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This Baked Delicata Squash Stack is the perfect hybrid between comfort food and dinner-party showstopper. Layers of roasted delicata squash, spiced sausage, caramelized onion, and melty Gruyère all baked together into one golden, cozy tower of deliciousness.
Think of this Baked Delicata Squash Stack as the perfect hybrid between comfort food and dinner-party showstopper. Sweet roasted delicata squash meets savory sausage and fragrant sage, all held together by a cheesy Gruyère glue. The best part? You don’t have to peel delicata squash (a fall miracle in itself), and it bakes in under 40 minutes. It’s hearty enough to be a main dish, but elegant enough to serve as a side next to roast chicken or a simple salad.
❤️ Why You’ll Love Baked Delicata Squash Stack
This is not your average veggie side. It’s layered, flavorful, and oh-so-satisfying. The sausage adds richness, the cheese gives you that gooey, golden top, and the squash caramelizes just enough to make every bite feel special. Whether you’re hosting Friendsgiving or just craving something cozy, this recipe delivers big fall energy with minimal effort.
🍲 Ingredients
Before we dive in, let’s talk ingredients — because each one plays a starring role.
🍂 Delicata squash brings the sweetness and structure. You’ll deseed and slice them into beautiful golden rings.
💧 A drizzle of extra virgin olive oil helps them roast to perfection, while a sprinkle of nutmeg adds a warm, slightly sweet note that makes everything taste like autumn.
🧂 Kosher salt and pepper balance the sweetness and bring out the natural flavor of the squash.
🌿 Mild uncased sausage gives this dish its savory soul, while minced onion and fresh sage make it aromatic and comforting.
🧀 Then there’s the Gruyère — the melty, nutty glue that holds the stack together. Finally, a touch of fresh parsley brightens it all up at the end.
👩🍳 How to Make Baked Delicata Squash Stack
Start by preheating your oven to 425°F and lining two baking sheets with parchment paper. Slice your delicata squash into ¼-inch thick rings and scoop out the seeds (no need to peel!). Toss the rings with olive oil, nutmeg, salt, and pepper until evenly coated, then roast for about 15 minutes to get them slightly tender. Once done, lower the oven temperature to 400°F.
While the squash roasts, grab a skillet and cook your sausage over medium heat, breaking it apart as it browns. Once it’s cooked through, add the minced onion and sage, and let everything cook together until your kitchen smells heavenly and the onions start to caramelize.
Now comes the fun part — stacking! On a wide oven-safe platter or shallow baking dish, arrange seven roasted delicata rings into a circle. Spoon some of the sausage mixture into each ring’s center, then top with a generous sprinkle of Gruyère. Repeat the layers until you’ve used up all the squash, sausage, and cheese.
Slide your masterpiece into the oven and bake for about 15 minutes, just until the cheese is bubbling and golden. Garnish with fresh parsley and serve warm. Prepare yourself for applause.
🪄 Tips and Tricks
- To deseed the squash, cut it in half widthwise, then use a spoon to scoop out the seeds.
- Try to find similarly sized delicata squash, it makes the stacking a lot easier.
🗒 Variations & Substitutions
- Swap the sausage for crumbled turkey sausage or even spicy chorizo if you like heat.
- For a vegetarian version, try sautéed mushrooms and lentils instead of sausage — still rich, still cozy, totally satisfying.
- If you’re hosting, individual mini stacks baked in ramekins are adorable and make serving easy.
- No Gruyère? No problem. Fontina, mozzarella, or even sharp white cheddar will melt like a dream.
- Out of sage? Thyme, or rosemary work too.
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👝 How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to three days. When reheating, use the oven instead of the microwave to keep the squash from getting soggy — about 350°F for 10 minutes should do the trick.
🤔 Common Questions
Do I need to peel delicata squash?
Nope! The skin is thin and tender once roasted — it’s completely edible.
Can I make this ahead of time?
Yes! Assemble the stack up to a day in advance, refrigerate, and bake just before serving.swer 2
Can I freeze it?
I wouldn’t recommend it. The texture of delicata squash doesn’t hold up well once thawed.
Baked Delicata Squash Stack
Ingredients
- 3 delicata squash
- 3 tbsp extra virgin olive oil
- 2 tsp ground nutmeg
- 2 tsp kosher salt
- ½ lb mild sausage, uncased
- 1 small onion, minced
- 1 tbsp fresh sage, minced
- 3 cups gruyere cheese, grated
- 1 tbsp fresh parsley, chopped.
Instructions
- Remove the squash seeds and cut them into ¼ inch thick rings.
- Preheat oven to 425°F. Add the squash to the parchment-lined baking sheets. Coat in olive oil and season with nutmeg, salt, and pepper to taste. Partially cook for just 15 minutes, then remove from the oven and lower the oven temperature to 400°F.
- In a medium-sized skillet, cook the uncased sausage over medium heat, breaking the sausage into small pieces as it cooks. Once the sausage is fully cooked, add the onion and sage. Continue to cook until the onions start to caramelize. Remove from heat and set aside.
- Grab a wide serving platter that is oven-safe. Arrange seven delicata squash rings to form a circle on the serving platter. Fill the delicata ring centers with the sausage mixture and top with approximately ⅓ cup gruyere cheese. Continue to stack and layer the squash, sausage, and gruyere until you run out of squash.
- Bake for 15 minutes and serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
