Autumn Stuffed Delicata Squash With Apple Bourbon Sauce
Tender delicata squash stuffed with an apple, sage, walnut, and ground chicken stuffing is topped with a savory apple bourbon sauce!
Click to rate!
Ingredients
- 2 delicata squash - 1 per serving
Squash
Stuffing
- 1 small onion - peeled and cut in chunks
- 1 medium apple - peeled, cored, and cut in chunks
- ¼ cup walnuts
- a generous handful of fresh sage
- a generous handful of parsley
- 1 teaspoon garlic - minced
- ½ pound ground meat see notes
- 1 egg - beaten
- ⅓ cup panko
- ½ teaspoon smoked paprika
Apple Bourbon Sauce
- 1 tablespoon olive oil
- 1 shallot - minced
- ¼ cup bourbon
- ¼ cup good apple cider
- ¼ cup chicken broth/stock
- 1 teaspoon dijon mustard
- 1 teaspoon apple cider vinegar - optional see notes
- ½ teaspoon sea salt +/-
- fresh ground pepper
Instructions
- Preheat oven to 425 degrees (400 convection roast.
- Slice the delicata squash in half lengthwise. Scrape the pulp and seeds out with a spoon. Set the halved squash on a baking pan or sheet.
- To the bowl of a food processor, add the onion and apple. Pulse until finely minced. Using a fine sieve or cheese cloth, press the liquid from the onion/apple mixture. Add to a mixing bowl.
- Add the walnuts, sage, parsley, and garlic to the processor. Pulse until finely chopped. Add to the mixing bowl.
- Add the ground meat, egg, panko, and smoked paprika to the mixing bowl.
- Using your hands (please!) thoroughly mix all ingredients together.
- Press the mixture into each delicata squash half.
- Place baking pan into the preheated oven. Roast until tender and browned on the edges, and the meat mixture is firm - about 25 minutes +/-.
- While the squash is cooking, make the sauce. To a small saute pan over medium high heat, add the olive oil and minced shallot.
- When the shallot is fragrant and soft, add the bourbon, and cook until liquid reduces by about half.
- Add the apple cider, chicken broth, dijon mustard, and vinegar (if using).
- Cook until mixture slightly is reduced - about 4 to 5 minutes.
- Season with salt and several grinds of pepper.
- Serve each stuffed squash half with a generous spoonful of the apple bourbon sauce. You can eat the skin!
Notes
I love ground chicken thigh meat in this dish. Use your preferred lean ground meat. Macros are based on regular (not extra lean) ground turkey.
I love a bit of acidity in sauces, but that's not for everyone. Feel free to skip the vinegar.
Acorn squash, little dumpling, or any small winter squash makes a good substitute. Cook until tender when pierced. Keep in mind the skin may not be palatable.
Macronutrients (approximation from MyFitnessPal): 570 calories; 30 g protein; 16 g carbohydrates; 30 g fat.
Nutrition
Calories: 570kcal
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com