Stuffed Delicata Squash: A Love Letter to Winter Veggies

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I don’t know about you, but my farm basket is filled, week after week, with winter squash squash and greens. Kale and butternut mostly, but then there are beet greens, spinach, kombocha squash, baby mixed greens and for a little change of pace, collard greens and delicata squash. Don’t get me wrong, I love my greens and I love my squash, but sometimes it’s hard to come up with new and exciting ways to cook them. Enter this stuffed delicata squash.

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Recipe, headnote and description updated 2/7/24.

stuffed delicata squash with collard greens and parmesan cheese

Imagine, if you will, a sweet, tender delicata squash, its hollow belly generously packed with spicy collard greens, all snuggled under a golden blanket of Parmesan cheese. It’s the kind of dish that makes you wonder why I was bored with winter veggies in the first place. You know the old adage, it’s what’s on the inside that counts? This stuffed delicata squash is here to prove just that.

Now, for those of you who can’t find delicata squash because it’s either out of season or your grocery store thinks variety means offering three kinds of potatoes, don’t fret. Acorn squash can step in as your understudy. And if collard greens sound about as appealing as a dental appointment, feel free to swap them out for kale or even broccoli raab. We’re all about flexibility and not about the squash police.

stuffed delicata squash with collard greens

How to Make Stuffed Delicata Squash

Serves: 2 people who won’t miss the meat (or 1 very hungry individual)


  • 1 delicata squash, ready for its moment in the spotlight
  • 2 tablespoons extra virgin olive oil, because we’re fancy
  • 1 bunch collard greens, the unsung hero of leafy greens
  • 2 cloves of garlic, minced (add more if you’re into that sort of thing)
  • A pinch of red pepper flakes, for a bit of drama
  • 2 tablespoons grated Parmesan cheese, the golden crown
  • Salt and pepper, to taste, because seasoning is non-negotiable


  1. Preheat your oven to 425°F, and get ready to show that squash who’s boss.
  2. Halve the squash lengthwise, scoop out its guts (seeds and pulp), then give it a nice olive oil massage. Season with salt and pepper, and lay it on a baking sheet like it’s sunbathing.
  3. Bake for 20-25 minutes, or until the squash is tender enough to pierce with a fork but still puts up a slight resistance.
  4. While the squash is getting its tan, bring a pot of salted water to a boil. Prep your collard greens by washing them and removing any stems that could double as tree branches. Slice them into thin strips for a quick blanching session in the boiling water (about 10 minutes should do it).
  5. Drain the greens, give them a good squeeze to remove excess water, and then sauté with garlic, olive oil, and red pepper flakes. You want them spicy, not incendiary.
  6. Stuff the squash with the greens, top each half with a tablespoon of Parmesan, and season with a bit more salt and pepper, because why not?
  7. Bake again for 10-15 minutes, or until the cheese is golden and slightly crispy.

Serve immediately, and watch as this dish becomes the star of your winter table. It’s perfect for a cozy lunch or a meatless main that even the most carnivorous guest won’t be able to resist.


Can I make this vegan?

Sure, if you want to forsake the Parmesan cheese’s golden touch. Just swap it for a vegan alternative, or go rogue and skip the cheese altogether. The collard greens will still make you feel virtuous.

Is delicata squash really worth the hype?

Absolutely. Its skin is tender enough to eat, saving you the peeling drama. Plus, it’s like the sweet, mild cousin of the butternut squash that doesn’t require an arm workout to prepare.

Can I use frozen collard greens?

Yes, you can. Just make sure to thaw and drain them well, unless you enjoy your dishes with a side of water.

How do I store leftovers?

Wrap them up and store them in the fridge. But let’s be honest, leftovers are as mythical as a squash that doesn’t taste better with cheese.

Embrace the winter veggies, and let the stuffed delicata squash become your new seasonal favorite. Who knew being stuffed could feel so good?

My husband and I ate our cozy winter lunch outside in the garden near my pea vines, which are in full bloom. It was 78 degrees. It was January. And our lunch was delicious.

More Winter Vegetable Recipes to Try

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Delicata Squash with Collard Greens

Delicata Squash Stuffed w/ Collard Greens

Alison Needham
Sweet winter squash and spicy, bitter greens truly make an excellent flavor combination. Feel free to substitute the slender delicata squash with acorn squash if you can’t find it at your market, and the collards with kale, or even broccoli raab. This meal was perfect for lunch, but if you want to serve it as a meatless main dish, double the recipe.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 2 servings
Calories 228 kcal


  • Sheet Pan
  • Large skillet


  • Preheat the oven to 425°F. Halve the squash lengthwise and remove the seeds and pulp. Drizzle the squash with 1 tablespoon of the olive oil, and sprinkle with salt and pepper. Place on a baking sheet, and bake for 20-25 minutes or until the flesh of the squash is tender.
  • Meanwhile, bring a large pot of salted water to boil. Wash the collard greens and cut out any thick stems. Slice the greens into strips, about ¼ of an inch thick. Blanch the greens in the boiling water for 10 minutes. Remove, drain and squeeze out any excess water.
  • Heat a medium frying pan over medium heat. Add the remaining olive oil and minced garlic and cook for 1 minute. Add the greens and pepper flakes and cook, stirring frequently for 3 minutes more. Remove from heat.
  • Fill the cavity of the squash with the collard greens. Top each with 1 tablespoon of cheese. Season with salt an pepper to taste. Bake for 10-15 minutes, or until the cheese begins to turn golden brown. Serve immediately.


Serving: 1portionCalories: 228kcalCarbohydrates: 21gProtein: 4gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 4mgSodium: 98mgPotassium: 825mgFiber: 4gSugar: 5gVitamin A: 3391IUVitamin C: 31mgCalcium: 125mgIron: 1mg
Keyword Collard Greens, Delicata Squash, Stuffed Squash
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One Comment

  1. Ali, you make simple squash look so comforting and inviting! I bet the added touch of Parmesan really added to the savory flavors with the olive oil and garlic. Such a great idea. NOM! xo

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