Roasted Delicata Squash Stuffed w/ White Beans, Greens & Sage

This is pretty easy to modify for only 1 delicata or save this week’s squash and next week you’ll have two! Adapted from Eggs on Sunday



  • 2 delicata squash, halved and seeds scooped out (save those seeds & roast them for snacking!)
  • 1 large garlic clove, minced
  • extra-virgin olive oil
  • 1 15oz can small white beans (such as navy beans), drained and rinsed
  • 4 large handfuls greens – chopped chard, collards, kale, etc – washed and spun dry
  • 1 T minced fresh sage leaves
  • 1/2 C fresh breadcrumbs
  • 1/4 C grated Parmesan cheese

Preheat oven to 350°F.

Place the squash halves (cut side up) on a sheet pan or in a baking dish. Drizzle the surfaces with some olive oil, and season with kosher salt and freshly ground black pepper. Bake in the oven until the flesh is tender when pierced with a knife or fork, about 1 hour. Remove the squash halves from the oven and set aside.

Meanwhile, make your filling: heat a little extra-virgin olive oil (about 1-2 Tbsp) in a sauté pan over medium heat until hot, then add the minced garlic and sauté for about 30 seconds, until fragrant. Add the greens and sauté until wilted. Now add your drained, rinsed white beans and continue cooking the mixture until the beans are heated through. Stir in the chopped fresh sage, season to taste with coarse salt and freshly ground black pepper, and set aside to cool slightly.

Now you’ll fill the squash halves: first, preheat the oven to 425°F. In a small bowl, mix together the breadcrumbs and grated Parmesan cheese. When the bean and green mixture has cooled slightly, stir half of the breadcrumb mixture into it — this will help bind the filling together slightly. Divide this filling mixture between the cooked squash halves, mounding it in each.*

Sprinkle the remaining breadcrumb and cheese mixture over the top of the filled squash halves. Drizzle some olive oil over the top of each squash half. Return the pan to the oven and bake the squash halves until the topping is golden, about another 15 minutes or so (check a little bit before so the topping doesn’t burn.

*If you have any filling mixture left over, it makes a great lunch dish: spread it in an individual gratin dish, top with another dusting of breadcrumbs and Parmesan cheese, drizzle some olive oil over the top, and bake in a 425°F oven until the topping is golden. It’s great by itself or spooned onto some crusty bread – yum!