Roasted Stuffed Delicata Squash

1. 1

   Roasted vegetables = cold weather comfort food.

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   This one is a favorite from October to April, aka the Rochester extended winter season.

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   To get started, wash and dry the delicata squash.

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   Its usually still carrying some old baggage, namely dirt from the field.

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   Once hes clean and shiny, cut in half (perk: delicatas are easier to chop through than most of the gourd family) and scoop out seeds.

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   (Save the seeds and roast them; thats another recipe for another day.)

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   If you like your vegetables steamed, you can just combine the stuffing ingredients and add them to the squash before baking.

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   But if you like things a little crispier, Id recommend roasting the stuffing on a separate pan.

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   Either way, combine Brussels sprouts, red onion, kale, and cherries.

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    Toss with olive oil and salt and pepper to taste.

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    Add the mixture, either divided between the two halves or spread on a baking sheet.

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    Bake at 400 degrees F for 15-20 minutes.

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    If youve been roasting the stuffing separately, add it to the squash now.

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    At this point you also want to add the goat cheese and pumpkin seeds, both sprinkled on top.

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    Continue roasting for another 15-20 minutes, or until the squash is fork tender.

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    Let cool for several minutes before consuming as a hearty and healthy vegetarian dinner!

* Per serving · 4 servings · Values may vary.