Delicata squash (also known as sweet potato squash) is creamy and smooth, and a little starchier tasting than other varieties of squash. It’s truly a cross between a sweet potato and a winter squash, making it one of my all-time favourites… and making it a winner for recipes that spin off of potato skins.
Twice-Baked Stuffed Squash
2 small delicata squash
3 tablespoons (45mL) extra-virgin olive oil, divided
Sea salt and freshly ground pepper
3 to 5 cloves garlic, halved
2 shallots, finely chopped
2 teaspoons nutritional yeast
2 teaspoons fresh thyme
2 teaspoons hemp seeds
Fresh lemon wedges, for serving
Preheat oven to 400 degrees F. Cut each squash in half length-wise and scoop out the seeds. Use 2 tablespoons (30mL) of the oil to brush each half with. Divide the garlic in each of the cavities. Sprinkle with salt and pepper. Bake in until tender, about 40 minutes.
Meanwhile, use the remaining oil to sauté the shallots. Set aside.
When squash is finished baking, remove the garlic and set aside. Use a spoon to carefully remove the innards from the squash, leaving a thin layer inside 2 of the shells (you will only be using two of them). Place the innards in a bowl. Mix with shallots, nutritional yeast and thyme.
Taste for seasonings. Add salt and pepper if desired. If you like it garlicky, finely chop the reserved garlic (or a portion of it) and add it to the mix. Spoon the mixture back into the 2 squash shells that have the thin layer. Discard the other two. Sprinkle with hemp seeds. Return to oven and bake until innards are firm and lightly browned, about 20 minutes. Serve with fresh lemon.