Mushroom Bacon Delicata Squash Boats

I’ve had two organic delicata squash sitting in my produce tower for weeks, last night, I decided it was time to roast them. I cut and cleaned them out, then stuffed them. I had no idea if they would turn out – but decided to wing it and they were amazeballs (and SO EASY)!

Mushroom Bacon Delicata Squash Boats

  • 2 delicata squash
  • 4 slices bacon
  • 1/2 large sweet yellow onion
  • 1 medium package sliced white mushrooms
  • Ground pepper
  • Sea salt
  • Garlic powder
  • Reserved bacon fat

Cut the ends off each delicata and slice lengthwise. Clean the seeds out so you end up with a little boat. Dice the and onion and mushrooms, and cut the bacon slices into pieces. Add everything together in one bowl and generously sprinkle with sea salt, fresh ground pepper and garlic powder. Melt a 1/4 cup reserved bacon fat and drizzle over mix. Toss to coat. Stuff (I used my hands so I could cram them full) each delicata squash boat with mixture. Roast in the oven at 400 degrees for 25 minutes. They’ll start to sizzle/pop around 10 minutes, it’s just the mushrooms and onions cooking in the bacon fat.

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Rosemary Roasted Delicata Squash

My sister (who went Paleo and is killing it), bought some delicata squash at a local farmer’s market with my parents in Iowa…I had never heard of it, but she said it was amazing. Therefore, I had to try, I love veggies and am obsessed with trying new things. In all honesty, it was in with the pumpkins, so I think I thought initially it was a decorative gourd, haha.

I looked for a quick easy recipe to try it out, and this recipe is the one I used from White on Rice Couple.

Favorite things about this new squash: 1) it’s smaller, so much easier to cut through when raw, 2) the skin gets soft with roasting so no need to peel (yay more nutrients!), 3) tastes a little less starchy, 4) versatile, and 5) bright color 🙂

I highly recommend you buy a couple and give it a go!photo 1 (16)photo 2 (17)photo 3 (11)photo 4 (5)