Courtney Johnson . Jan 15 . 1 year ago Share Post

Stuffed Winter Squash

@cokocooks

Winter is the time for all the cozy recipes! That is the exact vibe this Stuffed Winter Squash recipe gives off. It starts with a warm roasted squash stuffed with a savory filling, and finished with some melted parmesan cheese. What is more cozy than that!? I love this recipe for many reasons. The first being I used my favorite squash variation of the million squash options.

Close up of stuff winter squash

Kabocha squash is my absolute favorite squash. Actually is is probably my favorite vegetable now that I think about it. It has a subtle sweet flavor, but then a hearty potato texture. The best way I can describe the taste is a mix between a butternut squash and a sweet potato. It is so good to roast and eat sweet or savory. I also love how you can eat the skin of this squash. That is one thing that keeps me away from a butternut squash is peeling it. That is a tough job… Now if you haven’t tried a kabocha squash I highly recommend now that they are in season. If you can’t find one or you already have a different squash on hand, feel free to use any other hearty winter squash of your choice.

Stuffed winter squash ingredients

The filling for the Winter Squash Recipe is not only super easy, but there are so many different flavors and textures that work so well together. It starts with a base of wild rice. I cook the rice in chicken broth to add more flavor. Then for some protein, use pork or turkey sausage. The sausage adds so much flavors with all the spices that are already in the meat. Another super important ingredient to this dish are some dried cherries. You could also sub cranberries, but they just add that hint of sweetness to balance out the savory. To liven up this recipe some is thyme leaves. Fresh herbs always add so much to a dish and I love the thyme pairing with the subtle sweetness of the squash. For a little crunch in the mixture is some walnuts. This ingredient is definitely optional, but it is one of my favorite ways to add more texture and crunch. Last but not least is a little parmesan to finish it off. The bite and saltiness are just what this recipe needs as a finishing touch.

stuffed winter squash cut in the middle

I have been wanting to make a stuffed squash recipe for a long time with a kabocha squash but just never got around to it. Now I wish I had sooner, because this recipe is a keeper! Every bite is a mouth full of flavor, and I love how I am fueling my body with lots of delicious ingredients. Anyone looking for a cozy meal this winter, please make/send them this Stuffed Winter Squash recipe before it is too late. For another kabocha squash recipe, try my Parmesan Kabocha Squash Fries.

Stuffed Winter Squash

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Stuffed Winter Squash

A stuffed kabocha squash with a delicious savory filling

Prep Time 15

Cook Time 1

Ingredients

1 Kabocha squash
1/4 cup dried cherries
1 shallot
1/2 lb ground turkey sausage
1 clove garlic
1 cup wild rice
2 cups chicken broth
1/4 cup chopped walnuts
2 tbsp fresh thyme leaves
1/4 cup parmesan cheese
salt to taste

Instructions

Preheat oven to 400 degrees and slice squash in half.
Deseed squash and place face down on a roasting pan. Let roast for 40-60 minutes until the flesh is soft when poked with a knife.
Cook wild rice with chicken broth according to package instructions.
Finely chop shallot and garlic and saute in a pan for 2-3 minutes until fragrant. Add in ground sausage and brown until fully cooked through. Then stir in cooked rice, walnuts, dried cherries, and fresh thyme.
After the squash has fully cooked, stuffed each half with the rice mixture. You may have leftover rice.
Top each half with a sprinkle of parmesan cheese and place back in the oven to melt the cheese for about 2-3 minutes.
Then ready to serve.

Enjoy!

* Follow me on instagram @_cokocooks or feel free to ask questions or leave any comments!

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