Sausage Stuffed Delicata Squash Rings
If you’ve been following me for any length of time, you know that delicata squash is my favorite squash. And apparently, you know that too, because I cannot tell you how many delicata squash recipes people send me on Instagram. I absolutely love it when someone sees a recipe and immediately thinks of me. The sausage stuffed delicata squash recipe is actually a combination of several recipes that were sent to me. I took a little inspiration from one, a different technique from another, and then decided to put my own spin on it. And let me tell you, this one is a keeper! Even Hannah loved it!
Why You’ll Love These Sausage Stuffed Delicata Squash Rings
First of all, if you’ve never tried delicata squash, this is your sign to pick one up the next time you are at the grocery store. Unlike butternut squash, delicata squash has a thin, edible skin, which means you don’t have to peel it. That’s already a win in my book! The squash itself has a slightly sweet, nutty flavor that pairs perfectly with savory Italian sausage. But what really takes this over the top is the crispy Parmesan cheese base.
As the squash roasts, the Parmesan cheese gets golden brown and crispy, almost creating a little cheese ring underneath each ring. You get crispy cheese, tender squash, and perfectly cooked sausage in every bite. What’s not to love?
Why I Stuffed the Delicata Squash with Raw Sausage
One thing I notices when looking through all the recipes people sent me was that many of them had you cook the sausage before stuffing the squash. And while I am sure that method works, I kept thinking, why add an extra step? I decided to mix up my sausage filling while it was still raw, stuff it directly into the center of the delicata squash rings, and let everything cook together in the oven.
That was absolutely the right call. Not only did it save me from having to dirty another skillet, but the sausage stayed juicy and cooked perfectly while the squash became tender. Also, the Parmesan cheese underneath stayed crispy. Sometimes the easiest cooking method really does give you the best results. Just make sure your sausage reaches an internal temperature of 165F.
The Secret to Crispy Parmesan Delicata Squash
If you’ve ever made those crispy Parmesan potatoes that have been all over social media, this is a similar concept. The Parmesan cheese sits underneath the squash rings as they bake, creating this delicious golden crust. A few things make all the difference.
- Use freshly grated Parmesan cheese if possible. It melts and browns beautifully. In this recipe however, I used just store bought grated cheese and it turned out great.
- Cut your delicata squash rings into even slices so they cook at the same rate.
- Don’t overcrowd your baking sheet. Giving the rings some space helps everything roast instead of steam.
- Let the rings rest for a few minutes after baking so the Parmesan cheese can firm up before removing them from the pan.
That last tip is especially important, I know it’s tempting to grab one straight out of the oven, but giving that cheese a few minutes to set makes all the difference.
Do you you have to peel the squash?
Nope! That’s one of the reasons I love it so much. The skin of delicata squash is completely edible and becomes tender when roasted. All you need to do is wash the squash, slice it into rings, and scoop out the seeds from the middle. I find a tablespoon measure is a great way to get the seeds out. And if inclined, don’t throw the seeds out, as you can roast them just like you would pumpkin seeds.
Can you prepare this ahead of time?
Absolutely! You can slice the delicata squash and prepare the sausage mixture ahead of time. Store them separately in the refrigerator until you are ready to assemble and bake. I would wait to add the Parmesan cheese until right before baking because you want that crispy cheese base to be as delicious as possible. Leftovers can be stored in an airtight container for up to three or four days.
For reheating, I recommend using an air fryer or oven instead of the microwave. That will help bring some of that Parmesan crispiness back.
What to Serve with Sausage Stuffed Delicata Squash
These are hearty enough to be the star of your plate, but they also make a delicious side dish. I love the idea of serving them alongside a simple chopped salad or roasted green beans. You could also serve them warm with a little marinara sauce for dipping. Because let’s be honest, sausage, Parmesan cheese and marinara are always a winning combination. And if you’re making these for a holiday gathering, I think they’d make a beautiful addition to your Thanksgiving table.
Sausage Stuffed Delicata Squash Rings
These easy sausage stuffed delicata squash rings have a crispy Parmesan crust, tender squash, and juicy sausage filling. Ready in about 25 minutes from start to finish.
Ingredients
- 2 medium delicata squash, cut into 20 slices, seeds removed
- 8 ounces chicken Italian sausage (casing removed)
- 1 cup zucchini, grated and squeezed dry
- 1/2 cup part skim mozzarella cheese
- 1/4 cup panko bread crumbs
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- salt and pepper to taste
- avocado oil spray
- 1/2 cup grated Parmesan cheese
Instructions
Preheat the oven to 400F. Line a large baking sheet with parchment paper.
Prepare the delicata squash. Wash the squash, slice into 20 evenly sized rings, and remove the seeds from the center of each ring. Place the rings in a large bowl, spray with avocado oil spray, and season with salt and pepper. Toss to coat evenly.
Prepare the Parmesan base. Evenly distribute the grated Parmesan cheese on the parchment lined baking sheet, making 20 small piles of cheese. Place one delicata squash ring directly on top of each pile of Parmesan cheese.
Make the sausage stuffing. In a medium bowl, combine the raw chicken sausage, grated zucchini, mozzarella cheese, panko bread crumbs, garlic powder, Italian seasoning, paprika, and salt and pepper. Mix until well combined.
Stuff the squash rings. Evenly divide the sausage mixture among the 20 rings, placing the filling in the center of each ring. Gently press down on the sausage mixture so it fills the center of each ring and stays in place.
Bake. Place the baking sheet in the preheated oven and bake for 20-23 minutes, or until the delicata squash is tender, the Parmesan cheese forms a crispy golden crust on the bottom, and the sausage filling is fully cooked. The center of the chicken sausage filling should reach an internal temperature of 165F.
Cool and serve. Allow the squash rings to rest on the baking sheet for 3-5 minutes before removing them. This helps the Parmesan cheese crisp up and release more easily from the parchment paper. Serve warm and enjoy.
Notes
As of the date of this post, each ring is 2 WW points. If you count calories or macros: 84 calories, 3 fat, 13 carbs, 2 fiber and 5 protein. Click here for the WW tracker (link only works on mobile device, as WW no longer supports recipes on their website).
Nutrition Information
Yield 5 Serving Size 1Amount Per Serving Calories 309Total Fat 16gSaturated Fat 6gUnsaturated Fat 10gCholesterol 36mgSodium 700mgCarbohydrates 23gFiber 5gSugar 5gProtein 19g
My New Favorite
I have made delicata squash so many different ways over the years. Check out this post for more inspiration. I’ve roasted it, made gnocchi, and even wontons! But this sausage stuffed version might be one of my favorite versions yet. The combination of the crispy Parmesan crust, tender squash, and juicy sausage filling is just so good. And the fact that I didn’t have to precook the sausage makes this recipe even better.
So thank you to everyone who continues to send me delicata squash recipes on Instagram. I really do look at them and appreciate it! Have you tried delicata squash yet? If you have a favorite way to make it, let me know in the comments.
New Here?
If you are new here, welcome to My Bizzy Kitchen! I started this blog nearly 18 years ago to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband nearly 10 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey.
In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life.
Two years later, in October 2022, I was able to hire my daughter, Hannah, full-time, which brings me so much joy. Now, My Bizzy Kitchen is more than just recipes. It’s about embracing life, finding balance, and making healthy living sustainable and fun.
Follow along for delicious recipes (mostly Weight Watchers friendly!), realistic weight loss tips, and my daily adventures on Instagram, YouTube, TikTok, and Facebook (@mybizzykitchen). Let’s get bizzy in the kitchen together!
Looking for more Weight Watchers inspiration? Check out my side dish category!
