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Roasted Delicata Squash

Roasted Delicata Squash with Sausage-Sage Stuffing

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Recipe Details


Thanksgiving just wouldn’t be complete without Chef Elana’s signature sausage stuffing, studded with fragrant sage and celery—in fact, it’s pretty safe to say we could eat a whole plate of it for dinner. To make the comforting holiday side dish feel like a more complete meal and add a seasonal twist, we’re skipping the turkey and instead piling it into the hollows of roasted delicata squash. With plenty of extra stuffing baked alongside the squash, it’s perfect for enjoying as a meal in itself, or for bringing to a potluck feast to share. Plus, we’re sharing tips for prepping the recipe ahead of time to make the big day a little easier.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 770
  • Protein 38g
  • Total Carb 76g
  • Total Fat 39g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • delicata squash
    delicata squash
  • stalk celery
    stalk celery
  • lemon
  • yellow onion
    yellow onion
  • white bread
    2 slices
    white bread
  • unsalted butter
    2 packets
    unsalted butter
  • ground sweet Italian sausage
    12 ounces
    ground sweet Italian sausage
  • chicken stock
    8 ounces
    chicken stock
  • baby arugula
    3 ounces
    baby arugula
  • parsley
    1/8 ounce
  • sage
    1/8 ounce

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • baking sheet
  • aluminum foil
  • 12" large pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425°F. Finely chop sage leaves, discarding stems. Rinse remaining produce. Roughly chop parsley leaves, discarding stems. Halve squash lengthwise. Scoop out and discard seeds. Thinly slice celery crosswise. Halve lemon. Peel onion. Cut into small dice. Cut bread into ½-inch cubes. In a small bowl, whisk 1 egg. Cut 1 packet butter into ¼-inch pieces. Place in refrigerator; reserve remainder.

  2. Roast Squash and Toast Bread

    Roast Squash and Toast Bread

    Line a baking sheet with foil, then add squash cut-side up. Drizzle with olive oil, season with ¼ teaspoon salt and pepper, and arrange cut-side down on 1 half of prepared sheet. Roast until beginning to soften, 5 minutes. Remove from oven. Arrange bread cubes on other half of sheet in a single layer (be careful—your sheet is hot!). Return to oven and roast until squash is tender and bread is golden, 6-8 minutes more.

  3. Prepare Stuffing

    Prepare Stuffing

    While squash roasts, heat reserved butter (not the chilled cubes!) in a large pan over medium heat. When butter is foamy, add sage, celery, and onion and sauté, stirring, until onion is soft and translucent, about 5 minutes. Transfer aromatics to a large bowl and season with ¼ teaspoon salt. Once golden, stir in toasted bread, reserving baking sheet for Step 5 and pan for cooking sausage in the next step.

  4. Season Stuffing

    Season Stuffing

    Heat 1 teaspoon olive oil in pan from aromatics over medium-high heat. When oil is shimmering, add sausage and cook, breaking up, until browned, 5-6 minutes. Using a slotted spoon, transfer sausage to bowl with stuffing, along with ½ cup chicken stock, parsley, and 1 egg. Stir gently to combine. Save remaining stock for a gravy.

  5. Finish Squash

    Finish Squash

    Arrange squash halves scooped-side up on baking sheet. Season insides of each with ¼ teaspoon salt and pepper. Spoon stuffing into squash halves and dot with chilled butter cubes, dividing evenly. Scatter any remaining stuffing alongside squash on baking sheet (there will be plenty). Bake until stuffing is golden and squash is tender, about 15 minutes (this is a great time to get a head start on cleanup). 

  6. Plate Roasted Delicata Squash

    Plate Roasted Delicata Squash

    In a large bowl, whisk together juice of ½ lemon (save remainder to roast inside your turkey), 1 tablespoon olive oil, and ⅛ teaspoon salt. Pat arugula dry, add to bowl with dressing, and toss to coat. Transfer roasted squash with sausage-sage stuffing and salad to serving plates. Dig in! 

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