Why You’ll Love This Stuffed Delicata Squash Recipe
This is one of those dishes I make all winter long, not just for the holidays. The squash is stuffed first and baked all at once, so everything cooks evenly and stays moist, without any extra steps or fuss. It’s the kind of recipe that looks elegant on the table but is not overly difficult to make. I’ve tested roasting the squash separately, but stuffing and baking it all at once gives you better flavor and a filling that stays moist.
As it bakes, the squash becomes tender without losing its shape, which means you can slice it cleanly and serve it beautifully. The filling strikes a balanced bite, with quinoa, lentils, nuts, and cheese coming together into a savory stuffing that’s hearty without feeling heavy.
That balance is what makes this work as both a fall dinner and part of a holiday spread. Serve it as a vegetarian main, or pair it with something fresh like my Spinach and Quinoa Salad with Feta and Dill to round out the meal.
Ingredients You’ll Need
Stuffed Delicata Squash
- Delicata squash: Naturally sweet with edible skin, ideal for baked stuffed squash.
- Cooked quinoa and lentils: The base of the hearty filling.
- Panko breadcrumbs: Help bind the mixture and add texture (gluten-free works well).
- Dried cranberries (optional): Add contrast and subtle sweetness.
- Grated cheese: Cheddar works nicely; vegan cheese is a good option.
- Walnuts: Add richness and crunch; pecans, pistachios, or sunflower seeds all work.
- Olive oil: Keeps the filling moist and helps the squash brown.
- Parsley: Freshens and lightens the dish.
- Sea salt: Essential for seasoning both the filling and the squash.
Vegan Mushroom Gravy
- Olive oil: For sautéing and building the base flavor.
- Shallots: Add sweetness and depth.
- Mushrooms: Create an earthy, savory backbone
- Vegetable stock: Forms the body of the gravy
- All-purpose flour: Thickens the gravy; you can use gluten-free all purpose flour if needed.
- Shoyu, tamari, or coconut aminos: Add umami and seasoning.
- Fresh thyme: Brings a subtle herbal note.
- Dry sherry: Adds richness and complexity.
How to Make Stuffed Delicata Squash
Step 1: Prepare the squash by trimming one end and scooping out the seeds with a long spoon, or cut the squash crosswise if needed.
Step 2: In a medium bowl, combine all of the filling ingredients until evenly mixed. Press the filling firmly into the squash boats. You may have extra filling, which can be saved and baked in a small dish, stuffed into bell peppers, or added to a grain bowl for an easy lunch.
Step 3: Lightly coat the outside of the squash with olive oil and sprinkle with salt. Place on a parchment-lined baking sheet. Bake at 375°F for about 35 minutes, until a paring knife slides in easily and the squash is tender.
Step 4: While the squash bakes, make the mushroom gravy. Sauté the shallots in olive oil until softened, add the mushrooms and cook until deeply browned, then stir in the flour and cook briefly. Gradually whisk in the vegetable stock, followed by the shoyu, thyme, and sherry, and simmer until thickened and smooth.
Step 5: Slice the squash into neat rounds, garnish with parsley, and serve warm with the mushroom gravy.
Baking the squash after stuffing allows everything to cook together, so the filling stays moist while the squash softens just enough to hold its shape.
Vegan Mushroom Gravy Notes
This is one of my favorite back-pocket sauces to have on hand during the cooler months. I usually make the gravy while the squash bakes, since it comes together quickly on the stovetop.
The gravy adds depth and richness to this vegetarian stuffed squash, but it’s just as useful spooned over tofu, cauliflower steaks, or tempeh. Cremini mushrooms are my go-to, though shiitake or oyster mushrooms bring a more pronounced, earthy flavor if you want to switch things up.
Make-Ahead & Storage Tips
- You can assemble the squash and fill it up a day ahead, cover, and refrigerate. Bake just before serving for a stress-free make-ahead squash recipe that works well for entertaining. The mushroom gravy can also be made in advance and gently reheated on the stovetop.
- For a complete meal or holiday table, this pairs nicely with Roasted Sesame Ginger Brussels Sprouts or something bright like Roasted Carrots with Calabrian Chili Yogurt and Mint.
Recipe FAQs
Yes. You can assemble the squash a day ahead and refrigerate it unbaked, then bake just before serving. Leftovers reheat well in a 350°F oven until warmed through.
Farro, cooked brown rice, or a mix of wild rice work well here, as long as the grains are fully cooked before mixing the filling.
Yes. Use gluten-free breadcrumbs and a plant-based cheese, and choose tamari or coconut aminos for the gravy.
Make sure the filling isn’t overly wet and press it firmly into the squash before baking. Baking everything together also helps excess moisture evaporate while the squash cooks.
This dish shows how a simple combination of seasonal ingredients can turn into something both practical and presentation-worthy. If you make it, let me know how you served it. For something light alongside, a simple green salad with Lemon Garlic Aquafaba Dressing is always a good idea.
More Seasonal Favorites
If you give this stuffed delicata squash recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.
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Stuffed Delicata Squash with Vegan Mushroom Gravy
Ingredients
Stuffed Delicata Squash:
- 2 delicata squash, washed and one end trimmed, all seeds removed
- ½ cup cooked quinoa
- ½ cup cooked lentils
- ⅔ cup panko breadcrumbs, GF are fine
- ⅔ cup dried cranberries, optional
- ⅔ cup grated cheese, I used cheddar. Vegan cheese works here too.
- ½ cup chopped walnuts, pecans and pistachios are great too; use sunflower seeds if you’re nut-free
- 1 teaspoon sea salt + extra for sprinkling on squash
- 2 Tablespoons chopped parsley for filling + extra for garnish
- 4 Tablespoons olive oil for filling + extra to coat exterior of squash
Vegan Mushroom Gravy:
- 2 Tablespoons unrefined, cold-pressed extra-virgin olive oil
- 1/3 cup minced shallots
- 1 pound cremini mushrooms, wiped clean, thinly sliced or chopped (whatever you prefer)*
- 2 cups vegetable stock, preferably homemade
- 2 1/2 Tablespoons all-purpose flour
- 1 Tablespoon shoyu, tamari, or coconut aminos
- 2 teaspoons fresh thyme
- 1/3 cup dry sherry
- Sea salt and freshly ground black pepper, to taste
Instructions
- Prepare squash: you can either trim one end of the squash and use a long thin spoon to scoop out the seeds or cut the squash in half (crosswise) if you don’t have a long spoon or are using a larger squash.
- Combine all filling ingredients in a medium bowl.
- Push the filling into the squash tightly. It’s ok if you don’t end up using all of it. You can save it for another use.
- Lightly oil the outside of the squash and season with salt. Transfer squash to a parchment lined baking sheet.
- Bake at 375 F for 35 minutes, until tender. You can test tenderness by poking the squash with a paring knife. If the knife goes in without resistance, it’s done.
- Slice neatly into stuffed rounds and garnish with parsley, if desired. Serve with mushroom gravy.
Vegan Mushroom Gravy:
- Heat olive oil in a medium saucepan over medium heat. Add shallots and mushrooms and saute until mushrooms have sweat out, about 8 minutes. In the meantime, whisk together the stock, flour, shoyu, and thyme in a medium bowl or large measuring cup until smooth. Set aside. Add the sherry to the shallot and mushroom mixture and cook for 1 minute.
- Stir the stock mixture into the saucepan. Bring to a boil and simmer until your sauce begins to thicken, about 2 minutes. Taste for seasoning and adjust as needed. I usually add ¾ teaspoon salt if I’m using an unsalted stock.
Notes
- The vegan mushroom gravy recipe makes about 4 cups.
- Feel free to use other mushrooms, such as shiitake or oyster mushrooms for a more interesting flavor.
- You can assemble the squash and fill it up a day ahead, cover, and refrigerate. Bake just before serving for a stress-free make-ahead squash recipe that works well for entertaining. The mushroom gravy can also be made in advance and gently reheated on the stovetop.
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