I usually live, eat, and breathe a recipe for a week or two before I share it. It helps me adjust any flavors, baking times, and ingredients. My taste buds can change too, so having it a few different times of day helps confirm things for me. I also test it on friends and family to get an honest reaction.
And sometimes, I just go with my instinct that something is good, healthy, and easy to make. This recipe is one of those. I roasted delicata squash for the first time a few nights ago and I knew instantly that it's a worthy squash to have in your repertoire. It's easy to slice, or at least easier than butternut or acorn squash. It's tender in about 30 minutes of roasting and doesn't need much if any seasoning beyond a bit of oil and salt.
I roasted and then stuffed the squash with kale mushroom stuffing (recipe also below). You can easily make this a meal by adding some cooked lentils to the stuffing or add some ground protein to it. And they'll be enough stuffing for four delicata squash or eight squash boats, so feel free to double the squash recipe for eight servings. For other stuffing ideas, try herb cornbread stuffing or a Mexican-style stuffing.
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