We love Delicata Squash because it’s SO easy to prepare. No peeling- just slice in half and scoop out the seeds. It cooks fast and tastes similar to sweet corn- so even people who aren’t squash fans will enjoy it!

We choose to stuff it with savory mushrooms, Italian chicken sausage and top it with parmesan cheese.

Stuffed Delicata Squash

• 4 large delicata squash, ends cut off, sliced vertically and deseeded
• 1 package of Bilinski’s Organic Mild Italian Chicken Sausage
• ½ small onion, diced
• 3/4 cup of  chopped Crimini Mushrooms
• 2 garlic cloves, minced
• 4 stalks of celery, minced
• 6 tbsp. of Organic Valley shredded Parmesan Cheese
• 1 teaspoon salt
• your favorite fresh herbs to taste

Preheat oven to 400°F. Brush the cut sides of the squash with oil and sprinkle with salt. Place face down on a large baking sheet. Bake until tender and browned on the edges, about 20 to 25 minutes.

Meanwhile, in a large saute pan cook sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned.

We used a food processor to chop the sausage and mushrooms to get a uniform texture.

Add the onion and celery; cook until celery is soft, about 8 to 10 minutes. Add the mushrooms to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms are soft and cooked through.

Divide (1/2 cup) between the squash, top with parmesan cheese and bake 10 minutes.