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+ servings

Autumn Stuffed Delicata Squash With Apple Bourbon Sauce

Tamara Andersen
Tender delicata squash stuffed with an apple, sage, walnut, and ground chicken stuffing is topped with a savory apple bourbon sauce!
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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Dish
Cuisine American
Servings 2
Calories 570 kcal


  • 2 delicata squash 1 per serving



    • 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
    • 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


    • 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!


    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.


    Calories: 570kcal
    Tried this recipe?Let us know how it was!