Apple Sage Stuffed Maple Roasted Delicata Squash

November 6, 2018

APPLE SAGE STUFFED MAPLE ROASTED DELICATA SQUASH

 

 

Though the turkey typically takes center stage come Thanksgiving, there are endless plant-based options to add to your holiday spread that will impress every guest. Mixing in some healthier options can just be just as delicious, but won’t leave you feeling bloated once the meal is over. Hearty soups, stuffed squashes, veggie-dense stuffings, cashew cream based green bean casserole or mushroom gravies, and roasted vegetable variations make it easy to fill your plate with nostalgic, healthy sides.

 

These maple delicata squashes are a favorite, because delicatas are one of the few squashes that you can actually eat the skin! The stuffing can be served on it’s own or be made into muffins, if you choose. They highlight lots of seasonal produce like apples, cranberries, sage and of course, the squash. You could sub in any other squash if you prefer, just make sure not to consume the skin if you’re using ones like acorn or butternut.

 

2 delicata squash, halved lengthwise and deseeded

1 tbsp maple syrup

1 tbsp olive oil

Sea salt and black pepper

 

2 cups cubed baguette (day old preferred, but you can only toast at 350 degrees for 10 minutes to dry it out)

1 apple, chopped

¾ cup sliced leeks

¾ cup chopped celery

¾ cup dried cranberries

1 tbsp fresh rosemary, minced

1 tbsp fresh sage, minced

¾ cup vegetable broth

 

  • Preheat oven to 400 degrees

  • Rub delicata halves with olive oil until well coated

  • Divide maple syrup into the middle of each half and then rub to coat the insides

  • Sprinkle with sea salt and black pepper

  • Face down on a nonstick baking sheet, roast squashes for 25-20 minutes at 400 degrees

  • Meanwhile, saute leek in a frying pan over medium heat in a little olive oil for 5 minutes

  • Add celery and cook for another 5 minutes

  • Add apples, cranberries, sage, rosemary, salt and black pepper and continue cooking for 5 more minutes

  • Add bread cubes and broth and keep stirring until all the liquid is absorbed

  • Once the squashes are done, spoon stuffing mixture into each one, then put back in the oven to cook for 10 more minutes

     

     

     



 

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