At the Table

Herbed Rice Stuffed Delicata Squash

By: Hannah Lee Leidy
Herbed rice stuffed delicata squash
Photo by Rémy Thurston

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Serves 4

    For the Roasted Squash:
  • 3 !Delicata squash
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • For the Herbed Rice:
  • 2 cups Jasmine Rice
  • 2 tablespoons extra virgin olive oil
  • 4 teaspoons salt
  • ½ cup chopped parsley
  • ½ cup chopped cilatnro
  • 2 tablespoons chopped green onion
  • 1 tablespoon chopped mint
  • 6 Tablespoons !pomegranate seeds (or dried cranberries)

For the Roasted Squash: 

Pre-heat the oven to 450 degrees on roast setting. Cut the squash into 2½ inch tubes and empty the seeds from the center. Toss the squash with the oil, salt, and pepper and place on a baking pan. Roast in the oven for 20-30 minutes until the tops of the tubes are brown.

For the Herbed Rice:

Coat the rice and salt in the oil and sauté for 2 minutes over medium heat. Add 3 cups boiling water and simmer for 18 minutes. Take the pot off the heat and rest it for 5 minutes. Mix the herbs and pomegranate in and rest for another 10 minutes. 

To Assemble: 

Stuff the roasted squash with the rice. Use the extra rice as a base for squashes. Bake for 10 more minutes until the rice on the top gets a bit crispy.


  • From Shai Fargian, YAFO Kitchen, Charlotte, North Carolina
  • Contributing City
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