Sausage-Stuffed Delicata Squash

A weeknight-worthy fall dinner of tender-skinned delicata squash, seasoned heritage pork, sweet onion and Parmesan.

Serves: 4  ·  Total time: 45 min

From this delivery

• 2 delicata squash
• 1 mixed onion, finely diced

Recommended Iron & Acre additions

• About 1 lb heritage ground pork
• Grass-fed Parmesan

From your pantry

• Olive oil
• Kosher salt and black pepper
• 1 teaspoon dried thyme, sage or Italian seasoning

Method

1. Heat the oven to 425°F. Halve the delicata squash lengthwise and scoop out the seeds. Rub the cut sides with olive oil and season with salt and pepper.
2. Place the squash cut-side down on a sheet pan and roast until it begins to soften, about 20 minutes.
3. Meanwhile, brown the pork in a skillet over medium heat. Add the diced onion, seasoning, salt and pepper; cook until the onion is soft and the pork is fully cooked.
4. Turn the squash cut-side up. Divide the pork mixture between the squash halves and finish with grated Parmesan.
5. Return to the oven until the squash is tender and the filling is golden, 8–12 minutes. Slice each half in two to serve.

See the October 15 delivery guide for the rest of this week’s vegetables.