut off, halved vertically, seeds removed
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the garnish:

• A few leaves of fresh parsley chopped, for garnish

Instructions

• Preheat oven to 400 degrees Fahrenheit.
• Make the pilaf. Set a large saute pan with lid (or a medium dutch oven) over low heat. Add the olive oil. When hot, add the onion. Cook, stirring occasionally, until translucent, about 8 minutes. Add the rice and cook, stirring frequently, until a few pieces of the rice start to get golden on the ends, about 3 minutes. Add the garlic, 1 teaspoon curry powder, cumin, salt, and pepper and cook, stirring frequently, for one more minute.
• Add 3 cups of the vegetable broth, the brown sugar, and the lentils. Increase heat to high and bring to a boil. Then reduce heat to a simmer, stir, and cover. Set the timer for 40 minutes, stirring occasionally. If the mixture begins to get too dry before being cooked all of the way, add additional broth. If the mixture seems too wet after cooking for awhile, vent the pan to help some of the liquid evaporate. I’ve found making the pilaf is not an exact science as each pan is different, so just monitor your pilaf as it cooks. Pilaf is done when it’s relatively dry and the lentils and rice are tender, about 40 minutes.
• Remove pilaf from heat and stir the dried cranberries and chopped pecans. Taste and add the remaining teaspoon of curry powder and more salt and pepper if you wish.
• Meanwhile, while the pilaf cooks, prepare the delicata squash. Cut the stems off the ends, half lengthwise, scrape the seeds out with a spoon, and brush the inside of each half with olive oil. Sprinkle with salt and pepper and place cut side down on a large baking sheet. Bake for about 20 minutes, until fork-tender and golden around the edges. Remove from oven.
• When ready to serve, flip over the delicata squash and spoon pilaf into the squash halves. I like to mound it just a bit but not too much or serving will become interesting (as in messy). You may have some pilaf left over. Transfer to serving plate and sprinkle chopped parsley over the top. Serve.

Nutrition

Calories: 348kcal | Carbohydrates: 56g | Protein: 9g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 872mg | Potassium: 953mg | Fiber: 10g | Sugar: 17g | Vitamin A: 3362IU | Vitamin C: 30mg | Calcium: 92mg | Iron: 3mg

The post Wild Rice Stuffed Delicata Squash with Cranberries & Pecans appeared first on Kitchen Treaty.

It’s also packed with vitamin A and is also a great source of vitamin C. So that’s cool.

Though I fully admit I used to peel mine, because I wasn’t in love with the idea of eating squash skin. Eventually I came around, though – as my daughter likes to say when she decides she hates a food she formerly loved, “Tastes change, mom! Tastes change.”

I have loved a lot of squashes in my life, but delicata is right up there toward the top. I even grew some of these cucumber-size squash in my vegetable garden this year! Okay, so I was only able to grow three of them in my tiny winter squash bed, but darn if those weren’t the best delicata squash I’ve ever tasted! I have big delicata squash growing plans next year. Big.

And what does a delicata squash taste like? Well, I think it tastes kind of like a mild sweet potato. Texture-wise, it’s really nice and creamy. It lends itself to all kinds of preparations, but my favorite way to eat delicata squash is roasted, without a doubt. (If you ever want to try it a different way, check out this quesadilla recipe that features smoky seared delicata squash. Delicious!)

So if you’re wondering how to roast delicata squash, look no further! Read on for the detailed explanation, or scroll on down to the recipe for the quick & dirty.

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The post How to Roast Delicata Squash appeared first on Kitchen Treaty.

I love my friends. Half a dozen other moms chimed in almost immediately, letting me know I’m not alone. And sometimes that’s all you need to know.

So! Smoky Delicata Squash & Black Bean Baked Quesadillas! They have nothing to do with my bad mom day, except that they were a definite bright spot.

After I happened across a write-up for delicata squash that suggested that their mild flavor and tender flesh are perfect for soaking up the flavors around them, I decided to go for it and season the bejesus out of one for this recipe.  Sorry, crooked little buddy!

I basically gave the squash the taco meat treatment, except of course without the meat. And by that I mean that I sear the slices until they’re golden, then add some seasonings and water, give them a stir, and then let the water cook off. Just like taco meat! Except not!

Highly seasoned delicata squash are delicious, I have found. I’ve roasted them for years, but this preparation is a definite winner, too. Another thing that’s nice about delicata – and, for me, cooking them this way – is that you really don’t need to remove the tender, edible peel. I’ve never been a big fan of the peel, but the lazy side of me insisted I try cooking them this way with the peel on. And they were great! The key is that they’re pretty thinly sliced, so I don’t find myself gnawing on a hunk o’ peel. Because no one wants a hunk o’ peel.

Protein-rich black beans, seared onions, and pepper jack complete the picture. Fold ’em over and bake them for 20 minutes, and your bad parenting day is all but forgotten. Especially if you shut yourself in a room with them and blast Beth Orton music while chowing down. Who I suppose seems like a weird “bad day” choice but there is something about Beth that I just find strangely therapeutic. Beth and quesadillas.

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The post Smoky Delicata Squash & Black Bean Baked Quesadillas appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Roasted Delicata Squash with Feta and Rosemary
• Roasted Delicata Squash Recipe Ingredients
• Adaptations/Variations
• How to Make It

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

“Squash” is such an ugly word. Say it 10 times fast. Other than that being sort of an impossible task, it also helps you realize just how ugly the word is.

Which is kind of too bad, because squash itself – as in butternut, pumpkin, spaghetti, delicata – is pretty awesome. Actually, I suppose squashes are sort of lumpy and bumpy and often goblin-colored, but as a foodstuff? Come hither.

This particular recipe makes use of the lovely delicata squash. Delicata look a little like chubby striped zucchinis, but inside is a, well, delicate-flavored squash that lends itself well to all sorts of pairings.

This recent post – Roasted Ambercup Squash with Brown Butter – by the fabulous Kiersten of the also fabulous vegetarian food blog Oh My Veggies reminded me of this treatment for delicata squash that I’ve been obsessed with for years, so I Roasted Delicata Squash with Rosemary & Feta with you today.

Squash. Squash. Squash.

It may be an ugly word, but it does make a pretty tasty dish.

Speaking of squash, don’t miss Kiersten’s Guide to Winter Squash, a terrific visual guide to common squashes along with simple tips on storage, preparation, and more.

Why You’ll Love Roasted Delicata Squash with Feta and Rosemary

• It’s super easy! Delicata is small and easy to cut, plus you don’t need to peel it. And it tastes delicious!
• It’s full of nutrients! It’s got lots of fiber, vitamin A, vitamin C, and vitamin E, plus more vitamins and minerals. (source)

Roasted Delicata Squash Recipe Ingredients

• Delicata squash – Choose squash that are heavy for their size with no large blemishes.
• Olive oil
• Rosemary – I think that fresh rosemary adds the most flavor, but you can use half the quantity of dried rosemary if that’s what you have.
• Salt & pepper
• Feta cheese – I only call for a couple of tablespoons, but if you want to add more, feel free!

Adaptations/Variations

• Omit the feta for a vegan/dairy-free version.
• Make it garlicky by tossing in 1/2 teaspoon of garlic powder with the salt and pepper.

How to Make It

1. Cut the delicata squash into half-rounds.
2. Toss with olive oil, rosemary, salt, and pepper.
3. Spread in a single layer on a baking sheet and roast until golden brown in spots and tender.
4. Sprinkle feta over the top to serve. So simple!

I hope you love this delicious spin on roasted delicata squash! I just love how the rosemary adds to the fall vibes and the feta lends a salty, creamy counterpoint to the squash.

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Roasted Delicata Squash with Rosemary & Feta

A terrific fall squash, delicata, gets tossed with rosemary and coarse salt, then it’s roasted until it caramelizes and gets all wonderful and makes the word “squash” seem not so ugly after all.

Keyword delicata squash, roasted delicata squash

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 193kcal

Author Kare

Ingredients

• 2 delicata squash about 1 pound each
• 3 tablespoons olive oil
• 1 tablespoon fresh rosemary chopped
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 2 tablespoons crumbled feta cheese

Instructions

• Preheat the oven to 400 degrees.
• With a chef's knife, cut the bottom off of the squash to create a flat, stable surface, then place it upright and slice in half lengthwise. Scoop out the seeds with a spoon. Place cut side down and slice into 1/2-inch half-rounds.
• Place squash into a large bowl and toss with the olive oil, rosemary, salt, and pepper.
• Spread onto a large rimmed baking sheet in a single layer.
• Bake for about 20 minutes or until the side facing down is golden brown. Flip and bake for another 5 to 10 minutes until squash is tender and golden on both sides.
• Place cooked squash into a serving dish and sprinkle the feta over the top. Finish with more salt and pepper if desired. Serve.

Notes

11/24/2025 recipe update: I no longer call for the squash to be peeled. I used to prefer it that way, but have since grown to love the thin, flavorful skin on delicata squash. Plus, it makes it easier to prep!

Nutrition

Serving: 1cup | Calories: 193kcal | Carbohydrates: 20g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 8mg | Sodium: 397mg | Potassium: 803mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3147IU | Vitamin C: 28mg | Calcium: 108mg | Iron: 1mg

The post Roasted Delicata Squash with Rosemary & Feta appeared first on Kitchen Treaty.