Stuffed delicata doubles as a veggie main or a fresh side at any winter feast. You can prep and fill the squash a day or two in advance, then sprinkle with cheese and bake right before serving.
What You Get
Shredded gruyère cheese or sharp cheddar
What You’ll Need
Salt and freshly ground pepper
Makes 4 main servings; 8 side servings
Active Time: 25 minutes
Total Time: 35 minutes
Preheat the oven to 425°F. Line a sheet tray with foil.
Cut the delicata in half lengthwise and scoop out the seeds. Brush all over with olive oil and sprinkle with salt. Place the delicata on the prepared pan, cut-side down. Roast until tender and caramelized, 20 to 25 minutes. Remove from the oven, flip the delicata, and let cool slightly.
Meanwhile, prepare the stuffing: Dice the apple into ½-inch pieces, removing the core. Pick 1 tablespoon thyme leaves. In a frying pan over medium heat, warm 3 tablespoons olive oil. Add the mirepoix, season with a pinch of salt, and sauté until soft, 5 to 7 minutes. Add the apple and thyme and sauté until the apple starts to soften and the thyme is fragrant, 3 to 4 minutes. Turn down the heat to low and fold in about half of the barley. Season to taste with salt and pepper.
When the delicata is ready, spoon the stuffing into the cups to fill, heaping slightly above the top of the squash. Sprinkle generously with the shredded cheese. Return the pan to the oven and bake until the cheese is melted and golden, 8 to 10 minutes.
Leave the stuffed delicata whole if serving as a main, or cut the pieces in half if serving as a side. Transfer to plates, grind with pepper, and serve warm.