Roasted Delicata Squash Stuffed with Creamy Lemon Thyme Couscous, Kale, Cranberries and Walnuts

Delicata squash is a fall favorite for good reason-its sweet, buttery flavor and thin, edible skin make it incredibly easy to prepare. In this recipe, we roast the squash halves until tender, then stuff them with a creamy, herby couscous filling packed with sautéed kale, garlic and onion, plus sweet dried cranberries for a pop of color and flavor.

To finish, we sprinkle everything with Parmesan and broil until golden and bubbly, then top with crunchy walnuts. It’s a satisfying, wholesome dish that’s perfect for a cozy dinner or a festive holiday side.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Delicata SquashView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.
2. Cut the delicata squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side down on the prepared baking sheet. Roast for 20-25 minutes, until tender when pierced with a fork.
3. While the squash roasts, cook the couscous: In a small pot, combine the Israeli couscous, veggie stock concentrate and 1 cup of water. Bring to a boil, then reduce heat to low, cover and simmer for 8-10 minutes until the couscous is tender and liquid is absorbed. Fluff with a fork.
4. Meanwhile, prepare the filling: Remove the kale leaves from the stems and chop the leaves into bite-sized pieces. Dice the onion and mince the garlic. Zest and juice the lemon. Pick the thyme leaves from the stems.
5. In a large skillet, heat the olive oil and butter over medium heat. Add the onion and cook until softened, about 3-4 minutes. Add the garlic and cook for 30 seconds until fragrant.
6. Add the kale to the skillet and cook, stirring, until wilted, about 2-3 minutes. Season with salt and pepper.
7. Reduce the heat to low. Stir in the cooked couscous, dried cranberries, cream cheese, lemon zest, lemon juice and half of the thyme leaves. Mix until the cream cheese is melted and everything is well combined. Taste and adjust seasoning with salt and pepper.
8. Once the squash is roasted, carefully flip the halves cut-side up. Divide the couscous mixture evenly among the squash cavities, mounding it slightly.
9. Sprinkle the Parmesan cheese over the stuffed squash. Return to the oven and broil on high for 2-3 minutes, until the cheese is melted and golden brown. Watch closely to prevent burning.
10. Remove from the oven and top with the remaining thyme leaves and the walnuts. Serve warm.

Recipe Tips

FAQ

Can I use a different type of squash?

Yes, acorn or butternut squash work well. For acorn, cut in half and scoop seeds; for butternut, peel, cube and roast separately, then mix into the filling.

Can I prepare this dish ahead of time?

You can roast the squash and prepare the filling up to a day in advance. Assemble and broil just before serving for the best texture.

Is the squash skin edible?

Yes, delicata squash skin is thin and tender when roasted, so it’s perfectly safe and delicious to eat.