Dishing Up the Dirt

Stuffed Delicata Squash With Sage Pesto, Quinoa, and Cranberries

stuffed delicata squash3

I think our days of playing “Survivor” in our own house are behind us. Our wood stove is high functioning again and the weather forecast is promising warmer temperatures for the next ten days. We no longer have to climb into bed and sleep in our warmest farming clothes. We celebrated all of this wonderful change with an amazing meal and a bottle of our favorite wine by Charles Smith out of Walla Walla Washington.

Honestly, if I could eat one meal over and over again for the rest of the winter this would be it. Sweet delicata squash pairs wonderfully with zesty sage pesto, sour cranberries, and hearty chickpeas with quinoa. Pass me a fork and I will happily dig into this meal all season long. 

stuffed delicata squash

This dish tastes best when enjoyed with good wine and a little Mariah Carey Holiday music playing in the background (no judgment please!)  Enjoy.


Stuffed Delicata Squash with Sage Pesto, Quinoa and Cranberries

Prep Time: 15 mins.    Cook Time: 30-40 mins    Serves: 2

  • 1 large delicata squash, sliced in half lengthwise and seeded. (No need to peel this squash since the skin is edible!)
  • 1/2 cup uncooked quinoa
  • 1 cup cooked chickpeas (if canned, drained and rinsed)
  • 1/2 cup dried cranberries
  • 1/4 cup walnuts, diced
  • 1/4 cup parmesan cheese (optional)
  • Olive oil
For the pesto:
  • 3/4 cup fresh sage leaves, finely chopped
  • 1/3 cup fresh parsley leaves, finely chopped
  • 4 cloves of garlic, minced
  • 1/4 cup toasted walnuts
  • 1/4 cup grated parmesan cheese
  • 1/4-1/2 cup extra virgin olive oil
  • Salt and pepper to taste


  1. Preheat oven to 400 degreese.
  2. Lightly drizzle olive oil over each squash half. Sprinkle with salt and pepper. Place face down on a prepared baking sheet and roast in the oven for 25-35 minutes. (Or until fork tender) Check squash after 20 minutes.
  3. Place 1/2 cup quinoa with 1 cup of water. Bring to a boil. Reduce heat and cover. Cook until quinoa is tender and easily fluffed with a fork.
  4. While squash cooks prepare your pesto. Combine all ingredients into a food processor or high speed blender. Whirl away until smooth. Add more oil if mixture is too dry.
  5. Once quinoa is cooked combine with toasted walnuts, cranberries, chickpeas and pesto. Stir until well combined.
  6. Scoop a healthy portion of the quinoa mixture into each squash half. Sprinkle with a little parmesan cheese and place back into the oven until cheese has melted. About 3 minutes.
  7. Serve warm!


Use this recipe as a guide. Adjust measurements and ingredients as necessary.

Leave a Reply

21 thoughts on “Stuffed Delicata Squash With Sage Pesto, Quinoa, and Cranberries

  1. Haha, I love a little Mariah Carey Christmas album too – Christmas wouldnt be Christmas without it! 😉 Your stuffed squash looks amazing – the perfect comfort food.

    1. Andrea says:

      You’re totally right. Christmas would definitely not be Christmas without a little Mariah Carey!

  2. Julia says:

    Glad you guys are nice and warm! These squash look so inviting and cozy – I could definitely eat these all winter long too! SAGE pesto? Must try!! P.S. I’m counting on my fingers right now to answer your captcha math question 😉 annnnd I answerd it wrong the first time…this time I got 59 – 0….I can handle that 🙂

    1. Andrea says:

      Those darn math equations!!!! 🙂

  3. Delicata is my new favorite squash! I love how delicious it is and it is SO easy to work with! 🙂

    1. Andrea says:

      It really is the best squash!

  4. girl, YUM. these look sooo comforting and delicious! but is it bad that I have never tried (or heard of!) delicata squash? I need to get on that!

    1. Andrea says:

      I’m glad I’ve introduced you to delicata squash! It’s the best. I’m hoping you can find it at your local grocery store!!

  5. Lauren says:

    Looks yummy and I like how easy the delicate squash is to work with compared to a butternut squash. I have a lot of leftover sage from Thanksgiving that will spoil soon, so I’m looking forward to mixing up your sage pesto!

    1. Andrea says:

      It really is the easiest squash to work with. Tastiest too!

  6. I’m so relieved it warmed up for you. I know it’s silly because we haven’t met, but I was seriously worried about you guys spending all winter in layers of clothing and no washing machine! Phew!

    This dinner sounds fantastic!

    1. Andrea says:

      Thanks for your concern. We were not doing well there for a while and I was worried I was not going to make it. Things are looking much better now!

  7. I’m right there with you on the Mariah Carey holiday music. She’s the best!

    I’ve only had delicata squash once but it wasn’t stuffed, just roasted on it’s own. I can imagine it’s amazing with all of the flavors you used in this recipe. I wish I was your neighbor. I’d be glad to trade some goat cheese for some of your delicious creations!

  8. Anna says:

    This looks perfect! I love squash, quinoa and chickpeas, what a great flavor combination. The pesto looks scrumptious too.

  9. Diana says:

    Just came across your blog…I love it! Everything about it, so simple and beautiful! That is all 🙂

  10. So glad you’re no longer camping out in your own house! I will happily eat this meal all winter long, as well. Now just tell me why I can’t find delicata squash around here! I must not be trying hard enough. Stay warm and keep the winter squash recipes coming!

  11. This is the perfect festive meal! Absolutely love the flavours and colours in this and your gorgeous photos!

  12. Gina says:

    Delicata squash is so awesome, it’s naturally beautiful and delicious!

  13. kelli says:

    funny timing – i was just searching your blog a few days ago for a savory cranberry recipe! i have to try this. thank you for sharing your recipes!

  14. Alana says:

    This tasted sooooo good and was pretty easy to make! I had to use Butternut Squash because there was no delicata at the grocery store, and it was still excellent. Will certainly try delicata next time I see it in the store 🙂

  15. Melissa B. says:

    I made this for dinner last night and it was absolutely delicious! The recipe for the filling made too much for the squash I had, so I threw the leftovers on some greens for lunch today. YUM. Thanks for a great recipe!!

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