Mushroom-Stuffed Delicata Squash Recipe


Vegetarians will be fighting off the carnivores over this delicious, hearty entrée.

Prep Time: 30 min

Total Time: 60 min

Servings: 4


  • 1 organic onion, finely chopped
  • 3 tablespoons expeller pressed olive oil
  • 2 cloves organic garlic, minced
  • 1 organic fennel bulb, finely chopped
  • 1 teaspoon fennel seeds
  • 8 ounces organic mushrooms (crimini, button or exotic), sliced
  • 4 ounces organic shiitake mushrooms, sliced
  • 1 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly grated black pepper
  • 1/4 cup pine nuts, toasted and chopped
  • 1 tablespoon chopped Italian parsley
  • 1 teaspoon chopped fresh sage
  • 1/2 cup whole wheat or whole grains bread crumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 4 organic delicata squash, halved lengthwise and seeds removed
  • 1 teaspoon expeller pressed olive oil


1. In large skillet cook onion in 3 tablespoons oil over medium heat for 5 to 10 minutes or until onion just begins to brown. Add garlic. Cook for 1 minute more. Stir in chopped fennel and fennel seeds. Cook for 5 to 10 minutes more or until soft.

2. Stir mushrooms, shiitake mushrooms, 3/4 teaspoon of the salt and pepper into vegetables in skillet. Cook for 5 to 10 minutes more or until mushrooms are tender. Stir in pine nuts, parsley and sage. Remove from heat. Cool slightly.

3. In medium bowl toss together bread crumbs and Parmesan cheese. Fold half of the bread crumb mixture into the mushroom mixture.

4. If necessary, cut a thin strip from the bottom of each squash half so they stand upright. Place on baking sheet. Spoon mushroom mixture into squash halves. Top with bread crumb mixture. Drizzle the 1 teaspoon olive oil over the tops. Bake, uncovered, at 375° F for 30 to 40 minutes or until squash are tender and the tops are golden. Serve warm.