Stuffed Winter Squash

Recipe from Alana Chernila, at


2 acorn, delicata, kabocha, or butternut squash, cut in half through the stem and seeded

2 teaspoons olive oil, plus more for rubbing the squash and oiling the dish

3/4 teaspoon kosher salt

6 oz. chorizo or sweet sausage, crumbled or cut into small pieces

1 cup chopped leeks

1 cup chopped apple

freshly ground black pepper

2 cups sliced greens (spinach, kale, chard, etc.), cut into ribbons

4 fresh sage leaves, coarsely chopped

2 cups cooked millet, rice or quinoa

1/2 cup grated cheddar cheese


Preheat the oven to 375º. Rub the flesh of each squash-half with olive oil, and oil an ovenproof dish or baking sheet. Sprinkle the whole baking sheet with 1/2 teaspoon of salt. Lay the squash flesh side down in the dish and bake until it is very tender when pricked with a fork, 30 - 40 minutes. Remove the squash from the oven and raise the oven temperature to 425º. While the squash is cooking, heat the remaining olive oil in a large skillet over medium heat. Add the chorizo and fry until browned. Remove from the pan and set aside. Add the leeks to the hot oil and cook until soft, about 3 minutes. Add the apple, remaining 1/4 teaspoon salt and pepper, and cook for another minute. Add the greens, sage, cooked grains, and reserved chorizo. Cook for another minute, stirring to combine, and remove from heat. Taste, and adjust the salt and pepper if needed. Turn the cooked squash over in the baking dish so it is flesh side up. Scoop the filling into the cavity of each squash half, piling it into a mountain so that it holds as much as possible. Sprinkle with cheese and bake until the cheese melts, about 10 minutes.

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