Delicata Squash with Apple Chicken and Sage
Delicata season is truly one of my favorite parts of fall. Its my favorite squash by far- so creamy, sweet, and loaded with vitamins, antioxidants, and fiber. I usually will pick up 2 of these every weekend at the farmers market and they’re always gone by the end of the week. Aside from making delicata fries, loaded delicata boats are my favorite way to enjoy them. These are filled with apple chicken sausage, but you could also do ground chicken or turkey with diced apples. This recipe is super flexible – let me know how you build yours!
- 1 delicata squash
- 2 tbsp avocado oil
- 2 apple chicken sausages
- 1/2 cup celery, diced
- 1/2 white onion, diced
- 1/2 cup carrots, diced
- 1 cup kale, deribbed
- 1/2 tbsp garlic powder
- 1 tsp ground sage
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp sea salt
- 1 tsp black pepper
Preheat oven to 400.
Slice delicata vertically and scoop out the insides. Compost the scraps or save the seeds for roasting later!
Drizzle 1/2 Tbsp avocado oil onto each half of the squash. Season each with 1/4 tsp cinnamon, nutmeg, garlic powder, and salt.
Bake squash for about 25 minutes, until golden and soft.
Heat 1 Tbsp avocado oil on medium heat on the stovetop.
As the squash is baking, saute chicken sausage (chopped) with kale, carrots, onion, celery, and remaining spices.
Cook for about 20 minutes, stirring every few minutes. Taste as you go and adjust seasonings as desired.
Once the hash mixture is fully cooked and the squash is done baking, serve hash over squash.