Stuffed Delicata Squash for Two

The sweet flavor and flaky texture of Delicata squash makes it perfect for stuffing. In season from October to December, delicate squash is just the right size for two people and makes a satisfying appetizer or healthy and light meal during the winter. In this simple gourmet recipe, delicata squash is split into two and baked in the oven until soft and tender. It is stuffed with a mixture of barley, red cabbage or kohlrabi, chopped apple, cremini mushrooms, yellow onions, pumpkin seeds, tart apple juice, and mustard. This is one of the healthy vegetable recipes that's for dinner.

Of course, you can also use other types of squash to make this recipe. Winter squash and butternut squash are also excellent for stuffing and will make a nice presentation when baked in half and stuffed. Winter squash is better than summer squash varieties when it comes to roasting and stuffing because they have a thicker skin compared to the thinner-skinned summer squash varieties. The skin is important for holding the shape and structure of the squash as it cooks in the hot oven. The stuffing can also be quite heavy and if the skin is not thick enough, the squash might fall apart.

Recommended Wine

Reisling

Difficulty Level

Average

Ingredients

½ C raw barley

1¼ C vegetable broth

1 delicata squash, split down the middle, seeds removed

1 C shredded red cabbage OR kohlrabi

1 C chopped apple

6 cremini mushrooms, diced

1 small yellow onion, diced

1 clove garlic, minced

½ C pumpkin seeds, hulled

½ C tart apple juice

1 tsp prepared mustard

¼ C cooking oil

Preparation Instructions

Preheat the oven to 400F. Place the delicata halves, cut-side down on a well-oiled cookie sheet and bake for 1 hour.

In a saucepan, combine the raw barley and the vegetable broth, bring to a rolling boil, then allow to simmer for 20 minutes.

While the barley cooks, wash and prepare the vegetables as indicated in the ingredients list.

In a small bowl, combine the apple juice, mustard and cooking oil.

During the last 10 minutes of baking the squash, combine the barley, cabbage, apple, mushroom, onion, garlic, pumpkin seeds, juice, mustard, and cooking oil in a large skillet. Sauté lightly until onion is translucent and apples are soft. Set aside.

Remove squash from oven, being careful of the steam. Flesh should be tender and easily pierced with a fork. Set the squash halves, cut-side up, on serving dishes and fill each half with the barley mixture until they are well-filled. Serve and enjoy.