Stuffed Delicata with Wild Rice

Delicata squash takes its name from a thin, edible skin that needs no peeling after a quick roast. These halves are filled with wild rice, mushrooms, sage, cranberries, and pecans for a cozy American sheet-pan dinner.

Serves 4 · 20 min prep · 50 min cook

Estimate for one serving

• 390 cal
• 11g protein
• 58g carbs
• 16g fat
• 3g fiber

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Ingredients

• 2 medium (about 1.5 lb total) delicata squash
• 3/4 cup dry wild rice blend
• 8 oz cremini or shiitake mushrooms
• 1 celery stalk
• 1 large shallot
• 2 garlic cloves
• 5 fresh sage leaves
• 1/3 cup dried cranberries
• 1/3 cup chopped toasted pecans
• 1.75 cups vegetable or chicken broth
• 3 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp apple cider vinegar
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp chopped fresh parsley
• 2 oz crumbled optional goat cheese or feta

Instructions

1. 1Preheat the oven to 400°F. Halve the delicata squash lengthwise and scoop out the seeds. Brush the cut sides with olive oil, season with salt and pepper, and place cut-side down on a parchment-lined sheet pan.
2. 2Roast for 20 to 25 minutes until the flesh is tender and the edges begin to caramelize. Flip cut-side up and keep warm.
3. 3Meanwhile, rinse the wild rice blend. Bring the broth to a boil in a small saucepan, add the rice and salt, cover, and simmer until tender and liquid is absorbed, about 40 minutes (or follow package timing). Fluff and let steam off heat.
4. 4While rice cooks, finely dice the mushrooms, celery, and shallot. Heat remaining olive oil in a skillet over medium heat. Sauté the shallot and celery 4 minutes until softened.
5. 5Add the mushrooms and cook until they release moisture and turn golden, 6 to 7 minutes. Stir in minced garlic and chopped sage; cook 1 minute more.
6. 6Fold the mushroom mixture, dried cranberries, most of the pecans, maple syrup, and vinegar into the cooked wild rice. Season generously with salt and pepper and stir in most of the parsley.
7. 7Mound the stuffing into each delicata half, packing lightly. Return to the oven for 8 to 10 minutes to heat through and lightly toast the top.
8. 8Finish with remaining pecans, parsley, and crumbled goat cheese if using. Serve two halves per person as a complete vegetable-forward dinner.