Stuffed Delicata Squash with Olive Walnut Salsa

Stuffed Delicata Squash with Olive Walnut Salsa

Serves 6-10

Ingredients

3-4 small delicata squashes, trimmed, halved, and seeded

4 tbsp extra-virgin olive oil, divided

1 cup chopped olives

1/2-3/4 cup crumbled walnuts

1/2 cup finely chopped red onion

1/2 cup low-sugar dried cranberries

2 tbsp finely chopped fresh parsley

2 tbsp lemon juice

2 tbsp red wine vinegar

2 tbsp minced garlic (optional)

Salt and pepper to taste

  1. Preheat the oven to 425ºF. Brush the squashes on both sides with 2 tablespoons of olive oil, and place on a parchment lined baking sheet, skin side up. Sprinkle with some salt and roast until tender but not falling apart, about 20-30 minutes.

  2. Meanwhile, in a large bowl, mix up all the remaining ingredients.

  3. When the squash is done cooking, spoon even amounts of the olive-walnut mixture into the hollowed out squashes.

Tips

  • Smaller delicata squashes are good for this recipe because people can each get one half of a squash. If you can only find larger squashes, you can also cut them into quarters

  • Definitely use the low sugar cranberries. A little sweetness is important to balance out the dish, but you don’t need to too much.

Ben Mastracco