Pook's Pantry Recipe Blog

A Life in Food by real-life Chef Cheryl Bennett

Vegetarian

Vegetarian Stuffed Delicata Squash with Farro

Stuffed Delicata squash is an easy vegetarian dinner that is a great meatless option for weeknights, but is also perfect for your Thanksgiving table.

Delicata squash have a thin, edible skin, which means that you don’t have to peel them. Because they are smaller than most of the other fall and winter squash, handling them is an easy task.

Stuffed delicata squash on white platter with herbs.

Most of my vegetarian recipes are quick and easy, making them suitable for busy weeknight cooking. They are great for meal-prepping as well and can be easily veganized by making one or two simple swaps.

Stuffed Delicata squash

Vegetarian squash recipes are super popular this time of year. Whether you’re looking for a hearty and delicious weeknight dinner, or thinking ahead to your Thanksgiving table, stuffed squash recipes are right at home.

Stuffed squash with farro on platter with sage leaves.

Delicata squash are on the smaller side, so one half per person is perfect as a side for the holidays. If they are a bit larger, one half would be perfect.

Vegetarian stuffed squash filling

The farro and arugula filling hits all of the notes. Earthy from the farro, a bit of peppery bite from the arugula, sweet from the dried cherries and nuttiness from the toasted walnuts.

Ingredients for farro stuffing in white bowl.

The onions and arugula get a quick sauté before being combined with the cooked farro, walnuts and cherries to finish the stuffing. All that’s left is to pack it into the hollowed out squash and bake it.

This stuffed squash vegetarian recipe is delicious as is, but if you have meat-eaters at the table, you can easily add in crumbled sausage to make them happy.

How to make vegetarian stuffed squash

The first step is to cut the squash in half and clean out the seeds. Use a sharp chef’s knife to split the squash in half. Then scoop out the seeds and membrane with a large spoon.

Scooped out delicata squash on marble background.

If you like roasted pumpkin seeds, save the seeds and roast them. Sprinkle with a little salt and pepper and bake in a hot oven.

Once your squash is cleaned, place them on a parchment-lined baking sheet, drizzle with a little olive oil and season with salt and pepper. Roasted squash seeds are delicious!

Cleaned squash halves on parchment lined sheet pan.

Flip them over so the cut side is against the pan. Roast for 20 – 30 minutes.

Delicata squash on sheet pan, ready for the oven.

As you can see from the photo, the squash can vary in size and color. They can be yellow and green, pale and bright orange, or any combination of the two.

Stuffed delicata squash on sheet pan sprinkled with cheese.

While the Delicata squash is roasting, make the farro and arugula filling. You can easily make this recipe into a vegan stuffed squash by eliminating the cheese or using vegan cheese.

Cooked stuffed squash on sheet pan.

Return the stuffed Delicata squash to the oven for 20 minutes, to let everything heat through and top with freshly grated Parmesan.

Stuffed squash with farro and arugula on white platter.

Stuffed squash is perfect for this time of year. They are filling and hearty, they’re perfect for weeknight cooking and they make terrific leftovers for lunch during the week.

Squash recipes

Here are a couple fan favorites, as well as our personal favs:

Please share

If you love this recipe, please give it 5 stars!

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

I hope you love this recipe as much as we do! Please consider rating and/or commenting. I love hearing from you!

Did you make this stuffed delicata squash? Tag me on Instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group!

Yield: 6 halves

Vegetarian Stuffed Delicata Squash with Farro

Vegetarian Stuffed Delicata Squash with Farro

Stuffed Delicata squash is an easy vegetarian dinner that is a great meatless option for weeknights, but is also perfect for your Thanksgiving table.

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 3 Delicata squash, halved and cleaned
  • 2 tbsp. olive oil
  • 2 tsp. salt
  • 1 tsp. ground black pepper
  • 1 yellow onion, diced
  • 8 oz. baby arugula
  • 2 cups farro, cooked according to package instructions
  • 1/2 cup walnuts, toasted and chopped
  • 1/4 cup dried cherries, halved
  • 1/4 cup vegetable broth
  • 1/2 cup freshly grated Parmesan cheese

Instructions

  1. Preheat oven to 350°F/177°C/Gas Mark 4
  2. Drizzle cleaned delicata squash halves with 1 tbsp. olive oil and season with half of the salt and pepper.
  3. Roast, cut side down, for 20 - 30 minutes. (Depending on the size of your squash)
  4. Place walnuts on a separate sheet pan and toast in oven for 6 - 8 minutes, remove and set aside to cool. When cool enough to touch, roughly chop the walnuts and set aside.
  5. Heat a medium skillet over medium heat, add remaining olive oil to the pan.
  6. Add onion and cook until translucent, about 8 minutes.
  7. Add baby arugula and cook for another 2 - 3 minutes, just until it is wilted.
  8. Add cooked farro, halved dried cherries, toasted, chopped walnuts and vegetable broth to the pan. Season with remaining salt and pepper (or to taste).
  9. Cook for 3 - 4 minutes, then remove from heat.
  10. Remove squash from oven and carefully stuff with the farro and arugula filling. (You may need to let the squash cool for a few minutes until you can handle it)
  11. Roast the stuffed squash, uncovered, for 15 - 20 minutes.
  12. Remove squash from the oven and grate Parmesan cheese over the top. Return to the oven for 4 - 5 minutes. Remove from the oven and serve.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

6

Serving Size:

1 half
Amount Per Serving: Calories: 322Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 7mgSodium: 968mgCarbohydrates: 44gFiber: 8gSugar: 12gProtein: 11g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Vegetarian

Thanks for stopping by! Have a delicious day 🙂

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

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Easy Hubbard Squash Lasagna Roll-Ups

Hubbard squash lasagna roll-ups are cheesy and comforting. Everything you’d want in a squash lasagna. It is covered in a creamy sauce before being baked until brown and bubbling. This is one of our favorite Hubbard squash recipes and I hope it will become one of yours too!

plate with hubbard squash roll

Rich and delicious, these vegetarian squash lasagna rolls are topped with fried sage leaves for a little something special.

Hubbard squash recipes are less common than recipes for butternut squash, but quite a few of them can be used interchangeably, even though they look nothing alike.

They are absolutely perfect for making a stuffed Hubbard squash recipe, but you can do so much more with them.

What does Hubbard squash look like?

The squash that I am most familiar with is a light, dusty blue. It almost looks blueish gray, but when you cut it open, it is a beautiful deep orange.

blue hubbard squash cut open

How to cook Hubbard squash

I prefer to roast the squash in the oven, because roasting brings out the natural sweetness. To do this, cut it in half with a sharp chef’s knife and scrape out the seeds. Save them to make roasted Hubbard squash seeds for a delicious snack.

BLUE HUBBARD SQUASH

The easiest way to do this is to cut the ends off and stand it up, then cut straight down the middle to cut in half. (The same method you would use to cut a peeled melon)

This is a good task to do ahead of time, as it allows you to carry on with the rest of it the next day without waiting for the squash to cool enough to handle.

How to make squash lasagna rolls

This recipe is actually quite easy, but it does take a bit of time. I like to break it up into smaller tasks (like roasting the squash the day before) to make it more manageable, but if you have another set of hands to pitch in, that would be helpful!

After the squash has been roasted, use a large spoon to scoop out the flesh and set it aside to cool. It should be very soft, no need to puree, but if it isn’t mash it a bit with a potato masher.

Cook the lasagna noodles, then stack lightly oiled noodles on a sheet pan or cutting board.

lasagna noodles with hubbard squash filling

Make the filling for the lasagna rolls and the sauce. Spread the filling on the noodles, leaving a bit of room at the end.

filling hubbard squash lasagna rolls

When you have all of your rolls made, carefully place them, seam side down, into a baking dish with a bit of sauce ladled into the bottom.

hubbard squash lasagna roll ups in baking dish

Be careful not to overfill the rolls, and to be gentle when rolling. Try not to use too much pressure when rolling the noodles, because it will come out the sides.

lasagna roll up side view

You can see there is a good amount of filling, but it isn’t overstuffed. The filling will stay inside when it’s baked, which is what we want!

Then cover the lasagna rolls with the rest of the sauce and a sprinkle of Parmesan cheese and bake until golden and bubbling.

Hubbard squash roll ups in baking dish

Fried sage leaves

For a special touch, I top this vegetarian lasagna with crispy fried sage leaves. They are super simple to make and taste amazing.

fried sage leaves
  • Pinch off leaves from one bunch of sage. Heat 1/4 cup olive oil in a small skillet over medium-high heat until hot.
  • Fry a handful of sage leaves at a time until crisp, 2–3 seconds. Transfer with a fork to paper towels and sprinkle generously with kosher salt while warm.
  • Sage leaves can also be used as a garnish for soups, like this bisque.
plates of Hubbard squash lasagna roll ups with gold forks and sage leaves

Perfect for weekends, family gatherings or holidays, these Hubbard squash lasagna roll ups are a delicious dinner that everyone will love.

Please share

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

If you love this recipe, please give it 5 stars!

I hope you love this recipe as much as we do! Please consider rating and/or commenting. I love hearing from you!

Did you make this recipe? Tag me on instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group!

Yield: 9 rolls

Hubbard Squash Lasagna Roll-Ups

plate with hubbard squash roll

Easy Hubbard Squash lasagna rolls are a delicious and easy vegetarian dinner that everyone will love.

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

For the lasagna rolls

  • 2 cups roasted hubbard squash flesh (from 1 small squash)
  • 10 lasagna noodles, cooked and lightly oiled
  • 5 ounces baby spinach, cooked and squeezed dry
  • 1 1/2 cups whole milk ricotta cheese
  • 1 egg
  • 1 1/2 tsps. olive oil
  • 2 cloves garlic, minced
  • 2 shallots, finely chopped
  • 2 tsp. fresh sage, finely chopped
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 cup Parmesan cheese, grated

For the sauce

  • 4 tbsp unsalted butter
  • 2 tbsp. all-purpose flour
  • 1 clove garlic, minced
  • 1/2 cup whole milk (or half and half)
  • 3/4 cup vegetable stock
  • 1/2 cup roasted Hubbard squash
  • 1/2 tsp. nutmeg
  • 1/4 cup Parmesan cheese, grated + 1/4 cup for sprinkling on top
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper

Instructions


Roast squash

  1. Preheat oven to 350°F/177°C/Gas Mark 4
  2. Place squash on parchment lined sheet pan, cut side down (inside), and roast in oven for 40 minutes, or until cooked through. Set aside to cool.
  3. Scrape flesh from squash, portioning out 2 cups for filling and 1/2 cup for sauce. Reserve the rest for another use.

Make the hubbard squash cream sauce

  1. In a medium sauce pot, melt butter over medium heat.
  2. Add garlic and cook for 2 - 3 minutes until fragrant, but do not allow to brown.
  3. Add flour and whisk to combine. Cook for 1 minute.
  4. Add vegetable stock and whisk to combine, then add milk and whisk thoroughly.
  5. Stir in Hubbard squash, nutmeg, salt and pepper. Whisk until fairly smooth.
  6. Remove from heat and whisk in 1/4 cup of Parmesan cheese, reserving the other 1/4 cup for the top of our lasagna rolls.
  7. Ladle 1/2 cup of sauce in the bottom of a baking dish and set aside.

Make lasagna rolls

  1. Heat olive oil in small pan and sauté shallots and garlic until softened and fragrant, about 6 minutes. Remove from heat and set aside.
  2. Combine hubbard squash flesh, baby spinach, ricotta cheese, egg, garlic, shallots, sage, salt, pepper and Parmesan cheese in medium bowl. Stir to combine thoroughly.
  3. Place roughly 1/4 cup - 1/3 cup of filling on lasagna noodles and carefully roll up. Place seam side down in baking dish. Repeat with remaining noodles.
  4. Cover noodles with remaining sauce and sprinkle with 1/4 cup Parmesan cheese.
  5. Bake, uncovered, for 20 - 25 minutes, until bubbling and lightly browned.

Notes

To make fried sage leaves for garnish

Fry leaves in 1/4 cup olive oil over medium heat for a few seconds, then remove with a fork to paper towels to drain. Sprinkle with kosher salt while warm.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

9

Serving Size:

1 roll
Amount Per Serving: Calories: 328Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 69mgSodium: 1181mgCarbohydrates: 29gFiber: 2gSugar: 3gProtein: 15g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Dinner

Thanks for stopping by! Have a delicious day 🙂

cheryl

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

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f you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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