Roasted Stuffed Delicata Squash

Roasted vegetables = cold weather comfort food. This one is a favorite from October to April, aka the Rochester extended winter season.

To get started, wash and dry the delicata squash. It’s usually still carrying some old baggage, namely dirt from the field. Once he’s clean and shiny, cut in half (perk: delicatas are easier to chop through than most of the gourd family) and scoop out seeds. (Save the seeds and roast them; that’s another recipe for another day.)

If you like your vegetables steamed, you can just combine the stuffing ingredients and add them to the squash before baking. But if you like things a little crispier, I’d recommend roasting the stuffing on a separate pan. Either way, combine Brussels sprouts, red onion, kale, and cherries. Toss with olive oil and salt and pepper to taste. Add the mixture, either divided between the two halves or spread on a baking sheet. Bake at 400ºF for 15-20 minutes. If you’ve been roasting the stuffing separately, add it to the squash now. At this point you also want to add the goat cheese and pumpkin seeds, both sprinkled on top. Continue roasting for another 15-20 minutes, or until the squash is fork tender.

Let cool for several minutes before consuming as a hearty and healthy vegetarian dinner!