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Yields 8 squash halves

This recipe will produce more stuffing than needed, depending on the size of the squash. The delicata’s skins are tender enough to eat when cooked so no peeling required. And remember to roast the seeds for a delicious snack!


1 cup uncooked wild rice
3 3/4 cup water
4 delicata squash
2 Tbps. olive oil, plus more for brushing the squash
1/2 cup red onion, chopped
3 cloves garlic, chopped
8 cups chopped kale
2 Tbps. fresh thyme
1/2 cup vegetable broth
1 cup pecans, chopped
1 cup dried cranberries
Salt and pepper, to taste
3/4 cup shredded white cheddar, plus more for topping 


Preheat oven to 400º F. Halve the delicata squash and remove the seeds. Rub the squash with olive oil and season with salt and freshly ground pepper. Place on a baking sheet and set aside. 

Bring the water to a boil and add the wild rice. Cover and cook over low heat for 40-45 minutes or until the rice is fluffy. 

While the rice is cooking, place the squash in the oven and roast for 20 minutes or until the squash is cooked through and tender. Set aside. 

While the rice and squash is cooking, prep the kale. Heat a large skillet over medium heat and add in the remaining olive oil. Add the onion along with a large pinch of salt and pepper and cook until soft, about 5 minutes. Add in the garlic and kale and cook until kale is tender. 

Stir in the thyme, vegetable broth, pecans and cranberries and cook another 1-2 minutes. Remove from heat and add in the cooked wild rice and cheese. Season to taste with more salt and pepper, if needed. 

Stuff the squash with the rice mixture and sprinkle with more cheese. Place back in the oven for 5-10 minutes until heated through and cheese is melted. Serve!