Meat-Stuffed Delicata Squash with Maple Soy Glaze
Tender delicata squash halves are roasted with a sweet-savory maple syrup and soy sauce glaze, then filled with a hearty mixture of seasoned ground beef, rice, and caramelized onions. The dish is finished with a crispy panko topping and fresh chives for a complete meal that balances rich umami flavors with natural squash sweetness. Perfect for fall dinners when you want something comforting yet sophisticated.
Ingredients
- 4 Delicata squash, cut in 1/2 lengthwise
- 1 pound ground beef
- 1 cup white rice
- 2 jumbo eggs, beaten
- 1 large yellow onion
- ⅓ cup Gefen Maple Syrup
- ⅓ cup soy sauce
- 1 teaspoon smoked paprika
- ½ teaspoon chipotle pepper
- ½ tablespoon silan such as Heaven & Earth Date Syrup
- ⅓ cup panko
- chives, for garnish
Instructions
- 1
Preheat oven to 400 degrees Fahrenheit
- 2
Cut squashes in half lengthwise and scoop out seeds
- 3
Place squash halves in an oven-safe dish
- 4
Combine soy sauce, maple syrup, smoked paprika, and chipotle pepper in a bowl
- 5
Pour mixture into each delicata half
- 6
Add water to bottom of pan, cover and bake for 20 to 25 minutes until squash is soft to touch
- 7
Cook rice according to package directions
- 8
Chop onion and sweat in a pan until translucent
- 9
Add silan to onions and cook on medium-low until caramelized, adding water if needed to prevent burning
- 10
Combine cooked rice, caramelized onions, ground beef, and beaten eggs
- 11
Season meat mixture with salt and mix well
- 12
Remove squash from oven and raise temperature to 475 degrees Fahrenheit
- 13
Stuff squash halves with meat mixture and top with panko
- 14
Bake uncovered for 12 minutes
- 15
Garnish with fresh chives before serving
Tips
Add water to the pan bottom when roasting to prevent the maple glaze from burning and create steam for even cooking.
If the caramelized onions start to burn, add a tablespoon of water to slow the cooking process.
Make sure the squash is tender before stuffing - it should yield to gentle pressure when pressed.
Good to Know
Refrigerate for up to 3 days. Reheat covered in 350°F oven until heated through.
Can prepare stuffing mixture and roast squash up to 1 day ahead. Assemble and bake when ready to serve.
Serve immediately while hot. Pairs well with a simple green salad or roasted vegetables.
Common Mistakes
Don't skip the water in the pan to prevent the glaze from burning during initial roasting.
Don't overstuff the squash halves or the filling may spill out during final baking.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use other types of squash?
Yes, acorn squash or butternut squash work well. Adjust cooking time as needed since they may take longer to become tender.
How do I know when the squash is done?
The squash should be tender when pressed gently with a fork and the flesh should give slightly to pressure.
Can I freeze the leftovers?
Yes, freeze for up to 3 months. Thaw overnight in refrigerator and reheat in 350°F oven until warmed through.