Stuffed Delicata Squash with Spinach, Walnuts and Dried Cherries

  • Yield: 3 servings 1x


A vegetarian stuffed delicata squash


  • 3 delicata squash, cut in half length wise and seeds scooped out
  • 1/3 cup coarsely chopped walnuts
  • 3 tablespoons olive oil, divided
  • 1 large leek, sliced thin
  • 1 large or 2 small garlic cloves, minced
  • 1 teaspoon minced fresh rosemary
  • 6 oz baby spinach
  • 1/4 cup bread crumbs
  • 2 tablespoons dried cherries
  • 1/3 cup shredded sharp white cheddar or similar


  1. Preheat oven to 375F degrees.
  2. Place scooped out squash on a baking sheet lined with foil. Drizzle 1 tablespoon of the olive oil over the squash halves and sprinkle with salt and pepper. Roast in a preheated oven for 25 minutes.
  3. Meanwhile, heat a medium sauté pan over medium heat. Toast walnuts in dry pan for 5 minutes or so just to toast them- keep on an eye on them as they can burn quickly! Remove from heat and set aside.
  4. Add additional 2 tablespoons of olive oil to the pan. Add leeks and sauté about 8 minutes until soft. Add garlic and rosemary and cook until spinach is wilted about 3-4 minutes more. Season with a pinch of salt and pepper and remove from heat to let cool.
  5. Just before the squash is done roasting, add the bread crumbs, dried cherries and shredded cheese to the spinach/leek mixture. Season with additional salt and pepper if needed.
  6. Remove the squash from the oven and divide the spinach mixture evenly between the 6 squash halves. Return to the oven for an additional 10 minutes to heat through.
  7. Serve warm. These save and reheat beautifully!