Delicata squash, perfectly roasted and stuffed with coconut-creamed kale and hearty mushrooms. A delicious side dish or main entree, perfect for your holiday table!
Let's be honest, most of us show up to Thanksgiving just for the side dishes. Am I right?
Mashed potatoes, stuffing, sweet potatoes, gravy, and all the best versions of fall veggies. Side dishes that make the best meals, hold the turkey friends… I am here for the sides!
Each year I, very delicately, attempt to slip a new side dish onto my mom's Thanksgiving menu. Don't tell her, but this will be the new addition this year.
This creamy kale and mushroom stuffed delicata squash is fragrant with fresh herbs and works perfectly as a main dish for any non-meat eaters in your family.
Let's get cooking!
HOW TO COOK AND EAT DELICATA SQUASH
Delicata squash also called “sweet potato squash”, tastes like a cross between corn and pumpkin. It has a brighter sweeter flavor than butternut squash and roasts up to tender perfection. I became enamored with Delicata squash a few years ago and it is now a fall staple in my house.
BEST COOKING METHODS FOR DELICATA SQUASH
Roasting is the ideal method to cook a delicata squash. Follow these simple instructions:
- Wash the outside of the squash well.
- Cut in half and scoop out seeds.
- Either slice into half-moon slices or cut the entire squash in half and lie flesh side down on a baking sheet.
- Season with olive oil, salt, and pepper, and fresh herbs.
- Bake at 400° for 15-20 minutes or until tender. If you cut into slices it will cook faster.
CAN YOU EAT THE SKIN OF DELICATA SQUASH?
Yes! That's the best part. No need for peeling or scooping out the flesh. The skin is tender, full of fiber, and very edible.
CREAMY KALE AND MUSHROOMS
Delicata squash is a gem, I love it, but the real star of this dish is the creamy kale and mushrooms tucked inside that sweet, earthy, tender squash.
Typically a creamed green recipe (think creamed spinach) would require butter and heavy cream, but I lightened this dish up by using just a little bit of coconut milk.
More Veggie Side Dish Recipes You Will Love
Roasted Brussels Sprouts with Pecan Brown Butter Sauce
Miso Tahini Roasted Honey Nut Squash
Easy Instant Pot Mashed Potato with Parsnips
It's pretty straightforward, roast the gorgeous squash, saute kale and mushrooms, add a touch of coconut milk, stuff all the glorious veggie goodness inside the squash. Arrange on a platter with fresh herbs and prance around your house chanting that you are the official winner of the fall season. Proudly declare yourself the queen (or king) of the holidays. You deserve it.
I hope you love this Stuffed Delicata Squash Recipe! If you make it be sure to tag me @abrapappa on Instagram so I can see your masterpiece!
Creamy Kale and Mushroom Stuffed Delicata Squash
Ingredients
- 2 delicata squash
- 2 tbsp coconut oil, melted
- salt and pepper
- Fresh herbs, bay leaf, thyme, rosemary
- 1 shallot
- 16 ounces cremini mushrooms
- 1 large head kale about 6 cups
- 1/2 cup coconut cream or full fat coconut milk
- 2 tbsp coconut oil
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Preheat oven to 400°
- Prepare the delicata squash by washing the skin, slicing in half lengthwise, and scooping out the seeds. Rub with 2 tbsp melted coconut oil, salt, and pepper.
- Scatter fresh herbs around the delicata squash. You can use a mixture of bay leaf, sage, thyme, and rosemary, or really any herbs that you like. Flip the squash flesh side down on a baking sheet trapping fresh herbs underneath. Roast in the oven for 20 -30 minutes or until a knife can easily pierce through the skin. Remove from the oven and set aside.
- While the squash is cooking prepare the kale and mushrooms: In a large skillet over medium heat, melt the coconut oil, saute shallot for 2-3 minutes until tender. Add mushrooms and saute for 4 minutes, season with salt and pepper. Add kale and stir well to wilt (about 3-4 minutes). Add coconut cream (or coconut milk) and stir well to coat all veggies.
- Arrange squash on a platter, discarding the cooked fresh herbs (you can use new fresh herbs as a garnish on the platter) fill the cavity of each squash with the kale and mushroom mixture. Serve immediately.
