Whether served as a main course or side dish, these little stuffed squashes are always a hit.
One of my favorite winter squashes is the sweet little Delicata. Their compact size, and quick cook, makes them a perfect weeknight dinner side, or even main course if stuffed! They have a sweet orange flesh, store well for a long time, and are loaded with vitamins and minerals. Another bonus, this winter squash has an edible peeling, so you will get some extra fiber as well.
The Swiss chard has been magnificent this year, abundant, large leafed, and beautifully colored. A quick chop of a few leaves adds a nice dimension to this dish. You can substitute spinach or other green if you do not have the chard.
I’ve used pineapple sage here because my plant in the garden is giant! If you’ve never grown this, look for it next year, a quick crush of the leaves imparts a lovely scent of both pineapple and sage, but it doesn’t add a pronounced pineapple flavor when cooked. If you can’t find it, substitute another fresh sage here, or any other herb you really love. Thyme would be lovely, or rosemary.
I’ve added an organic vegan sausage to this for a little extra dimension, so this is perfect for a meatless meal night. Serve it with a nice salad for a full meal. To serve as a side for a larger gathering, you can slice them in half after the second bake and fill the platter, leaving a couple whole for those who want to make this their main course.
Twice Baked Delicata Squash with Swiss Chard
- 2 Delicata squash
- 2 tbsp. olive oil
- 1 small yellow onion
- 2 cloves garlic
- 4 leaves Swiss chard
- 1 tbsp. butter
- 2 tbsp. pineapple sage, minced
- 2 organic vegan sausage patties, browned
- 2 ounces dairy-free or traditional Cheddar
- Few pinches of smoked paprika
Preheat the oven to 350 degrees and float a little water on a baking sheet.
Slice the squash in half lengthwise and remove the seeds. Place cut side down on the baking sheet and bake on the middle rack for 30 to 35 minutes, or until the flesh and peelings are tender. This will depend on the size and hardness of the squash. Remove from the oven and let cool until you can handle them. Scoop out the flesh into a bowl.
While the squash is cooking, heat a sauté pan over medium high and add the olive oil followed by the onion. Cook for a few minutes until softened, then add the garlic and the chard, and continue cooking until everything is softened. Mix in the pineapple sage just to warm.
Add the chard mixture to the flesh of the squash, season, and taste. Lightly season the shells as well.
Stuff the squash shells with the mixture, break up the soy sausages and divide to the top of the shells, then sprinkle with the cheese and paprika.
Pop under the broiler or in a hot oven until the cheese is melted, and serve.
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