Stuffed Delicata Squash with Herbed Rice and Mushrooms
Roasted delicata squash halves filled with savory herbed mushroom rice, brightened with lemon and fresh parsley. A gorgeous allergy-friendly fall dinner or holiday centerpiece.
Ingredients
- For the squash: 2 medium delicata squash, halved lengthwise, seeds removed
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the filling: 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, finely chopped
- 1 cup cooked rice (wild, brown, or basmati)
- 1/2 tsp dried thyme (or 1 tsp fresh)
- 1/4 tsp smoked paprika (optional, for depth)
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
Instructions
- 1Roast the squash
Preheat the oven to 400F (200C). Brush squash halves with olive oil, sprinkle with salt and pepper. Place cut-side down on a parchment-lined baking sheet. Roast 25-30 minutes, until tender and golden at the edges.
- 2Make the filling
Heat olive oil in a skillet over medium heat. Saute onion 5 minutes until soft. Add garlic and mushrooms; cook until mushrooms release liquid and turn golden, about 8 minutes.
- 3Season the filling
Stir in cooked rice, thyme, smoked paprika, salt, and pepper. Cook 2-3 minutes to let flavors meld. Remove from heat and stir in parsley and lemon juice.
- 4Stuff and serve
Flip roasted squash halves cut-side up. Fill generously with mushroom-rice mixture. Garnish with extra parsley and a drizzle of olive oil before serving.
