This sweet little delicata squash is stuffed with sauteed Swiss chard (with loads of garlic), navy beans, pine nuts and a hidden layer of gruyère. A recipe really isn’t necessary to reproduce some version of these. Just roast halves of your favorite winter squash, stuff them with a somewhat logical combination of vegetables and protein and bake them for 10 to 15 minutes. If you need more guidance, thekitchn.com provides a squash stuffing formula for vegetables, protein and grains.
I roasted the squash the night before to cut back on evening prep and cooking time, so these were assembled and ready in less than a half hour.
Some more stuffing ideas:
Chopped roasted cauliflower, olives, Parmesan and bacon
Pears, blue cheese, pecans and barley
Roasted red peppers, pine nuts, rice, raisins and feta
Caramelized onions, chick peas, Spanish chorizo, and saffron rice