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Author Notes: Growing up with a huge garden, we had many varieties of vegetables, including squash. As a child, I loved Acorn Squash and really thought that was the only squash in the world! Today, we have so many choices and I have a new love, Delicato Squash! This is one of many ways I enjoy it. —BerryBaby
- 2 10 oz. each Delicato Squash
- Olive oil
- Salt and Pepper
- Wash the squash in cool water, dry thoroughly.
- Cut the squash in halves, lengthwise, clean out seeds and discard seeds.
- Brush the cut side of the squash with olive oil, coating entire surface.
- Sprinkle cut side with salt and pepper.
- Place squash halves, CUT SIDE DOWN in baking dish and cover with foil.
- 400 degree oven bake for 25 minutes.
- Remove foil and turn squash over, CUT SIDE UP.
- Bake until flesh is starting to brown around the edges about 10-12 minutes.
- Remove from oven, cover loosely with foil and set aside.
Onion Apple Stuffing
- 1 cup White Onion
- 1 cup Granny Smith (or Jonagold) Apple
- 1/4 cup Fresh Lemon Juice
- 2 tablespoons Salted Butter
- Salt and Pepper
- Dice onions into 1" pieces. Set aside.
- Dice apple into 1" pieces and toss with lemon juice to coat all the pieces. (Apple skin may be peeled or left on depending on your preference.)
- Melt butter in skillet on medium heat and add onion. Saute until translucent.
- Remove from pan and set aside.
- In the same pan, add a bit more butter, if needed, and add apples.
- Sautee apples until starting to brown slightly. They should be firm and not too soft.
- Return onion to pan and toss with the apples.
- Add salt and pepper to taste.
- Turn off heat and let it rest on the stove.
- Using a fork, fluff the flesh of the squash, leaving it in the squash shell.
- Evenly spoon the Onion Apple Stuffing on top of the fluffed squash flesh.
- Place under broiler for 2-3 minutes.
- This recipe was entered in the contest for Your Best Savory (Winter) Squash Recipe
- This recipe was entered in the contest for Your Best Weeknight Roast
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