Turkey chilli stuffed Delicata Squash

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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.

Cut it lengthwise, removed the seeds in preparation for baking
Place squash halves on baking sheet, cut sides down.
Bake till soft and browned on edges
Fill with chilli mixture, top with cheese


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


  1. Preheat oven to 400 degrees F.  Spray a baking sheet with nonstick spray.
  2. Place squash halves on the baking sheet, cut sides down.  Bake until soft, about 20 minutes.
  3. Meanwhile, in a large skillet, brown turkey over medium-high heat, breaking it up as it cooks, season with salt and pepper.
  4. When meat is browned and cooked, add, onion, garlic and diced green pepper.  Cook till soft.  Add kidney beans, frozen corn.
  5. Add the can of Rotel tomatoes, tomato sauce, water, cumin, chili powder, smoked paprika, dash of cinnamon and bay leaf.
  6. Cook and simmer over medium low heat about 30 minutes, stirring occasionally.
  7. Remove bay leaf, invert the squash and fill each half with the turkey chili.
  8. Top with cheese and bake until melted about 5 minutes, top with fresh cilantro.

There you have it. Delicata squash has a sweetness like a sweet potato, in fact it is also called sweet potato squash. Enjoy!


28 Replies to “Turkey chilli stuffed Delicata Squash”

    1. Great Sue, I hope you’re able to try it out. You can really stuff it with anything you like, it has a wonderful delicate taste with a slight sweetness to it. Maybe that’s why it’s called Delicata squash? 🙂

      Liked by 1 person

    1. You’re absolutely right Judi. Mini casseroles, I hadn’t thought of that, good call there 🙂 Yes, the spaghetti squash was great too, I’m making a mental note to get myself one this week. I love that you can use it instead of pasta.


    1. Oh no Mimi – that has to be so tough. I love cheese, all types, but I try to cut back too, so I cheat and buy low fat mozzarella, but it’s just not the same is it? 🙂


  1. Loretta,
    Delicata squash is one of my favorites. I love the ease of using it and the taste…always wonder if it is the taste or the skin that gave it the name delicata 🙂
    I had posted baked rings of delicata squash on my blog a couple of years ago. But I also love your idea of stuffing it with chili! Going to make this for a football game dinner soon! In our home, it is football festival these days- my husband is a huge Patriots fan and likes inviting friends over to watch the game.

    Liked by 1 person

    1. Ahh really Sandhya? I’ll have to go back and do a search on your blog. Wow, you guys are into football eh? Here it is British football, not American football. I don’t understand all those rules in American football, do you? I’m sure this will go down well with the guys. You can add some of your Indian yuminess to stuff the squash. 🙂 Go Patriots!

      Liked by 1 person

      1. Thanks Loretta! I don’t understand all the football rules much either but join the Patriots There are a few women like me who focus on the menu for these games- pregame munchies, half time food and then the desserts 🙂


  2. Wow, Loretta! You hit it out of the flavor park with this one. I love Delicata squash and using them this way keeps me from having to cube them all up to cook in the chili. I’d just love to dive into one of those and just dare me to get through that cheese!


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