Roasted Stuffed Delicata Squash Recipe

Make the best Stuffed Delicata Squash for an easy, flavorful fall meal. In this recipe, sweet roasted delicata squash is filled with seasoned chicken sausage and finished with a dollop of herbed ricotta for a simple dish ready in about 35 minutes.

Delicata squash is one of the easiest winter squashes to prepare: it’s compact, cooks quickly, and its thin skin becomes tender and edible after roasting. Its natural sweetness and creamy texture pair beautifully with savory fillings, making it ideal for stuffing. This recipe combines roasted delicata with crumbled Italian-style chicken sausage and a bright herbed ricotta to create a balanced, satisfying fall dish.

Ingredients

Below are the ingredients used in this stuffed delicata squash dish along with a few substitution suggestions. For the exact quantities, see the recipe card section at the bottom.

• Delicata squash – smaller than many winter squashes; choose two large (about 1½ lb each) or four smaller squash. If you can’t find delicata, acorn squash can be used but its skin is tougher and usually not eaten.
• Olive oil – or another neutral oil such as avocado or vegetable oil, used for roasting and sautéing.
• Salt and black pepper – to taste and to season both the squash and filling.
• Loose chicken sausage – I used sweet Italian chicken sausage; you can substitute turkey or pork sausage, or remove sausage from casings if buying links.
• Onion – diced yellow or sweet onion for a mild, complimentary flavor.
• Garlic – fresh minced garlic gives the best aroma and flavor.
• Dried sage – adds an earthy, fall-appropriate note that pairs well with sausage.
• Ricotta cheese – used to top the stuffed squash; it can be seasoned with dried herbs for brightness.
• Dried basil, parsley, and oregano – mixed into the ricotta for an herbed finish.

Instructions

These step-by-step directions will guide you through roasting the squash, preparing the sausage filling, and finishing the dish. The total time is roughly 35 minutes.

1. Preheat the oven. Set the oven to 425°F (220°C).
2. Prepare the squash. Slice each delicata squash lengthwise from stem to tip and scoop out the seeds. Brush the cut flesh with olive oil and season with salt and black pepper. Arrange the halves cut-side up on a rimmed baking sheet.
3. Roast the squash. Roast for about 20 minutes, until the flesh is fork-tender and easily pierced.
4. Cook the aromatics. While the squash roasts, heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Add the diced onion and cook 4–5 minutes until softened. Add the minced garlic and cook for an additional minute.
5. Brown the sausage. Add the loose chicken sausage to the skillet. Cook and crumble the meat until evenly browned, about 7–9 minutes, then stir in the dried sage. Cook another minute, then remove from heat and set aside.
6. Make the herbed ricotta. In a small bowl, combine the ricotta with dried basil, parsley, oregano, and the remaining salt and pepper to taste. Stir until well mixed.
7. Assemble and finish. Spoon the cooked sausage into the cavity of each roasted delicata half. Add a few dollops of the herbed ricotta on top of each stuffed squash. Return the filled squash to the oven for 3–5 minutes to warm the ricotta and meld flavors. Remove and serve immediately, garnished with chopped fresh parsley if desired.

More squash ideas

This stuffed delicata squash makes a great weeknight dinner or a seasonal side. Other squash preparations—such as salads, risotto, or pasta sauces—also work well when you’re stocking up on fall produce. Try varying the filling to suit your preferences: swap sausage for mushrooms and grains for a vegetarian version, or use different herbs and cheeses to change the profile.