This stuffed delicata squash is a warm and hearty dish filled with yummy venison, sweet goji berries, and fresh spinach. The squash shell adds a lovely touch!
It’s like nature’s perfect bowl! I love how colorful it looks when served. Plus, it feels great to know I’m enjoying something healthy and delicious at the same time! 🥗
Key Ingredients & Substitutions
Delicata Squash: This squash has a unique sweet flavor that’s great for stuffing. If you can’t find it, you can use acorn squash or butternut squash, but keep in mind the texture and sweetness might vary slightly.
Ground Venison: Venison offers a rich taste. If you’re looking for alternatives, ground turkey or beef works well. For a vegetarian option, try using lentils or a mix of sautéed mushrooms and beans.
Goji Berries: These little berries add sweetness and a nice chew. If you don’t have them, raisins or dried cranberries are good substitutes. You might lose some of the unique flavor but still keep it tasty!
Spinach: Fresh spinach is perfect here, but if it’s not available, kale or Swiss chard can be used instead. Just chop them finely and cook until they wilt.
Crushed Red Pepper Flakes: This adds a pleasant kick. You can skip it for a milder dish or try a pinch of cayenne pepper for extra heat if you like it spicy.
How Do I Make Sure the Squash is Perfectly Roasted?
Roasting the squash properly is key! You’ll want it tender but not mushy. The first step is to cut it in half and scoop out the seeds. Coating it with olive oil helps it caramelize.
- Preheat your oven to 400°F (200°C).
- Place the cut sides down on a baking sheet. This helps lock in moisture.
- Roast for 25-30 minutes or until you can easily pierce the flesh with a fork. This might require a few minutes more or less, depending on the size.
Remember, each oven is different, so keep an eye on it! You want a nice golden-brown color on the edges. Happy cooking!
Stuffed Delicata Squash with Venison, Goji Berries & Spinach
Ingredients You’ll Need:
For the Squash:
- 1 large delicata squash, halved and seeded
- 1 tablespoon olive oil (for roasting squash)
- Salt and pepper, to taste
For the Filling:
- 8 oz ground venison
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 4 cups fresh spinach leaves
- 1/4 cup dried goji berries
- 1 tablespoon olive oil (for sautéing filling)
- 1/4 teaspoon crushed red pepper flakes (optional, for a bit of heat)
- Salt and pepper, to taste (for filling)
- 1/2 teaspoon smoked paprika (optional, to enhance flavor)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 40-45 minutes in total to cook, including roasting the squash and baking the stuffed halves. It’s a delightful dish that’s both warm and filling, perfect for a cozy evening!
Step-by-Step Instructions:
1. Preheat the Oven:
First, get your oven ready by preheating it to 400°F (200°C). That way, it’s nice and hot when your squash is ready to roast!
2. Prepare the Squash:
Take your delicata squash, slice it in half, and scoop out the seeds. Brush the cut sides with olive oil and sprinkle with salt and pepper. Place the halves cut side down on a baking sheet. This will help them roast nicely!
3. Roast the Squash:
Put the baking sheet in the oven and roast the squash for about 25-30 minutes, or until the flesh is tender and a fork can easily pierce it. Keep an eye on it to make sure it doesn’t overcook!
4. Sauté the Filling:
While the squash is roasting, heat up 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic. Sauté them for about 3-4 minutes until they become translucent and fragrant.
5. Cook the Venison:
Add the ground venison to the skillet. Break it apart with a spatula and cook it until it’s browned and fully cooked, which should take about 5-7 minutes. Make sure to stir occasionally!
6. Add Spinach and Season:
Next, stir in the fresh spinach leaves until they’re wilted. Then, mix in the dried goji berries, smoked paprika, and crushed red pepper flakes (if you like a little heat). Season with salt and pepper. Cook everything together for another 2-3 minutes until heated through.
7. Stuff the Squash:
Carefully take the roasted squash out of the oven and flip them over so the cut sides are facing up. Now, spoon the venison mixture evenly into each pumpkin half, packing it in nicely!
8. Bake the Stuffed Squash:
Return the stuffed squash to the oven and bake for an additional 5-7 minutes. This helps all the flavors meld together for a delicious bite.
9. Serve and Enjoy:
Once they’re finished baking, remove the squash from the oven and let them cool for a few minutes. Serve warm and enjoy this delicious, hearty meal!
This dish beautifully balances savory venison, sweet and tangy goji berries, and fresh spinach inside the naturally sweet roasted delicata squash. Enjoy your cooking adventure!
Can I Use Another Type of Meat Instead of Venison?
Yes, you can! Ground beef, turkey, or chicken are great substitutes for venison. Each will give a slightly different flavor, but they will all work well in this recipe!
How Do I Store Leftovers?
Store any leftover stuffed squash in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in the oven or microwave until heated through.
Can I Make This Vegan?
Absolutely! Substitute the ground venison with cooked lentils or a mix of sautéed mushrooms and beans. Skip the goji berries if you prefer, or use another dried fruit like cranberries for a similar sweetness.
What Other Vegetables Can I Add to the Filling?
Feel free to be creative! Bell peppers, zucchini, or chopped kale would be excellent additions to the filling. Just make sure to cook them until tender before mixing in!
