Apple Stuffed Delicata Squash with Vanilla Sauce

There are so many reasons why I love fall: the spectacle of beautiful autumn colors, the crisp air, long hikes, delicious, hearty meals to warm us up and, last but not least, the vast variety of winter squash we get to choose from in our stores. Every year, I try at least one new kind. Delicata squash is one of my newest discoveries in squash paradise. Since I felt like trying something completely different and a new harvest of delicious, flavorful apples was begging for attention, I saved my mind movie about a new savory recipe for another time and this is what happened. Oh my sweet deliciousness! Why didn’t I have this idea years ago?

Remember to soak cashews overnight or for at least 4 hours!

You will need a high speed blender for the vanilla sauce!

Ingredients: (for 5 – 6 servings)

• 3 delicata squash, rinsed and scrubbed
• 4 Tbsp virgin coconut oil, melted
• 4 Tbsp maple syrup
• ¼ tsp Celtic sea salt

for stuffing:

• 1½ lbs apples
• 1 cup (240 ml) water, more if necessary
• ¾ cup (100 g) raisins, rinsed
• ¾ cup (90 g) pecans, roughly chopped
• 2 tsp cinnamon
• ¼ tsp ground cloves
• 1½ Tbsp freshly squeezed lemon juice
• 3 Tbsp maple syrup
• ¼ tsp Celtic sea salt

for vanilla sauce:

• 2 cups (280 g) raw, unsalted cashews, soaked in filtered water overnight or for at least 4 hours, drained
• 1 vanilla bean or 3 tsp pure vanilla extract
• 4 Tbsp maple syrup
• ¼ tsp turmeric powder for color (optional)
• ½ tsp Celtic sea salt
• 1½ cups (360 ml) filtered water

serve with:

• rice pudding or grits
• cinnamon
• maple syrup

Preparation:

For the stuffing, cut apples into slices, remove the cores, then chop into small pieces. Peeling is optional.

In a large pot, bring water to a boil and add all the ingredients for the stuffing.

Stir well, bring back to a boil, then reduce heat and simmer covered for about 20 minutes until apples are soft. Stir occasionally and make sure the apples don’t stick to the bottom. If necessary, add just a little bit more water, but don’t make it saucy!

While apples are simmering, you can get started with the squash.

Preheat oven to 400° F (200° C ),

Trim ends of squash and cut them into ½ – 1 inch (1½ – 2½ cm) circles. The thicker they are, the longer you have to roast them.

Arrange squash circles on a rimmed baking sheet. I placed a silicone baking mat on the sheet, but that’s not really necessary. Depending on how many circles you have, you might need 2 baking sheets.

Stir together melted coconut oil, maple syrup, and Celtic sea salt and drizzle over squash.

Use either your hands or a basting brush to thoroughly coat the squash.

Bake at 400° F/200° C for about 20 minutes. Remove from oven, flip squash, and spoon a good amount of apple mixture into the center of each piece.

Spoon remaining apple mix, if any, around the squash, and return to the oven for another 15 – 20 minutes. The squash should be soft and nicely browned.

Towards the end of the baking time, fill your blender with all the vanilla sauce ingredients. If you opted for the vanilla bean, you can use the whole pod. A high speed blender can handle this! Process at the highest setting for at least 3 minutes until very creamy, steamy, and thickened. You might need a little bit more water. The thickness of the sauce is a matter of preference, so adjust accordingly!

When ready, transfer the stuffed squash rings to a warmed platter and serve immediately with vanilla sauce, maple syrup, and cinnamon on the side. Rice pudding or grits complement this dish in a perfect way. Enjoy!

Notes:   

• Leftovers can be stored in the fridge for at least 2 days. Reheat covered in an oven-safe dish at 400° F/200° C for about 20 minutes. Remove cover and bake for another 5 minutes. Adjust time according to amount of leftovers.
• Delicata squash is much easier to cut than other squash varieties, and I love that part. It has a thin, edible rind and very tender flesh. Not too sweet all by itself, but maple syrup brings it to perfection.
• If you can’t find delicata squash at your store, feel free to use a different variety like acorn, butternut, carnival, or sweet dumpling squash. Don”t try to cut them into rings though. Cut them in half, coat with the same mix as in this recipe, and roast until tender. Add the stuffing towards the end of the baking time. You could, by the way, do this with delicata as well.