Easy, Cheesy Sausage Stuffed Delicata Squash!

By Tatyana's Everyday Food · 75 min

Ingredients

Instructions

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2. Wash and dry the squash, then cut off the hard ends or stems. Split each squash in half lengthwise and scoop out the seeds.
3. Place the squash cut side down on the lined sheet and roast uncovered at 400°F for 25 minutes, until just tender.
4. Heat a drizzle of avocado oil in a large sauté pan over medium heat. Add the sausage and break it up with a wooden spoon. Cook for 5 to 7 minutes until nicely browned.
5. Add the diced shallot and minced garlic and cook for about 2 minutes until softened.
6. Season with salt, pepper, thyme and parsley. Pour in the port or sherry and scrape up the browned bits from the pan.
7. Stir in the orzo, 2 tablespoons of the dried cranberries and 2 tablespoons of the pecans.
8. Add the chicken broth and milk, cover the pan and cook over medium-low heat for 7 to 10 minutes, stirring every few minutes, until the orzo is cooked and most of the liquid has evaporated.
9. Take the pan off the heat and stir in the grated cheese.
10. Turn the roasted squash over with tongs. Fill each half generously with the filling, forming a mound.
11. Top with more parsley, the remaining cranberries and pecans.
12. Bake the stuffed squash at 400°F, uncovered, for 20 minutes.
13. Sprinkle with parsley and pomegranate arils if you like, and serve.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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