Vegan Recipes

Vegan Roasted Stuffed Delicate Squash

The Vegan Roasted Stuffed Delicate Squash is an amazing recipe. A delicious Mediterranean farro combination with almonds and dried berries is stuffed into a delicately roasted delicata squash.  These stuffed delicata squash halves serve as an excellent vegan main course paired with your favorite salad or as a robust side dish to accompany a roast turkey breast.

Tips for making this recipe:

You may prepare the stuffing and bake the delicata squash one day ahead of time and store them separately in the refrigerator for future use. Warm the filling in a pan for a few moments and the squash in the oven before arranging.

Vegan Roasted Stuffef Delicate Squash


  • Walnuts: 1/2 cup.
  • Ground cinnamon: 1 tsp.
  • Extra virgin olive oil
  • Ground nutmeg: 1/2 tsp.
  • Hazelnuts: 1/3 cup.
  • Green onion: 2
  • Farro: 1 cup.
  • Dried friut: 1/3 cup.
  • Shallots chopped: 1
  • Salt.
  • Garlic clove: 2
  • Black pepper


  1. Adjust the baking rack to the center spot and warm to 420 degrees F.
  2. While washing, pat the delicata squash smooth. Put them (the entire batch) in the microwave for approximately two to three minutes to reheat them so they’re easy to slice.
  3. Using a heating mitt, gently take them directly from the warm microwave and cut each one in half lengthwise (or wait while the squash is cold enough to grip).
  4. Remove the seeds.
  5. Afterward, you may either destroy their seeds or scrub and reheat them for future use.
  6. Apply a thin layer of olive oil to the delicata squash’s washed flesh side, covering the whole cavity.
  7. Use kosher salt for spice. In a separate dish, combine the nutmeg and ground cinnamon. Use a quarter of this combination for dressing the delicata squash.
  8. Place the delicata squash halves flesh-side down on a huge grilling pan.
  9. Grill for twenty-five minutes, till browned thoroughly and soft, in an already warm microwave.
  10. After transferring the squash over with a pair of tongs, roast it for more than two minutes.
  11. Make the stuffing while the squash is grilling. Prepare the farro perfectly in water, which is a combination of salt.
  12. Squeeze out the water that is absorbed by the farro. When it is soft and a little chewy, it is done.
  13. Heat two teaspoons of extra-virgin olive oil in a large pan.
    Put the shallots, onions, and garlic in a pan and cook over a moderate flame, stirring occasionally while the vegetables soften, for three to five minutes. Add the remaining cinnamon and nutmeg, along with kosher salt, for seasoning.
  14. Cook the nuts and dried fruit whenever they are well heated. Mix in the cooked farro until thoroughly combined.
  15. Put the stuffed squash together. Spoon the squash halves onto a serving plate after they are cooked. Cover each squash shell with a spoonful of the farro stuff.
  • Acorn or butternut squash, depending on the variety, are two more seasonal squash varieties that can be used in this recipe; just be aware that roasting times will change. You may use pearled barley, bulgur, rice, or couscous.

Frequently Asked Questions:


What is the easiest way to remove the skin of a delicata squash?
  • Put the squash in the warm water for a few minutes if it’s too difficult to cut through. It becomes smooth after grilling, so you can easily peel their skin.
Nutritional facts:

Fat: 20.1 g.

Iron: 3.2 mg.

Calories: 360.7 kcal.

Sodium: 306.7 mg.

Sugar: 6.5 g.

Vitamin A: 3164.9 IU.

Monounsaturated fat: 10.4 g.

Carbohydrates: 45.5 g.

Protein: 6.7 g.

Fiber: 8 g.

Calcium: 107.1 mg

Potassium: 1089.5 mg.

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