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Easy Brown Butter Sage Stuffed Delicata Squash Rings Recipe

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Tender delicata squash rings stuffed with a savory-sweet quinoa, cranberry, and feta filling, all drizzled with nutty brown butter and crispy sage. A cozy, impressive dish that’s surprisingly simple to make.

Ingredients

Scale
  • 2 medium delicata squashes (about 1.5 lbs total)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • 1 clove garlic, minced
  • Pinch of flaky sea salt (optional, for finishing)
  • 1 cup cooked quinoa (about 1/3 cup uncooked)
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled feta cheese
  • 1/4 cup toasted pecans, roughly chopped
  • 2 tablespoons fresh parsley, chopped
  • Zest of 1 lemon
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. Wash the delicata squashes thoroughly. Cut off both ends, then slice each squash crosswise into 1/2-inch thick rings. Scoop out the seeds and stringy bits from the center of each ring.
  3. Place the rings on the prepared baking sheet in a single layer. Drizzle with olive oil and season generously with salt and pepper. Toss gently to coat, then spread them out so they’re not touching.
  4. Roast the squash for 15 minutes, until just tender but still holding its shape.
  5. While the squash roasts, make the brown butter sage sauce: Place the butter in a small skillet over medium heat. Let it melt completely, then swirl occasionally. After about 3-4 minutes, when the butter turns light golden with brown specks and smells nutty, add the sage leaves. Let them sizzle for about 30 seconds until crisp. Remove from heat and stir in the minced garlic. Set aside.
  6. In a medium mixing bowl, combine the cooked quinoa, dried cranberries, crumbled feta, toasted pecans, fresh parsley, and lemon zest. Drizzle about 2 tablespoons of the brown butter sage sauce over the mixture and toss gently. Season with salt and pepper to taste.
  7. Remove the partially roasted squash from the oven. Carefully fill each ring with the quinoa mixture, pressing gently to pack it in. If you have extra filling, scatter it around the rings on the baking sheet.
  8. Return the stuffed squash rings to the oven and bake for another 15-18 minutes, until the filling is heated through and the edges of the squash are caramelized and golden.
  9. Transfer the rings to a serving platter. Drizzle the remaining brown butter sage sauce over the top. Sprinkle with flaky sea salt if desired and garnish with extra fresh sage leaves. Serve warm.

Notes

For best results, cut squash rings evenly (about 1/2-inch thick). Don’t skip the pre-roast step to avoid soggy filling. Toast pecans in a dry skillet for 3-4 minutes for extra crunch. Brown butter can burn quickly—watch closely. Leftovers keep in the fridge for up to 4 days; reheat in the oven at 350°F for 10 minutes.

Nutrition

Keywords: delicata squash, stuffed squash, brown butter, sage, quinoa, cranberries, feta, fall recipe, vegetarian, gluten-free

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