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A casserole dish with four halves of roasted winter squash filled with cheese-topped stuffing
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5 from 1 vote

Stuffed Winter Squash

Stuffed winter squash takes many forms. This healthy and tasty version can be made with your favorite squash and grains, and you can easily make it vegetarian by leaving out the chorizo or adding plant-based meat.
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Course: Mains
Cuisine: American
Servings: 4 servings
Calories: 369

Ingredients

  • 2 acorn, delicata, dumpling, or carnival squash, cut in half through the stem and seeded
  • 2 teaspoons olive oil, plus more for the squash and dish
  • 3/4 teaspoon kosher salt
  • 6 ounces chorizo or sweet sausage, crumbled or cut into small pieces
  • 1 cup chopped leeks, (2 small leeks)
  • 1 cup chopped apple, (1 to 2 apples)
  • Freshly ground black pepper
  • 2 cups tender greens , (spinach, tatsoi, kale, Swiss chard), stems removed and leaves thinly sliced crosswise into ribbons
  • 4 fresh sage leaves, coarsely chopped
  • 2 cups cooked millet, rice, or quinoa
  • 1/2 cup finely grated Parmesan or Cheddar cheese, (optional)
US - Metric

Instructions

  • Preheat the oven to 375° F.
  • Rub the cut side of each squash half with olive oil, and oil an ovenproof dish or baking sheet. Sprinkle the whole baking dish with 1/2 teaspoon of the salt. Lay the squash, cut side down, in the dish and bake until it's very tender when pricked with a fork, 30 to 40 minutes. Remove the squash from the oven and increase the oven temperature to 425°F.
  • Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the chorizo and fry until browned. Remove from the pan and set aside. Add the leeks to the hot oil and cook until soft, about 3 minutes. Add the apple, remaining 1/4 teaspoon salt, and pepper, and cook for another minute. Add the greens and cook until sorta wilted and softened, about 2 minutes. Add the sage, cooked grains, and reserved chorizo. Cook for another minute, stirring to combine, and remove from heat. Taste, and adjust the salt and pepper, if needed.
  • Turn the cooked squash over in the baking dish so it's cut side up. (Be careful as steam will escape when you turn the squash.) Scoop the filling into the cavity of each squash half, piling it into a mountain so that it holds as much as possible. If desired, sprinkle with the cheese. Bake until everything is warmed through, about 15 minutes. Serve warm.

Notes

Stuffed Winter Squash Variation

Crumbled crisp fried bacon (about 4 strips) is a great substitute for the chorizo.
Crumbled corn bread is a delicious substitute for the grain. When you make corn bread and have a few pieces left over, crumble them and freeze them.
If you don’t have leeks, substitute a medium red onion or a couple shallots.
If you don’t have Cheddar, substitute Parmesan or other sharp cheese.

Nutrition

Serving: 1portion | Calories: 369kcal | Carbohydrates: 54g | Protein: 11g | Fat: 13g | Saturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 764mg | Fiber: 5g | Sugar: 4g