Sausage and Barley Stuffed Delicata Squash

If you enjoy seasonal fall recipes, this recipe for Sausage and Barley Stuffed Delicata Squash is perfect for a cozy autumn dinner. In this recipe, sweet and creamy Delicata squashes are stuffed with a savory mix of Italian sausage, chewy barley, and sauteed mushrooms. The result is a delicious, hearty dish that will fill bellies and make tastebuds happy. And for some extra fall flavor, I like to serve it with a simple green salad tossed with my creamy maple apple cider vinaigrette. (And if you love hearty fall dishes, check out my recipe for my easy homemade Haluski.)

Have you heard of Delicata squash? While they’re not as well-known as their cousins the acorn squash and the butternut squash, they are gaining in popularity. You can usually find them in the autumn at farmers’ markets in the produce sections of your local supermarket. They have sweet and creamy flesh and their skin is more “delicate” than other winter squash varieties. The skin of the delicata is thin and tender enough that they don’t require peeling and you can even eat the skin, if you choose. 

This recipe is hearty, so I often serve it as the main course. But I sometimes like to slice it into smaller pieces after roasting and serve it as a side dish. It’s particularly good for a holiday side dish. 

Cook’s Tips:

• If you can’t find delicata squash, or you prefer to use a different squash, you can also use this same recipe for acorn, butternut, kabocha, or other winter squash (but the actual roasting time may be different.)
• For a vegetarian version, use lentils, beans, or extra vegetables in place of the sausage. 
• Change it up by using different grains. Try using quinoa or farro in place of barley. 

I hope you try this seasonal fall recipe for Mushroom, Barley, and Sausage Stuffed Delicata Squash. If you try it, I hope you love it. Please let me know in the comments below. And follow me on Facebook, Pinterest, and Instagram so you don’t miss a post.

Mushroom, Barley, and Sausage Stuffed Delicata Squash

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★★★★★

4.8 from 5 reviews

• Author: Melissa Lynn
• Total Time: 0 hours
• Yield: 4 servings 1x

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Description

Delicata squash stuffed chewy barley, sauteed mushrooms, and Italian sausage. Serve it as a hearty side dish or as a main course.

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Ingredients

Units USM Scale 1x2x3x

For Roasted Squash:

• Oil for coating baking dish
• 2 medium-sized delicata squash, halved and seeds scooped out
• 1 tablespoon melted butter
• 1 tablespoon maple syrup
• Salt and Pepper

For Stuffing:

• 1/2 cup pearl barley
• 1 1/2 cups chicken stock
• 1 tablespoon olive oil
• 8 ounces Italian sausage, removed from casing
• 1 stalk celery, diced
• 8 ounces mushrooms, sliced
• 1 teaspoon minced garlic
• 1/2 teaspoon dried thyme
• 1 teaspoon poultry seasoning
• 1/4 cup grated Parmesan cheese

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Instructions

To Roast the Squash:

1. Heat oven to 375°F and grease a roasting pan. Cut a thin slice off of the round side of each squash half to create a stable base. Place the squash halves cut side up on an oiled baking dish.
2. Combine the melted butter and maple syrup, and brush on the flesh side of each squash half. Season with a pinch of salt and pepper.
3. Roast for 30 minutes. Remove from oven and set aside to cool until stuffing is ready.

To make the Stuffing:

1. While squash is roasting, prepare barley. Combine barley and chicken stock in a saucepan, and bring to a boil. Turn down to a simmer, cover with a lid, and cook until liquid is absorbed and barley is tender (about 30-45 minutes). Drain and set aside.
2. When barley is almost done, prepare the rest of the filling. Heat oil in a large skillet over medium-high heat. Add sausage, celery, and mushrooms and cook while breaking up into small pieces with a spatula. When sausage is cooked through, and vegetables are tender, add garlic, thyme, and poultry seasoning, and cook for 1 more minute. Stir in cooked barley, then remove from heat. Adjust seasonings to taste.

To Assemble and Bake Stuffed Squash:

1. Divide the stuffing mixture between the squash halves, spooning the stuffing into the hollow center of each squash. Sprinkle with grated Parmesan, and return to oven to bake for 15 minutes.
2. Remove from oven, and allow to cook for 5 minutes before serving.

• Prep Time: 0 hours
• Inactive Time: 0 hours
• Cook Time: 0 hours