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This stuffed delicata squash is a simple and delicious dinner for fall! It’s made with delicata squash, ground turkey, apples, kale and fresh seasonal herbs.

Stuffed delicata squashes on a platter.

 

Stuffed Delicata Squash

Delicata squash is one of my favorite winter squashes! It’s easy to cut, easy to cook, and it’s the perfect squash for stuffing with a filling and serving as a stuffed dish. This stuffed delicata squash is made with roasted squash and a simple skillet filling of ground turkey, kale, apple, and topped off with herbs and dried cranberries.

It’s paleo, whole30, gluten-free, and AIP-friendly, and perfect for a fall or winter dinner!

The Ingredients for the Stuffed Delicata Squash

  • Delicata Squashes. I always have luck finding them at the grocery stores in my area during the fall and winter.
  • Salt and pepper. You can omit pepper for AIP.
  • Ground Turkey. You can also use ground pork, or ground sausage if you prefer that over turkey.
  • Yellow Onion and Garlic. 
  • Gala Apple and  Kale.
  • Chicken Broth and Olive Oil.
  • Fresh Rosemary Leaves and Fresh Thyme. To season the dish!
  • Dried Cranberries. I like these!

How to make Stuffed Delicata Squash

  • Prepare the delicata squashes. Wash well and slice off the stem. Slice in half vertically and scoop out the seeds.
  • Season the squash. Top the cut side of the squash with 1 tbsp olive oil, 1 tsp thyme, and salt and pepper to taste. Place the squash cut side down on the baking sheet.
  • Bake the squash. Roast the squash in the oven for 35-40 minutes or until it’s soft. Set aside.

Delicata squash on sheet pan.

  • Brown the turkey. While the squash roasts, prepare the filling by browning the ground turkey and seasoning with salt and pepper. Set aside when cooked.
  • Saute the onion, garlic, kale, and apple. Using the same pan, heat 1 tbsp of olive oil over medium heat and saute the onion and garlic for 3-4 minutes. Add the chopped apple and saute for another few minutes to soften. Add the kale and stir to lightly saute.
  • Add the turkey back to the pan along with the chicken broth, and rosemary. Stir to combine until the kale is softened and the broth is evaporated.
  • Fill the squashes and enjoy! Serve the squashes by stuffing the filling into the squash and topping with dried cranberries.

Where do you buy delicata squash?

You can find delicata squash at lots of different grocery stores in the fall and winter. Availability can vary by region, but I always have luck finding it during the fall and winter in my area.

Can you eat the skin on delicata squash?

You can! The skin is very thin and edible. I like to eat this recipe with a fork and knife and eat it all, without cutting off the skin.

Can you use different proteins in this recipe?

You can also use ground pork, or ground sausage if you prefer that over turkey.

Stuffed delicata squash on platter.

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Stuffed Delicata Squash

  • Author: Michelle
  • Total Time: 50 min
  • Yield: 4 servings 1x
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Ingredients

Units Scale
  • 2 delicata squashes
  • 1 tbsp olive oil
  • 2 tsp fresh thyme, divided
  • Salt and pepper to taste (omit pepper for AIP)
  • 1/2 lb ground turkey
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 1/2 gala apple, peeled and diced
  • 1 1/2 cups kale, destemmed and chopped
  • 1/4 cup chicken broth
  • 2 tsp fresh rosemary leaves
  • 3 tbsp dried cranberries

Instructions

  1. Preheat the oven to 400 F and line a large baking sheet with parchment paper.
  2. Prepare the delicata squashes by washing well and slicing off the stem. Slice in half vertically and scoop out the seeds.
  3. Top the cut side of the squash with 1 tbsp olive oil, 1 tsp thyme, and salt and pepper to taste. Place the squash cut side down on the baking sheet.
  4. Roast the squash in the oven for 35-40 minutes or until it’s soft. Set aside.
  5. While the squash roasts, prepare the filling by browning the ground turkey and seasoning with salt and pepper. Set aside when cooked.
  6. Using the same pan, heat 1 tbsp of olive oil over medium heat and saute the onion and garlic for 3-4 minutes. Add the chopped apple and saute for another few minutes to soften. Add the kale and stir to lighly saute.
  7. Add the turkey back to the pan along with the chicken broth, and rosemary. Stir to combine until the kale is softened and the broth is evaporated.
  8. Serve the squashes by stuffing the filling into the squash and topping with dried cranberries.

Notes

All nutrition facts are estimated and will vary.

  • Prep Time: 10 min
  • Cook Time: 40 min

Nutrition

  • Serving Size: 1
  • Calories: 224
  • Fat: 8.1g
  • Carbohydrates: 30.7g
  • Fiber: 3.7g
  • Protein: 14g