Sausage Stuffed Delicata Squash with Parm Crisps
Recipe and photos by Launie Kettler
Fall is upon us.
Allow me to repeat, fall is upon us!
While I’ll miss the bright berries and delicate greens of summer, I’m thrilled to embrace fall vegetables like subtly sweet squash, hearty greens, and, of course, the citrus of fall.
And to me this dish celebrates the best of the burgeoning autumn season. The squash is gorgeous, the spinach is flavorful, and the sausage gives everything a kick of heat which is perfect for the cooler nights to come.
Oh, and there’s quinoa – which just ups the flavor ante. It greedily and happily absorbs the flavors that surround it and rounds out the savory notes perfectly.
Another reason I love delicata squash is I don’t feel like I’m taking my life into my own hands when I cut it in half like other varieties. (I’m eyeballing you, butternut squash. *points fingers to eyes, and then points to butternut*)
But, of course, the joy of having a good chef’s knife is that this nervousness is greatly, greatly abated. However, delicata is still my favorite squash to work with because it’s so easy, breezy, and fast to cook.I love to serve this dish to friends, because: A) Everyone digs it; and, B) You can just omit the sausage to make it a full-on vegetarian meal.
Plus, did we mention there’s crispy parmesan? Oh, yes.
Yes, there is.
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Sausage, Spinach, and Quinoa Stuffed Delicata Squash with Parmesan Crisps
About the Author
Launie Kettler is a food writer and photographer who cooks big food in a small kitchen in northern Vermont. Her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin.
Launie is also the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon.