I love it when the late summer and fall squashes come out at the stores and farmers markets. I always keep an eye out so I can start making these Grilled Stuffed Delicata Squash! This is my favorite grilling squash. Read on and see why!
I served up some Stuffed Delicata Squash for a work event we attended a few nights ago. It was a huge hit, and tasted so good. I almost didn’t take it (more for us!) My wife told me that really wasn’t in keeping with the holiday spirit, so I begrudgingly took them. No worries, I’ll be making more very shortly!
I stuffed these with a wild rice, sausage, spinach, apple mix. The spicy sausage complemented the sweetness of the apples just perfectly.
Delicata Squash is a winter squash that is usually bright yellow with highlights of green, brown or orange. It is typically found in the fall in local grocery stores and is known as “delicata” because the skin is so delicate.
It has the mild squash flavor of butternut or acorn, but is much easier to cut and serve. I prefer using it as I don’t have to worry about peeling the skin. I love saving the time!
This was a fun recipe to grill. There are a few key steps, and the end result is out of this world!
Prepare the rice ahead of time. I made the wild rice the day before in the Instant Pot, and then refrigerated it until I needed it.
Step One: In a medium skillet, add olive oil and saute the onion. In the last few minutes, add the chopped garlic. Remove from skillet and set aside.
Step Two: In the same skillet, brown the sausage. Use a flavor of your liking. I chose a medium spice sausage, knowing the apples will sweeten the dish later.
Step Three: Add the onion and garlic back in along with the herbs and spinach. The spinach will cook down pretty quickly.
Step Four: Chop half of an apple into small pieces and add to the sausage mix.
🔥 Grilling Instructions
Step One: Start your grill and bring it up to 350 degrees. I used my Big Green Egg and installed the plate setter for an indirect heat. For gas grills, turn off the center burners.
Step Two: Once the grill is up to temperature, cut the squash in half lengthwise. Scoop out the seeds using a metal spoon.
Step Three: Brush a little bit of olive oil on the squash and place them cut-side down on the grill. You want these to cook for about 15-20 minutes. They should be fork-tender when you take them off. If they are too hard, give them a few more minutes.
Step Four: Bring the squash back inside and lay them in a grill-safe pan. I used a medium sized cast iron skillet. Using a large spoon, fill each squash with the sausage mixture. Have them heap a bit – you’ll love it!
Step Five: Set the cast iron skillet on the grill with the stuffed squash and let it cook for another 20 minutes. If you like a smoky flavor, add some smoking chips. The squash, sausage, and rice love the smoke! If you have never tried this version before but want to give it a try, test out one or two on the grill first as the smoke can be intense for those that aren’t used to it. A little goes a long way.
Step Six: Remove squash from the grill, let sit for five minutes, and serve. (Or, have your wife force you to give them away at the office potluck!) Sheesh!
📌 Items to Note
I made a second batch later (when my wife wasn’t around!) and froze them for my work lunches. I wrapped them individually in Cling Wrap and then put them in a gallon sized freezer bag.
They reheated extremely well. One to two minutes in the microwave, and it was well-heated. If anything, the squash became a little bit softer, but it didn’t slow me down at all.
The skin is 100% edible and is thick enough to hold together while cooking, but soft enough to cut with a fork. It isn’t tough at all and keeps that great yellow color throughout the cooking process.
The squash is shaped like a zucchini and the skin is similar texture, but the inside is delicious squash through and through.
Related Grilled Vegetable Recipes
Grilled Patty Pan Squash – This is a quick and easy summer and fall side dish. Visit the farmer’s markets and start grilling to make this 20 minute veggie.
Grilled Carrots – Delicious and easy grilled whole carrots with a tangy glaze made with balsamic vinegar. The sweetness of the carrots, the flavor of the vinegar, and the salt makes this a dish to remember!
Grilled Acorn Squash with Honey – This is a super easy fall vegetable dish that we make year-round. It takes just a few minutes to grill and the sweet honey cinnamon sauce will win over even your pickiest eaters.
Grilled Wild Rice Stuffed Delicata Squash
- lodge cast iron skillet
- instant pot
- 2 Delicata Squash medium
- 1 cup Wild Rice cooked
- 1 lb Pork Sausage
- 1 Onion large
- 2 tbsp Olive Oil
- 2 Garlic Cloves
- 1/2 Apple cored and chopped
- 2 cups Spinach torn with hands
- 1 tbsp Rosemary chopped
- 1 tbsp Thyme chopped
Make the Filling
- In a medium skillet, add olive oil and sauté the onion. In the last few minutes, add the chopped garlic. Remove from skillet and set aside.
- In the same skillet, brown the sausage. Use a flavor of your liking. I chose a medium spice sausage, knowing the apples will sweeten the dish later.
- Add the onion and garlic back in along with the herbs and spinach. The spinach will cook down pretty quickly.
- Chop half of an apple into small pieces and add to the sausage mix. Set aside.
- Start your grill and bring it up to 350 degrees. Set up the grill for indirect heat
- Cut the delicata squash in half lengthwise. Scoop out the seeds using a metal spoon.
- Brush olive oil on the squash and place them cut-side down on the grill. These should cook for about 15-20 minutes. They should be fork-tender when you remove them.
- Place the squash in a medium sized cast iron skillet. Fill each squash with the sausage mixture. Have them heap a bit.
- Set the cast iron skillet on the grill and let it cook for another 20 minutes
- Remove squash from the grill, let sit for five minutes, and serve