Pear and Ginger Stuffed Delicata Squash

Butternut squash and I have been familiar with each other for quite some time. The standard pie pumpkin? We go way back. Even the kabocha and I have shared many moments together.

But I have to admit that the Delicata squash and I are embarking on a fairly new relationship. 

To date, I think I have purchased one. As in a single squash. It’s been so long ago that I don’t even remember what I did with it. 

I know it sounds crazy. With a winter squash obsession like mine one would expect I’d be an expert at working with them all. 

Well, I’m getting there. It’s finally the Delicata’s time to shine. 

They had a pile of these striped beauties at the supermarket last week and they were $1 each. If there is one thing worse for my impulse food shopping in the fall than plenty of winter squash, it’s plenty of winter squash for a few dollars.

So one went into my cart. I consider myself lucky. $1 each? I’m surprised I didn’t get at least 5.  It’s all about self control. I mean, fall just started. I need to pace myself. 

I was just getting ready to slice it into half moons to bake in the oven when I got the idea for this stuffing. I can’t quite decide if it should be on the dinner table or in the dessert line up. Let’s be honest, though. If sweet potato casserole makes the side dish list, then this recipe most certainly needs to be on the dinner table. 

It’s not so sweet that it overpowers the savory flavor of the squash. So you will need to be a squash-lover to enjoy it. I should also warn you that I LOVE ginger. So if you aren’t quite the ginger fan, I’d reduce the amount, or leave it out all together. Maybe throw in something else seasonal like a dash of ground clove. 

Regardless of what course it serves, I am loving this recipe right now. Feel free to experiment on this one. Sub apple for the pear, use walnuts instead of pecans. It’s a fall recipe that is easily adaptable and super simple to make. 

What you’ll need:

1 delicata squash
1 medium ripe pear, cubed
1 tablespoon unbleached, all-purpose flour
1 tablespoon minced fresh ginger
Pinch of fine ground sea salt

Topping
2 tablespoons unbleached, all-purpose flour
2 tablespoons dark brown sugar
2 tablespoons chopped raw pecans
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch of fine ground sea salt
1 tablespoon cold unsalted butter, cubed

How to make it:

Preheat the oven to 400 degrees F and spray a casserole dish with non-stick cooking spray. 

Cut the squash in half, lengthwise. Remove and discard all the seeds. Place the squash cut-side up in the casserole dish. 

Stir together the pear, flour, ginger and salt in a medium bowl. Spoon the filling into the squash. 

To make the topping, stir together the flour, brown sugar, pecans, cinnamon, nutmeg and salt in a small bowl. Add the butter and use a fork to blend the topping together until the butter is distributed and the topping resembles and crumble. Spoon the topping on to each half of the squash. 

Bake for 40 minutes, or until the squash is fork tender. Cut into pieces and serve warm.