I love a good stuffed squash in the fall. Acorn squash, delicata squash, spaghetti squash are all great options for stuffing with savory, delicious meat. This is a stuffed delicata squash recipe with an Indian spin on it as it’s stuffed with kheema: savory, spicy Indian minced meat. You can use chicken, lamb, pork, beef or turkey for this so it’s very versatile. The spicy meat paired with sweet, roasted delicata squash is a match made in heaven. It’s the perfectly balanced fall meal you’ve been looking for. If you make this recipe, please leave me a comment and let me know how you liked it. Enjoy!
Kheema Stuffed Roasted Delicata Squash
- 1 small-medium delicata squash
- 1/2 tsp garam masala
- 1/8 tsp ground cinnamon
- 1/2 tsp cumin powder
- 1/4 tsp red chili powder
- Salt & pepper to taste
- 2 tbsp olive oil
- Handful of chopped cilantro for garnish
- Drizzle of beaten yogurt (optional)
- Full serving of my kheema
- Pre-heat oven to 425 degrees F
- Wash delicata squash thoroughly and dry the exterior. Cut the squash in half length wise and scrape out seeds. Brush the cut side of the squash with a little olive oil, season with salt and pepper and all other spices. Arrange on a baking sheet or dish. Set aside
- Place squash on a baking sheet lined with parchment paper face down. Make sure each piece of squash has enough room on the baking sheet.
- Drizzle olive oil on top, and sprinkle salt (to taste), cumin powder, cinnamon, garam masala, and red chili powder on top. Use hands to massage spices and oil into pieces of squash.
- Bake in the oven for 30-40 minutes, flipping halfway.
- Meanwhile, make my kheema using meat of choice.
- Remove squash from oven when finished and let cool for a few minutes.
- Add a generous amount of kheema on top of each squash half.
- Drizzle with beaten yogurt (optional).
- Garnish with freshly chopped cilantro. Serve immediately and enjoy!