Golden roasted squash. Savory mushroom rice. Fresh herbs. This is fall cooking at its best!
This stuffed delicata squash is filled with savory herbed mushroom rice for the ultimate cozy fall dinner. Allergy-friendly: nut-free, dairy-free, and egg-free.
Stuffed Delicata Squash with Herbed Rice & Mushrooms
(Nut-Free, Dairy-Free, Egg-Free)
Ingredients
For the Squash:
2 medium delicata squash, halved lengthwise, seeds removed
2 tbsp olive oil
½ tsp salt
¼ 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)
½ tsp dried thyme (or 1 tsp fresh)
¼ tsp smoked paprika (optional, for depth)
Salt & pepper, to taste
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
Instructions
Roast the Squash:
Preheat the oven to 400°F (200°C).
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.
Make the Filling:
Heat olive oil in a skillet over medium heat.
Sauté the onion for 5 minutes until soft. Add garlic and mushrooms; cook until mushrooms release liquid and turn golden, about 8 minutes.
Stir in cooked rice, thyme, smoked paprika, salt, and pepper. Cook 2–3 minutes to let flavors meld.
Remove from heat; stir in parsley and lemon juice.
Stuff & 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.
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