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Home / Recipes / Whole Roasted Delicata Squash
Whole Roasted Delicata Squash

Whole Roasted Delicata Squash

3 Servings | prep + Cook time 1.5 hours|


  •  3 small delicata squash
  •  Kosher salt and ground black pepper, to taste
  •  Olive oil, for the baking sheet
  •  5 tablespoons unsalted butter
  • 1-2 medium onions, diced
  • 1 bunch collards or greens of choice (about 1 pound), trimmed and chopped
  •  6 ounces whole-grain bread, cut into ¾-inch cubes (about 3 cups), from a good-quality loaf - rice or another cooked grain can be substituted
  •  ½ cup crumbled blue cheese, feta or parmesan or cheese of choice
  •  ½ cup pomegranate seeds
  •  ½ cup pecans or nuts of choice, roughly chopped (optional)
  •  2 tablespoons maple syrup or honey
  •  2 tablespoons chopped cilantro, for garnish


Cut 1 inch off top and bottom of each squash. Use a small spoon to scrape out the seeds. Sprinkle the inside of the squash with salt and pepper, then stand them upright on an oiled baking sheet.

Heat oven to 425 degrees. In a large saucepan set over medium-high heat, melt 2 tablespoons butter. When it foams, add onions and sauté, stirring frequently, until they begin to soften and turn translucent, approx. 6 - 8 mins. Add collards to pan and continue to cook, tossing, until collards begin to wilt, about 5 minutes. Remove pan from heat and put vegetables into a large bowl.

Meanwhile, place bread cubes on a sheet pan and toast in the oven until they begin to crisp on the outside, approximately 7 to 9 minutes. Add bread cubes (or cooked grain) to the bowl with the vegetables, and then add cheese and pomegranate seeds. Stir to combine.

Put nuts in a dry sauté pan over medium heat and toast the nuts until they begin to darken and turn fragrant, approx. 4 to 6 mins. Stir in sweetener and allow to cook for 1 minute, then scrape into the bowl and toss to combine. Taste and season the mixture with salt and pepper.

Lower oven temperature to 400 degrees. Divide stuffing between the squash. Cut the remaining 2 tablespoons of butter into 3 pieces, and top each squash with a dot of butter. Roast squash until flesh has softened and can be easily pierced with a fork, approx. 30-40 mins. If the squash is browning too quickly, lay a sheet of aluminum foil over the top to prevent burning.

Sprinkle cilantro over the squash. Serve 1 whole squash per person as a main course, or ½ squash or less as a side dish.