Sausage and Veggie Stuffed Delicata recipe

This was so delicious!

This year, I decided to add more recipes to our Harvest Recipes collection here at Mary's Heirloom Seeds. We grow A LOT of veggies and herbs here at Mary's Heirloom Seeds. Maybe you do as well but you're wondering how to cook/prep your harvest.

Delicata Squash is a great winter storage squash. The skin is softer than other winter squash when it is freshly harvested, making it totally edible when cooked.

This recipe is gluten-free, keto-friendly, paleo-friendly and easy to make!

Ingredients:

2 Delicata squash, halved lengthwise and seeded

1 lb. ground pork sausage

1 cup shredded zucchini

1/2 cup chopped onion

1 cup shredded cheese, I used half cheddar and half parmesan

3 cloves garlic, crushed or minced

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh sage leaves

Sea Salt & black pepper (optional)

*If you don't have fresh herbs, dried herbs work as well

Olive Oil

Instructions:

Preheat oven to 425°F. Brush cut sides of squash with 1 teaspoon olive oil and salt and pepper to taste. Place cup side up on a baking sheet. Roast until tender (about 20 mins.)

While squash is roasting, Cook ground sausage in your favorite pan. Add onion, and garlic. Cook until sausage is browned and onion is translucent, stirring to break sausage apart (approx.10 mins.) Add zucchini, rosemary, thyme, sage and additional salt and pepper if needed. Add in Cheese and Mix well.

Spoon sausage mixture evenly into squash halves.