Stuffed Delicata Squash | The Real Simple Good Life

Stuffed Delicata Squash

Two of our fall and winter favorites are brussels sprouts and delicata squash, and our stuffed delicata squash is the perfect combo for these ingredients. When these two veggies are in season we make it a point to have them regularly for some of our favorite and most frequently made meals. For example, the delicata squash is perfect for our pear and squash chicken skillet and brussels sprouts are a key ingredient in our chicken skillet with bacon brussels sprouts.

For this dish, we wanted to do an easy dinner featuring these two veggies. Oh, and we decided to add in some bacon and sausage for good measure. Duh, that makes total sense! You were probably already going there anyhow!

Stuffed delicata squash

This stuffed delicata squash is full of flavor and packed with hearty vegetables. It’s a healthy meal that can easily be added to your work-week rotation since it’s ready in about 35 minutes. Just throw the squash in the oven to bake, and while it is cooking you can get the bacon, sausage and brussels stuffing ready on the stove. Once the squash is ready, just fill it up and dig in!

Stuffed delicata squash two

We’d love to hear about it if you make these! Take a picture and tag us on Instagram #realsimplegood so we can find it.

Enjoy.


Stuffed Delicata Squash

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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 2
Author: Justin + Erica Winn
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Ingredients

  • 1 delicata squash
  • 6 pieces bacon - diced
  • 1/2 lb brussels sprouts - ends cut off and sliced into thin shavings
  • 3 precooked sausages - sliced
  • 1 cup mushrooms - sliced
  • 1/2 leek or onion - diced
  • 2 tsp garlic powder
  • 1 tbsp apple cider vinegar
  • salt + pepper to taste

Instructions 

  • Preheat your oven to 400 degrees and line a baking sheet with tin foil.
  • Cut the squash in half lengthwise and scoop out the seeds. Place it cut side down on the baking sheet and place in the oven for 30 minutes.
  • While the squash is cooking, heat a large pan over medium heat.
  • Add the bacon and cook until crispy. Remove with a slotted spoon and place on a paper towel lined plate.
  • When the squash has 10 minutes left to cook, add brussels sprouts, onion/leek and apple cider vinegar to the rendered bacon fat in the pan over medium heat. Sprinkle with salt and pepper and garlic powder. Cook down, stirring every couple minutes.
  • After 5 minutes, add in the mushrooms, bacon and sausage. Cook down for about 5 minutes, until sausage is hot.
  • Remove the squash from the oven, fill it up with the brussels mixture and serve.
Tried this recipe?Take a picture and tag @realsimplegood so we can see it!

 

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