Stuffed Delicata Squash Boats

Fall has finally decided to show its face in Northeast Ohio! After a 90 degree week in September, and some high 70s-low 80 degree days thrown in since, the cool weather has arrived, and I am more than thrilled. I live for cooler weather, I really don’t fare well in the summer months. With the turn to cooler weather, Mother Nature brings in the hearty produce. Pumpkins, winter squash, kale, Brussels sprouts, and beets just to name a few.

I would like to shine a spotlight on a lesser known squash, the Delicata. This delicious little number is popping back up at the farmers market the deeper we get into fall. They have charming little stripes, and best of all, there is no need to peel the skin off! Savory herbs are dominating the markets, and this makes for a match made in heaven for all fall and winter produce. I love to buy these in large amount and dry them for use throughout the winter when fresh, local produce is scarce. Our local farmers market has a vendor that makes some killer chicken sausages, an essential part to this dish.

So pull on those sweaters and fuzzy socks that have been packed away all summer, crank up that oven you’ve been avoiding the entire hot summer, ready your knives and dig in to this savory fall dish.


What you need...

  • 2 medium delicata squashes (about 10 oz), cut in half, seeds removed
  • 1/2 cup (2.25 oz) diced apples
  • 3/4 cup (2.5 oz) diced poblano peppers
  • 1/4 cup (1-5/8oz) diced onion
  • 2 cloves of garlic, roughly chopped
  • 1/4 cup (1 oz) chopped pistachios or pecans
  • 2 tablespoons honey
  • Salt and pepper to taste
  • 8 oz chicken sausage (a maple or apple flavor is the best)
  • 3 springs of thyme
  • 1 tablespoon low fat butter
  • Spray oil
  1. Preheat the oven to 450 degree Fahrenheit. Place the delicata squash halves on a line baking sheet, pan and squash lightly sprayed with oil. Liberally salt and pepper. Roast for 30 minutes.
  2. While the squash roasts, remove the the sausage from the casings. In a non-stick pan, cook the sausage and crumble is while it cooks. 
  3. Once the chicken is nicely browned, remove from the pan and set aside. Melt the butter, and lightly sautee the apples, peppers, onion and garlic until they start to soften. Turn off the heat, mix in the sausage, pistachios/pecans and honey. Salt and pepper to taste.
  4. Once the squash timer goes off, take them out of the oven and carefully fill the boats with the sausage mixture. Sprinkle the leaves from the thyme on top.
  5. Return to the oven and continue to bake for another 15 minutes, or until the squash is tender. Once done, remove from the oven and let sit for 5 minutes until it's cool enough to dive on in and eat.

Serves 2 to 4 people, makes 4 boats total. 

Macros per one boat: 7g fat, 28g carbohydrates, 6g protein, 199 Calories. (These are approximate and can vary due to preparation type and other factors)