Recipe: Seasonal Stuffed Squash

October 23, 2024Plate Method Recipes Recipes: Fall & Winter

Many of us think of roasted squash as a simple side dish to top with butter and brown sugar. But the numerous squash varieties are quite versatile and make for wonderful presentation pieces as part of an entrée. If you’re relatively unfamiliar, these squash tend to have a sweet and mildly earthy flavor, almost as if zucchini/summer squash and sweet potatoes were smooshed together! The flesh is firm when raw, like the root vegetables cousins, though it softens a lot during cooking.

Depending on your preferences and pairings, you can easily find a squash that complements. We suggest acorn, kabocha, or delicata for this recipe, thanks to their similar textures and flavors, ranging from sweet to mildly sweet. With a half squash portion as your starchy vegetable and the filling providing ample veggies and protein, you could pair a simple non-starchy veggie to make it fully Plate Method aligned—or serve it on its own for a satisfying and nutrient-dense meal!

Seasonal Stuffed Squash

Serves 4

Ingredients:

2 medium hard shell squash (kabocha, acorn, or delicata)
2 Tbsp + 1 teaspoon olive oil, divided
3 cups chopped veggies for filling, such as: onion, celery, carrot, bell peppers, mushrooms, torn kale or spinach
1 lb lean ground chicken or turkey
1/2 C chicken or vegetable broth
1/2 tsp dried thyme
1/2 tsp dried sage
1/2 tsp garlic powder
Salt and pepper, to taste
For topping: 1/2 C shredded parmesan cheese; 1/2 C Panko breadcrumbs

Directions:

Preheat oven to 375 degrees F.
Wash the outside shell of each squash and dry well. Place the squash on the cutting board and use a sharp chef’s knife to carefully slice each squash in half. Scoop out and discard the inner flesh and seeds.
Drizzle 1 teaspoon olive oil onto each squash section; sprinkle with salt and pepper. Place 4 half squash sections, cut side down, onto a baking sheet and roast in the oven for 45 minutes or until fork-tender.
While the squash is roasting, prepare the veggie and meat filling. Chop desired vegetables for filling, such as 1 cup chopped onions, 1/2 cup celery, 1/2 cup carrots, 1/2 cup bell peppers, and 1/2 cup torn spinach (or your preferred combination).
Add the remaining 1 tablespoon of oil to the large sauté pan over medium heat. Add chopped veggies (starting with the firmest/driest), such as onion, celery, and carrot. Sauté for 4 minutes, then add remaining veggies (as desired). Cook an additional 2 minutes or until onions are tender.
Remove veggies from pan and set aside in a medium bowl.
To a warm pan, add ground chicken or turkey. Using a wooden spoon, break up ground meat into smaller sections. Season with salt and pepper. Stir to coat all meat with seasonings and to continue cooking through.
As the meat cooks and starts to become drier, add broth, dried thyme, sage, and garlic powder to the pan. Stir to combine and allow the liquid to steam the meat all the way through, another 1-2 minutes.
When the meat is thoroughly cooked, add the veggies back to the skillet and stir well to combine.
By this time, the squash should be close to done roasting. If fork-tender, remove the squash from the oven and divide the meat and veggie filling between each section.
If desired, top with shredded parmesan and breadcrumbs. Cook for an additional 3-5 minutes to melt cheese and toast breadcrumbs.
Serve each squash half paired with an additional non-starchy vegetable side.

Swaps and additions:

For the veggies – omit peppers, mushrooms and add in 1/2 C chopped apple and/or 1/4 C dried cranberries
For the ground meat – cooked lentils, quinoa, or crumbled tempeh
For the broth – tomato sauce or marinara

For more information on the different types of squash: https://www.eatingwell.com/article/7871849/health-benefits-of-winter-squash/