Move over butternut, acorn, and spaghetti squash and make from for the cute little delicata, an heirloom variety of squash with a thin edible skin, which makes it much easier to work with and take less time to cook. It is an heirloom variety with a pale yellow or beige skin and shallow ridges with dark green mottled stripes. As its name suggests, the delicata’s lack of a tough outer skin means that it is more fragile and doesn’t last as long in the produce section as most winter squash, which can make it hard to find.
I recently discovered the delicata and it has become my new favorite. It’s smaller size and thin, edible skin make it perfect for stuffing and roasting. For a quick and easy weeknight meal, try this Stuffed Delicata Squash with a hearty filling made with sausage, kale, and cheese.
Stuffed Delicata Squash
Yields 4 servings as a side dish or 2 servings as main entrée
2 medium-sized Delicata squash, washed, halved and seeded
3 tablespoons extra-virgin olive oil, separated
8 ounces Italian-style sausage, casing removed
1/2 small onion, diced
2 cloves garlic, minced
1 tablespoon fresh sage, chopped
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