Here’s one that comes together in a snap, is healthy, and family-friendly: STUFFED DELICATA SQUASH! I go back to this each year the weather turns colder and I want to serve up something hearty AND healthy. 

This evolved from a recipe that someone else told me about in theory – meaning I heard of their method and then ran with it, filling in items we liked and making it up as I went along. I have to say that usually, I don’t make this dish the same way twice, but this is the basic method. I’ll often switch up the sausage for chicken, or add rice directly into the filling.

Have you ever cook a delicata squash before? They are firm but sweet, like butternut, and a pretty golden orange color on the inside. The skin on the delicata gets soft and delicious, so you don’t need to worry about peeling it. As far as squash prep goes, delicata is the easiest to work with. Give the outside a good scrub and then just cut in half lengthwise and scoop out the seeds. 

stuffed delicata squash sausage kale onion

There’s a little something extra in this filling that was added by request of my husband – MUSTARD! I honestly didn’t know if it would work at first… but it did and it really makes the filling SING. My husband is mustard obsessed… I think I am now, too. Along with rosemary, thyme and tomatoes, this dish is so cozy and perfect for chilly nights. 

I really love this dish because you can totally make it ahead. You can mix up the filling ahead of time and freeze it, or you can make the complete dish and freeze it or let it sit in your fridge for a day or two before baking it. Another thing – this recipe is easily doubled or even tripled and will take about the same amount of time to prepare. So why not make up extra and stock your freezer (or a friends) for a rainy day!? 

 

Here it is, ready to pop in the oven!

stuffed delicata squash

All done and hot, ready to eat: 

stuffed delicata squash

Stuffed delicata squash can be an all-in-one meal. You don’t really need a side dish, but having a little something extra makes the squash look less lonely on the plate. I like wild rice – it’s perfect for the fall and winter months – but a creamy pasta or even some garlic toast would work just as well. 

delicata squash and wild rice

Dinner time! Stay warm and put this stuffed delicata squash in your meal rotation for winter! 

Mixed Berry Hand Pies
Serves 8
Flakey dough envelopes a fresh tart berry filling - perfect for early spring and for celebrating Pi Day on 3/14.
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Prep Time
1 hr 30 min
Total Time
2 hr
Prep Time
1 hr 30 min
Total Time
2 hr
For the Crust
  1. 2 ½ cups all-purpose flour
  2. 1 teaspoon salt
  3. 1 tablespoon sugar
  4. 5 tablespoons organic nonhydrogenated shortening (such as Spectrum organic), chilled
  5. 10 tablespoons cold unsalted butter, cut into ¼ inch pieces
  6. 6 - 8 tablespoons ice water
For the Mixed Berry filling
  1. 1/3 cup granulated sugar
  2. 2 Tablespoons cornstarch
  3. 1 Package (6 ounces) Blackberries
  4. 1 Package (6 ounces) Raspberries
  5. 1/2 cup Blueberries
  6. 1/2 teaspoon lemon zest
  7. 1 large egg
  8. 1 teaspoon water
  9. Coarse Sugar or Sanding Sugar
Instructions
  1. Make the pie dough. Make sure to chill the shortening a few hours or the day before you want to use it. In the bowl of a food processor, pulse the flour, salt, and sugar.
  2. Sprinkle the butter and shortening pieces all over the top and pulse again until the mixture looks like coarse crumbs.
  3. With the machine running, through the feed tube add the water one tablespoon at a time until the dough starts to come together. In drier climates like Central Oregon, you will need a little more water. Don’t over blend - when the dough is getting clumpy it’s done!
  4. Remove to a work surface and form into two discs. Wrap with plastic wrap and refrigerate for at least an hour. You can make the crust a week ahead or even freeze up to 3 months ahead and thaw overnight in the fridge.
  5. Mix together the berry filling. In a mixing bowl, add the cornstarch and the sugar together. Add the berries and the lemon zest and gently fold the berries to mix everything together.
  6. In a small bowl, whisk together the egg and the water well. Set aside until you are ready to assemble the pies.
  7. When the crust has chilled an hour, preheat the oven to 400 degrees F.
  8. Remove one of the discs and roll on a lightly floured countertop to a rectangle roughly 10 x 14. Trim the edges so you have a straight rectangle, then cut into 4 large squares.
  9. Spoon about 2 tablespoons of the berry filling onto one half of each square, then brush the edges of the square with the egg wash. Fold over crimp with a fork to seal the edges. Cut three vent holes in the top of each pie, and brush the top with egg wash. Sprinkle generously with the sanding sugar.
  10. Bake 20-25 minutes, until golden brown. Repeat with the other disc of dough to make a total of 8 hand pies.
  11. I had extra berry filling and saved the pie scraps from trimming. If you have leftovers, spoon the filling into a pie plate or small casserole dish and top with the leftover pie scraps. Brush with egg wash and sprinkle with sugar, and bake 25-35 minutes until golden brown and bubbling.
  12. Let cool slightly on a wire rack before serving with ice cream or eating out of hand. Delish!
Notes
  1. You can make this pie dough ahead and freeze it until you are ready to bake it. Put in the fridge overnight to thaw and then roll, cut, assemble and bake as directed.
  2. This is my FAVORITE pie dough - I use it for all my pies. The mixture of organic shortening and butter is flakey and flavorful.
Adapted from Sweet Home by Rebecca Miller Ffrench and Driscolls.com
Adapted from Sweet Home by Rebecca Miller Ffrench and Driscolls.com
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