Has anyone tried Delicata Squash before? When a friend recently handed me this squash, I had no idea what to do with it. I had never cooked it before, but assumed it must come from the squash family. I mean gosh, have you seen the varieties of squash that are available around Thanksgiving and Christmas time? Many use the various types of squash to decorate around the holidays. Well, I was certainly up for trying this unusual cylindrical looking vegetable. They are cream colored with green stripes and are known to have good culinary qualities. The best part? The skin is delicate, so there’s no peeling involved, you just bake it, stuff it and eat it. At least that’s what I did. So read on.
Stuffed Delicata Squash
- 4 Delicata squash, halved, seeded
- 1 pound lean ground turkey
- 1/2 teaspoon kosher salt
- 1/3 cup onion
- 2 cloves garlic, crushed
- 2 green bell peppers, diced
- 10 ounces canned Rotel mild tomatoes with green chilies
- 1/2 cup canned tomato sauce
- 1/2 cup water
- 3/4 tsp cumin
- 1/4 tsp chili powder
- A dash of cinammon
- 1 can kidney beans, rinsed and drained
- 10 oz. frozen corn
- 1/4 tsp smoked paprika
- 1 bay leaf
- 6 tablespoons shredded sharp cheese
- fresh cilantro for garnish
- Preheat oven to 400 degrees F. Spray a baking sheet with nonstick spray.
- Place squash halves on the baking sheet, cut sides down. Bake until soft, about 20 minutes.
- Meanwhile, in a large skillet, brown turkey over medium-high heat, breaking it up as it cooks, season with salt and pepper.
- When meat is browned and cooked, add, onion, garlic and diced green pepper. Cook till soft. Add kidney beans, frozen corn.
- Add the can of Rotel tomatoes, tomato sauce, water, cumin, chili powder, smoked paprika, dash of cinnamon and bay leaf.
- Cook and simmer over medium low heat about 30 minutes, stirring occasionally.
- Remove bay leaf, invert the squash and fill each half with the turkey chili.
- Top with cheese and bake until melted about 5 minutes, top with fresh cilantro.