Turkey Sausage-Stuffed Delicata Squash

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All the flavors of fall are packed into this comforting meal. Serve one half per person as a main entree, or slice into wedges and serve as a side dish. Delicata squash are usually about 1 to 1 1/2 pounds each. If you don’t have any leftover rice, feel free to leave it out or replace with any cooked grain.


  • 1 delicata squash, halved lengthwise and seeded
  • 2 teaspoons olive oil
  • 1 tablespoon olive oil
  • 2 Italian turkey sausages (such as Jennie-O®), casings removed
  • ¼ cup finely chopped celery
  • ¼ cup finely chopped onion
  • 2 cloves garlic, minced
  • ¼ teaspoon dried sage
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried thyme
  • ¼ cup cooked wild rice (Optional)
  • 2 tablespoons coarsely chopped dried cherries
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese


Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil or parchment paper.

Brush cut sides of squash with 2 teaspoons oil. Place cut-sides down on the baking sheet.

Bake in the preheated oven until soft, 20 to 25 minutes.

Heat 1 tablespoon oil in a medium pan over medium-high heat. Add turkey sausage. Saute, breaking up into small crumbles, until browned, 2 to 3 minutes. Reduce heat to medium and add celery, onion, garlic, sage, rosemary and thyme. Continue cooking until vegetables are soft, 4 to 5 minutes. Stir in rice, cherries, and parsley until mixture is warmed through, 1 to 2 minutes.

Turn squash halves over so they are cut-side up. Fill with the sausage mixture and top with Parmesan cheese. Return to oven and bake until cheese is melted, 2 to 3 minutes.

Preparation time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Servings: 2 – Yield: 2 squash halves



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