Stuffed Delicata Squash w/White Beans, Greens & Sage









This recipe is a good reminder that for an easy, elegant and hearty meal, squashes are the perfect containers to stuff with beans, greens, vegetables and herbs. Most noteworthy for me is the use of the pungent fresh herb sage.  Delicata squash is fabulous because it is sweet and the skins are completely edible! Try substituting your favorite combinations and experiment freely. Any pungent herb such as thyme, rosemary, and marjoram will also taste great with earthy sweet squashes, as would substituting green lentils (cooked with sauteed mushrooms, carrots, onions and celery) in place of beans.

Note: I prefer to pressure cook my beans but canned beans are perfectly fine, just rinse them well. If you pressure cook them, 1 cup dry beans will be ample to stuff 2 delicatas. Leftover stuffing is fine to eat by itself, or with eggs!



  • 2 delicata squash,halved and seeds scooped out
  • 1 large clove garlic, smashed and minced
  • 2 TBS extra-virgin olive oil
  • 1 15oz. can small white beans (canneloni or great northern would be good too), drained and rinsed well
  • 4 large handfuls of greens of choice (spinach, kale, collards), washed , lightly dried & torn to bite sized pieces
  • 1 TBS fresh sage (or substitute mixture of herbs)
  • 1/2 cup whole wheat breadcrumbs
  • 1/4 cup parmesean cheese
  • cracked black pepper & salt to taste
  • dusting of paprika


Preheat oven to 375. Place squash halves (cut side up) on a baking pan. Drizzle surface with olive oil, and rub gently around entire squash, including the shell. Season with coarse salt & pepper. Bake in oven until flesh is tender – about 40 minutes or so. My secret for perfect squash is after about 25 minutes, I sprinkle some water around and on top of the squashes (a tablespoon at most). This creates a moist environment in the oven and caramelizes the sugary juices of the squashes (or vegetables) and they taste fantastic. The bottoms will brown beautifully; the exposed tops will form a delicate skin that protects the soft texture of roasted squash.

Delicata squash ready for baking

The Saute:

While squash is baking, saute garlic in olive oil for a minute until fragrant. Add greens and allow to wilt, then add beans, sage, S & P. Mix gently. Set aside.

The Saute: pressure cooked white beans, garlic, spinach, S & P


Mix breadcrumbs and parmesean cheese together in a small bow. Set aside 2 – 3 TBS, and mix the rest into the saute.

Simply fill each squash half with some bean stuffing. Sprinkle with leftover parmesean & breadcrumb mixture. You can drizzle a DROP of olive oil on top to brown the breadcrumbs, and dust with a touch of paprika for color.

Roasted delicata squash, ready to fill.

Bake on pan in 400 degree oven until hot and golden, about 15 minutes. (Check to make sure the topping doesn’t burn.)

Sorry I don’t have a final picture of the composed dish! It was made during SQUASH Meatless Monday, and I had many dishes going at once. I will get a picture up next time I make this…or send me yours to post!










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