Stuffed Delicata Squash

Delicata Squash

This is an easy filling that could be used for an acorn squash or a small butternut squash


  • 1 large delicata squash, or 2 small, cut in half, seeds removed
  • 10oz (300gr) ham, cut into cubes
  • 1 onion, chopped
  • 810 fresh sage leaves 
  • 1 tbs olive oil
  • 3/4 cup (6oz, 180ml) white wine (substitute chicken stock)
  • 1 1/2 tbs Dijon mustard
  • 1 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs water


  • Place squash halves cut side down in a baking dish and bake in 400F (200C) oven for 30 minutes.
  • Heat the oil in a skillet over medium heat.
  • Sauté the onion for 10 minutes or until tender.
  • Add ham, sage and sauté until ham starts to brown.
  • Add mustard, white wine, heat to a simmer and cook for 5 minutes.
  • Stir in cornstarch, a little at a time.  (You may not need it all). Keep warm until needed.
  • When squash are ready remove from wherever they cooked and fill with the ham mixture.
  • Bake uncovered for 10 minutes, until heated through.


The filling is made while the squash bakes. Once filled the squash just need to be in the oven long enough to re-heat and blend flavors.

Keywords: Delicata Squash, stuffed squash

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