Cheesy Curried Mushroom & Onion Stuffed Delicata Squash

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Over the weekend, and after a Trader Joes trip, I decided to try something new and make some stuffed Delicata squash as a side for dinner. I originally got the idea from the little sticker on the squash saying to throw in some veggies and cheese and bake it up, and decided to get a little creative and add a little bit extra flavor. It turned out so delicious, that I decided to share my recipe with you too!

What You’ll Need to Make Stuffed Delicata Squash

2 Delicata Squash

2 cups chopped Mushrooms

1 cup chopped Onions (I used Hawaiian Sweet)

1/2 cup Asiago Cheese

1/2 cup Red Leicester Cheese

2 tbsp Olive Oil

1 tbsp Butter or Butter Subsitute (I used butter flavored Smart Balance)

1 tbsp hot curry paste

Salt & Pepper to taste

Baking the Delicata Squash:

First thing you’ll want to do is take the Delicata squash and poke some holes in them so they can bake through. I took a chopstick and stabbed it a few times. Then put it in a baking pan and stick it in the oven at 350° for 30-40 minutes or until they feel soft.

Sautéing the Stuffing:

Put your Olive Oil in a frying pan and heat it up. Toss in the onions and let them sauté for a few minutes so they’ll soften on their own a bit. Then throw in your mushrooms, butter (for better flavor), curry paste, and salt and pepper to taste. The 1 tbsp of hot curry paste adds just a slight kick, but if you like more heat go ahead and add more!

Stuffing the Delicata Squash

Once the squash has finished baking, pull it out of the oven and cut each one in half horizontally. Use a spoon to scoop out the seeds and stringy bits inside.Once it’s all set you can put them back in your baking pan and fill each half with your sautéed mixture and then grate your Asiago and Red Leicester cheese over the top of each half. The more the better!

Broil the Stuffed Delicata Squash

Put the Delicata Squash under your broiler for 5-7 minutes or until the cheese is bubbly and melty. Once it’s done, it’s ready to eat and be enjoyed!

You can eat these on their own as a meal, or you can add them to another dish as a side!

Angie

Angie is a coffee-fueled writer, artist-wanna-be, and over-worker who currently resides in a tiny fixer-upper near Salt Lake City with her boyfriend and 70lb rescue pittie. She works full time in Customer Service/Computers, part-time in retail and fashion, goes to school part-time on and off, maintains this and another couple of blogs, as well as volunteers with rescue dogs. In her free time, what little of it there is, she likes to read, play nerd games, craft and create art, and spend time with all of the awesome people in her life.

http://www.mysocalledchaos.com

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