Stuffed Delicata Squash with Wild Rice, Mushrooms & Kale

When the cool season arrives, few dishes feel as comforting as stuffed delicata squash. This recipe combines the natural sweetness of roasted squash with a hearty filling of wild rice, mushrooms, kale, and herbs for a nutrient-dense vegetarian main dish. It’s perfect for holiday tables, meal prep, or any cozy weeknight dinner.

Ingredients

• 2 medium delicata squash, halved lengthwise and seeds removed

• 2 Tbsp olive oil, divided

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 cup mushrooms, chopped (shiitake or cremini work well)

• 2 cups kale, stemmed and chopped

• 1 cup cooked wild rice (or brown rice)

• 1 tsp fresh thyme (or ½ tsp dried)

• Salt & black pepper to taste

• 2 Tbsp Parmesan or nutritional yeast (optional, for topping)

Instructions

1. Prepare the squash.
   Preheat oven to 400°F. Drizzle cut sides of squash with 1 tablespoon olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 25–30 minutes, until tender.

2. Cook the filling.
   In a skillet, heat the remaining olive oil over medium heat. Sauté onion until softened, about 3 minutes. Add garlic and mushrooms; cook 5 minutes until mushrooms release liquid. Stir in kale and cook until wilted, 2 minutes more.

3. Mix.
   Remove from heat. Stir in rice, , thyme, and season with salt and pepper.

4. Stuff the squash.
   Flip roasted squash halves cut-side up. Spoon filling evenly into each cavity. Top with Parmesan or nutritional yeast, if using.

5. Bake again.
   Return stuffed squash to the oven for 10 minutes, until warmed through.

6. Serve hot.
   Garnish with extra thyme or parsley if desired. Serve as a vegetarian entrée or hearty side dish.