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

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 rich, creamy couscous filling. The filling combines Israeli couscous with sautéed kale, onion and garlic, plus a touch of cream cheese and tangy dried cranberries. A sprinkle of Parmesan and a quick broil create a golden, bubbly crust, while toasted walnuts add the perfect crunch.

This dish is a complete meal in itself-hearty enough for a weeknight dinner yet elegant enough for company. The bright notes of lemon and thyme brighten every bite, balancing the sweetness of the squash and cranberries. Serve it with extra lemon wedges for a fresh finish.

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Ingredients

1 unit Delicata SquashView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1.16 ounce Ocean Spray® Craisins® Dried CranberriesView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with rack in top position. Wash and dry all produce. Halve the squash lengthwise and scoop out seeds. Place squash halves on a baking sheet, drizzle with olive oil and rub to coat. Season generously with salt and pepper. Arrange cut sides down and roast on top rack until browned and tender, 25-30 minutes.
2. While squash roasts, halve, peel and finely dice the onion. Peel and mince the garlic. Strip thyme leaves from stems and mince until you have 2 teaspoons. Remove large stems from kale and chop leaves into bite-size pieces. Quarter the lemon.
3. Melt butter in a medium pot over medium-high heat. Add onion and cook until slightly softened and lightly browned, 3-4 minutes. Stir in garlic and minced thyme; cook until fragrant, about 30 seconds. Add kale and a splash of water; cook, stirring occasionally, until kale is slightly wilted, 3-4 minutes. Season with salt and pepper.
4. Add couscous, ¾ cup water and stock concentrate to the pot. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Drain excess liquid if needed. Stir in cream cheese, dried cranberries and a squeeze of lemon juice. Season with salt and pepper. Keep covered off heat until ready to stuff.
5. Once squash is tender, remove from oven and heat broiler to high. Carefully flip squash cut sides up and stuff with as much couscous filling as will fit; reserve any remaining filling. Top stuffed squash with Parmesan cheese. Broil until cheese is melted and lightly browned, 2-3 minutes. Watch carefully to avoid burning.
6. Divide any remaining filling between plates. Top with stuffed squash. Sprinkle with walnuts. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of squash?

Yes, but delicata squash has edible skin and a sweet flavor. If using butternut or acorn squash, peel the skin (if desired) and adjust roasting time as needed.

Can I make this recipe vegan?

To make it vegan, substitute the butter with olive oil, use a dairy-free cream cheese and omit the Parmesan or use a vegan alternative.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.