This post contains affiliate links and may earn commissions on recommended products. As an Amazon Associate, I earn from qualifying purchases.

For an impressive side or vegetarian main, try stuffed delicata squash! It’s filled with wholesome brown rice, tender vegetables, and dried fruit for a sweet-savory taste of fall.

Two roasted delicata squash halves filled with a mixture of greens, nuts, and herbs, placed on a metal tray with a striped cloth beside it.

This year I grew a few different kinds of squash in my garden, and delicata squash immediately became our favorite.

Of all the winter squash, delicata is one of the easiest to prepare, thanks to its thinner skin and oblong shape. It’s not as sweet as some other winter squash varieties so it’s great for a variety of recipes, or just enjoying roasted with salt and pepper.

One way to make this squash a star is to stuff it. Similar to stuffed peppers, the squash is cooked and then filled with a wonderfully savory filling. My recipe is vegetarian, so it’s perfect for meatless Mondays, or even offering as a vegetarian main during the holidays.

Ingredients for stuffed delicata squash

Full list of ingredients including quantities is located in the recipe card.

Top-down view of cooking ingredients labeled: cranberries, mushrooms, delicata squash, cooked rice, parsley, cinnamon, garlic, parmesan, onion, olive oil, kale, and walnuts on a wooden surface.

You’ll need:

Delicata squash
Onion
Mushrooms
Kale
Garlic
Cooked brown rice
Dried cranberries
Walnuts
Cinnamon
Parmesan

When choosing your squash, make sure the skin is smooth, with no soft spots or wrinkles. Delicata squash is usually yellow or tan with green stripes and an orange interior. They’re one of the easiest winter squash to slice and de-seed, making it perfect for roasting in slices or stuffing halves.

Nearly variety of mushroom will work for this recipe. Cremini (baby bella), white button, and shiitake are all good options that are widely available.

Two roasted squash halves filled with a mixture of greens, nuts, and cheese on a textured surface, with parsley leaves on the side.

How to make this recipe

Preheat your oven to 425°F. Make sure you have a rack placed in the center shelf of the oven.

Cut the squash lengthwise down the middle and scoop out the seeds and stringy flesh. Rub the cut insides with olive oil and sprinkle with salt and pepper.

Place cut-side down on a lined baking sheet. Bake until tender and lightly browned on the edges, about 25 minutes. The squash is ready when it is tender and easily pierced with a fork, but not collapsing in on itself.

Four halved acorn squashes seasoned and placed on a foil-lined baking sheet.

Four uncooked striped squash lined up on foil-covered baking sheet, wooden surface below.

Make the filling while the squash is roasting. Heat olive oil in a skillet set over medium. Once the oil is hot, add the onions, mushrooms, and kale. Cook until the vegetables are soft, 5-7 minutes. Add the garlic and cook 1 minute, until fragrant. Remove from heat.

In a large mixing bowl, combine the cooked vegetables with the brown rice, cranberries, walnuts, and cinnamon. Taste and add salt and pepper if needed.

A pan with sautéed vegetables, including kale and onions, on a wooden surface next to a striped cloth. A black spatula rests in the pan.

A white bowl with brown rice, chopped walnuts, cranberries, mushrooms, and greens, placed on a wooden surface with a striped cloth beside it. A gray spoon is on the bowl's edge.

Flip over the cooked squash so it is skin-side down. Divided the filling between each half. Note that depending on the size of your squash, you might have extra filling.

Sprinkle on parmesan cheese. Return the squash to the oven and bake for another 7-10 minutes, until the cheese is melted.

Four stuffed squash halves on a foil-lined baking sheet, filled with rice, vegetables, and herbs.

Four stuffed squash halves with toppings on a foil-lined baking sheet, garnished with cheese and herbs.

Recipe suggestions

I like the nutty flavor of the brown rice, but you can swap in white rice if you prefer. Quinoa is also a good substitute.

Any other hearty green can be used in place of the kale. Spinach, chard, and beet greens are all great options.

The walnuts can be swapped with chopped pecans or slivered almonds.

If you prefer, you can omit the dried cranberries and cinnamon for purely savory side.

Have extra filling? Serve it on its own!

If you can’t find delicata squash, you can also make this recipe using acorn squash or small butternut squash. Note that different varieties of squash might take longer in the oven to be tender.

Two halved squash on a baking sheet, filled with a mixture of vegetables, nuts, and herbs, garnished with fresh parsley.

Enjoy this stuffed delicata squash for dinner tonight served with a turkey tenderloin, or as a standalone dish!

Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.