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stuffed delicata squash with sausage greens and garlic

Stuffed Delicata Squash with Sausage, Greens, and Garlic

dairy free gluten free main course paleo recipes sides

When fall arrives in the northern latitudes those of us with hypothyroidism may struggle to keep warm as we adjust to the damp and chill. At this time, the earth gives us warming foods in abundance. Pumpkin, winter squash, beets, carrots, celeriac, and Jerusalem artichokes all come to mind.

One of my favorite fall foods is sweet and golden delicata squash.

Delicata is a small, oblong squash variety, with thin, edible skin. This recipe plays off its natural sweetness with savory elements like sage, garlic, and Italian sausage

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Chef's Tips:

  • I typically don’t share recipes using dairy, but this works with or without cheese, so I decided to leave it as an option. If you don’t do dairy, feel free to omit it. You can also substitute 1 to 2 tablespoons of nutritional yeast (aka “Nooch”).
  • To eliminate questionable additives, preservatives, or artificial ingredients, try this big-batch recipe for homemade Sweet Italian Sausage.


Thyroid-healthy Recipe Highlights:



Stuffed Delicata Squash with Sausage, Greens, and Garlic

Stuffed Delicata Squash with Sausage, Greens, and Garlic

Yield: 8
Author: Ginny Mahar
Prep time: 1 HourCook time: 1 HourTotal time: 2 Hour
Gluten-free. Can be made Dairy-free or Paleo by omitting the optional cheese.


  • 4 small to medium delicata squash, or 2 large
  • A knob of ghee or other healthy cooking fat
  • 1 medium yellow onion, diced small
  • 2 tablespoons minced garlic
  • 1 pound sweet Italian sausage (pork or turkey)
  • 1 1/2 teaspoons rubbed sage
  • 1/8 teaspoon grated nutmeg
  • pinch red chili flakes, or more to taste
  • 1/2 teaspoon fine sea salt, or more to taste
  • few grinds black pepper
  • 6 cups roughly chopped chard leaves, stems removed
  • 1/3 cup finely grated Parmesan cheese, or sub. 1 Tbsp. Nutritional yeast for dairy-free
  • 1/3 finely grated Romano cheese, or sub. 1 Tbsp. Nutritional Yeast for dairy-free
  • 1/3 cup pine nuts (optional)


  1. Preheat oven to 350. Wash the squash and cut lengthwise, through the middle. Use a spoon to scrape the seeds and stringy flesh from the squash halves. Place the squash halves cut side down onto a parchment-lined baking sheet and place in oven, 25 to 30 minutes or until the squash gives a little when pressed.
  2. While squash are baking, heat ghee in a large pot or high-sided skillet over medium-high heat. Choose a pot big and deep enough to accommodate the greens. Add diced onion and sauté 3 minutes or until softened. Add minced garlic and sauté another 2 minutes.
  3. Add sausage, herbs, and seasonings and cook, stirring just until meat has browned. Add greens to the pot and stir until they begin to wilt. You may need to add about 1/4 cup water or broth to the pot if the mixture is too dry, but the meat and greens should release some liquid as they cook. Reduce heat to medium-low, cover pot, and cook approx. 10 minutes or until greens are tender, stirring occasionally. Taste for doneness.
  4. Remove from heat and stir in half of parmesan and romano cheeses (or nutritional yeast for dairy-free version). Taste filling and adjust seasonings. It should be pretty robust, so add salt to taste if necessary.
  5. When squash is tender, remove from oven and flip squash so it's cut side up on baking sheet. Divide the filling evenly among the halves. Top with remaining cheese and pine nuts (optional).
  6. Return to oven for 20 to 30 minutes or until cheese is melted and everything is heated through.


Here's a trick for removing the tender leaves from the tough stems of hearty greens: With one hand grasp the stem end of the leaf, and use the other hand to grasp the leaf at the base. Pull upwards along the central rib. The tender part of the leaf should come right off, ready to be chopped and cooked up. This works well with both chard and kale.

Nutrition Facts



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