Squash is in abundance during the fall. You can find it in all shapes and sizes, each tasting delightfully delectable. Delicata Squash is grown at the beginning of summer and is ready to pick within 80 – 100 days. There are so many ways to serve it but I was inspired to create this recipe using gouda cheese and fresh thyme.
Enjoy this recipe!
Delicata Squash with Gouda Cheese
Ingredients
- 1 Delicata Squash
- 1 Tbsp extra virgin olive oil
- sea salt
- pepper
- 1/2 cup shredded Gouda cheese
- 1/4 cup of chopped fresh thyme
Instructions
- Preheat the oven to 350 degrees
- Split the Delicata squash in half and scoop out the seeds
- Place the squash halves into a baking dish
- Drizzle the tops of the squash with olive oil
- Season with sea salt and pepper
- Bake the squash for 45 minutes
- During the last 5 minutes, take the squash out of the oven and fill the cavities with the shredded Gouda. Sprinkle with chopped thyme.
- Continue to bake until the cheese is melted.
- Serve
It’s delightful and perfect for a light lunch or as a savory treat.
Delicata squash and other winter squash are some of nature’s healthiest foods.
Winter squash is an important source of carotenoids, which are antioxidants. Its carotenoids include alpha-carotene, beta-carotene, lutein, zeaxanthin, and beta-cryptoxanthin.
Although it’s a starch, it comes from polysaccharides found in the cell walls. They are anti-oxidant, anti-inflammatory, anti-diabetic, and will regulate insulin. One cup of baked winter squash will provide you with approximately 340 milligrams of omega-3 fats in the form of alpha-linolenic acid (ALA). It doesn’t contain as high of an amount of omega-3 fats as walnuts, but it’s still beneficial and not as fattening.
If you’re a cheesehead like me, you’ll find this Delicata squash recipe hard to resist. Give it a try and expand your squash repertoire.
Looking for more vegetarian recipes? Try my garbanzo bean salad or this kale and quinoa casserole.
What do you like to stuff in squash? Please leave a comment below.
Love this blog and recipe…thyme is fantastic. Here’s a tomato-y way that you can add squash too. Just use squash instead of stringbeans/mushrooms, or “in addition to” (but then increase the sauce).
Oh my gosh, I love love love squash! It is a great side dish and oftentimes a dish in itself by stuffing it with some kind of ground lean meat in place of the cheese in your recipe 🙂 Your photos look so scrumptious I will have to give it a try too. Thank you!
Hi Wanda. I love that you love squash because it’s so good. You’re right about adding ground meat or other fillings. The meat with cheese on top would be scrumptious. (a little higher in fat though) Thanks for your enthusiasm about such nutritious and tasty vegetables.
I combine with garlic, tomatoes, small broccoli pieces, pasta, water from pasta. Mash squash, add in flat pan combine all hot water from pasta, add about ounce or two of goat cheese, blend all together. Add seasoning (salt, fresh pepper, garlic powder).
That sounds absolutely yummy, Hazel. I’ll have to give it a try. Thanks, for sharing your recipe.
Loves delicious! I’ll have to try that. Pinned.
Thanks Laurie. I hope you enjoy it!
This looks pretty darn yummy!
It really is, Carol.
I love autumn squash, especially butternut squash. A favorite soup. Will try this recipe. Seems so easy and sounds delicious.
It’s super easy and it’s a good tasting squash as well, Meryl.
Not a squash fan although this does look delicious.
You might become a fan. It’s very tasty, Jennifer.