Stuffed delicata squash

December 13, 2:09 PMFood ExaminerEric Burkett

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Delicata squash (Cornell University)

This is a great recipe for stuffed delicata squash, the beautiful, cream-colored gourd with dark green stripes and rich, gold flesh. It tastes similar to sweet potatoes and is, occasionally, called sweet potato squash as a result. The filling, made from mushrooms, dried cranberries, and whole wheat breadcrumbs, and seasoned with with sage, is sweet and earthy tasting. This would be a nice side or even a main dish for a holiday meal.

When I first devised this recipe for work, I used acorn squash, but acorn's size didn't work well with our take-out packaging. Delicata fits the bill nicely. Regarded as an heirloom variety (a term I hate, but I won't go into that now) delicata first became popular after it appeared in New York City in 1894, introduced by Peter Henderson & Co., a seed company which may no longer exist. Popular the next 30 years or so, it fell out of favor and began to reappear several years ago. Delicata has a thin skin which may have made it unappealing for long-distance transport, but when sauteed, the skin is edible which is nice because the delicata is a pain to peel. If you can't find delicata, acorn and sugar loaf squashes would work nicely, as well.

3 delicata squashes, halved lengthwise, seeds removed
1 lb mushrooms (cremini or button), stemmed and chopped
3/4 cup red onion, diced
1 tbsp sage, finely chopped
1 cup boiling water
3 cups breadcrumbs, whole wheat
1 cup dried cranberries
1/2 cup sliced almonds
1/4 lb butter
Salt and pepper

Preheat oven to 375 degrees.

• Placing cut side down, bake squash until flesh is just tender (the flesh should give just a little when you press the skin gently). When finished baking, turn cups right side up, and season with salt and pepper.
• Reconstitute cranberries in hot water, allowing to soak for at least 15 minutes.
• In a large sauté pan, melt ¾ of the butter over medium heat and sauté mushrooms, onions, and sage until onions are translucent and mushrooms are tender. Add breadcrumbs and stir until crumbs are lightly browned. Mix in cranberries with soaking liquid, and almonds. Season with salt and pepper.
• Mound stuffing into squash halves, dot with remaining butter and bake until crisp on top. Serve hot.