Stuffed Delicata Squash with Coconut Creamed Greens


[vc_row fullscreen=”1″ css=”.vc_custom_1482197666369{margin-top: 0px !important;margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”][vc_column width=”1/1″ css=”.vc_custom_1482196695605{margin: 0px !important;border-width: 0px !important;padding: 0px !important;}”][vc_column_text]Jump to Recipe | Print Recipe 

Stuffed delicata squash. They’re cute little boats of delicious dinner and so versatile. These stuffed delicata squash are filled with saffron rice pilaf and creamed coconut greens for a hearty dinner in about an hour.

The flavors and inspiration for this dish came about from a recent EatWith event put on by Lauren of Lomade and Ben of Pizza Supreme Being. EatWith is a restaurant style dining experience put on by professional and amateur chefs in the comforts of the home. Friends, neighbors and strangers gather to eat, drink and enjoy.

At this particular event, there was wood fired cheese, pizza, butternut squash soup, and lamb shanks over rice. There was so. Much. food. And it was all delicious. Like, I want to keep eating until I burst delicious. But really. I couldn’t stop myself from spooning more mouthfuls of delicious rice. As in, I was so obsessed with this rice, that I needed to develop a recipe to make more of it.

Enter: this awesome vegetable forward recipe.

Stuffed Delicata Squash with Coconut Creamed Greens

Saffron Rice Pilaf

With these stuffed delicata squash, the saffron rice pilaf is like the glue that combines the sauce coconut creamed greens with the vessel of the roasted squash. You don’t necessarily need it, but it makes such a difference to have it all together. And in my opinion, the saffron is totally worth it.

Saffron can be quite expensive because of the laborious harvesting practices. They’re a specific part of the crocus flower, harvested by hand from flowers that have an extremely short bloom period. SUPER COOL. But also, wow. Talk about going all out for a dish.

I strongly recommend getting saffron threads in bulk if you can find them. You only need a few threads for this recipe and you won’t need to shell out $20 for a jar of saffron to sit on your shelf. If you can’t find saffron, use garlic powder, paprika, turmeric and a pinch of cumin to flavor your rice pilaf instead.

Coconut Creamed Greens

The coconut creamed greens in this dish are my idea of a sloppy, cozy, delicious dish. I’ll eat them by the spoonful on their own, but they add a nice saucy component to the stuffed delicata squash dish overall. I used just the leaves for the recipe to keep with the creamed spinach texture, but feel free to use the stems as well. Finely dicing the stems will help them cook faster, and cook down more readily.

The coconut milk adds a subtle savory sweetness that complements the richness of the rice pilaf instead of taking away from it. If you don’t have chard on hand, you could easily use beet greens or another wilty green instead. Mix and match if you cooks, just like this easy spinach dip with chard.

Making the recipe

While this recipe for stuffed delicata squash seems a bit complicated, I promise it’s not! Each component of the dish cooks at the same time so you’re multitasking and making three things at once.

You start by roasting the squash. Then you start cooking the rice. If you’re experienced or up for the challenge, you could even saute the onions for the rice and the creamed greens at the same time. Otherwise, once the rice is simmering you can cook the greens. And let’s be honest, greens wilt down fast. Oh and bonus? You’ll use half the onion in the rice and the other half in the greens.

Then assemble the beauties, pop them back in the oven, and you’re ready to serve these flavorful, filling stuffed delicata squash.

Looking for additional uses for coconut milk? This korma curry is a good option. Or try this hearty carrot ginger soup. Both are excellent vegan dishes!

Stuffed Delicata Squash with Coconut Creamed Greens

A hearty fall recipe, this stuffed delicata squash is whole roasted and filled with savory saffron rice pilaf and creamy coconut milk braised greens.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 604 kcal


Stuffed Delicata Squash

  • 4 small delicata squash
  • 1 tablespoon coconut oil

Saffron Rice Pilaf

  • 5 to 6 saffron threads
  • 1 tablespoon coconut oil
  • 1/2 large onion, diced
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1 cup uncooked basmati rice
  • 1 1/2 cups water
  • 1/3 cup dried currants
  • 1/3 cup sliced almonds

Coconut Creamed Greens

  • 1 tablespoon coconut oil
  • 1/2 large onion, finely diced
  • 3 cloves garlic
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1 bunch chard, stems removed and finely chopped
  • 1 cup full fat coconut milk



  1. Cook the delicata squash
  2. Heat oven to 375°F.
  3. Slice the squash in half lengthwise and scoop out the seeds. Brush each half with a bit of coconut oil.
  4. Lay the squash cut side down on a lined baking sheet. Roast delicata squash for 25 minutes or until just tender.

Cook the rice pilaf

  1. Place saffron threads in a small bowl. Add 1 tablespoon boiling water and let sit 5 to 6 minutes.
  2. Heat 1 tablespoon coconut oil in a small saucepan over medium low heat. Add onion and salt. Let onions cook 8 to 10 minutes until fragrant and translucent.
  3. Stir in turmeric until well combined.
  4. Add basmati rice and stir until well coated with oil and combined with onions and spices.

  5. Gently pour in water and soaked saffron threads. Bring to a boil, then reduce to simmer and cover.

  6. Let rice cook 15 to 20 minutes. Then remove from heat and let steam another 5 to 10 minutes.
  7. When rice is cooked, stir in currants and almonds.

Cook the coconut creamed greens

  1. Heat 1 tablespoon coconut oil in a large pan over medium heat.
  2. Add onions and garlic and let cook about 10 minutes until onions are fragrant and translucent. Stir in the cumin and cinnamon.
  3. Increase heat to medium high. Add chard to the pan. You may need to add in batches depending on how large your pan is. Saute the greens until just wilted, about 5 minutes.
  4. Pour in coconut milk and stir to combine. When the milk is beginning to boil, reduce heat to low and simmer in coconut milk about 10 more minutes.

Assemble the stuffed delicata squash

  1. Turn roasted delicata squash cut side up on baking sheet. Spoon rice pilaf into the center and top with coconut creamed greens.
  2. Return to oven and bake another 15 minutes to heat through.
  3. Serve immediately.

Recipe Notes

Saffron rice recipe adapted from Epicurious


Each of these components can be made ahead to cut down on active cooking time. They’re also delicious by themselves! I recommend making a double batch of the pilaf to have as leftovers.


Lamb would be a very complimentary meat to serve with these stuffed delicata squash. Shredded meat or ground meat could be added to the rice pilaf. Or serve these stuffed delicata squash alongside roasted chicken.


Don’t have swiss chard? Beet greens are an excellent option for these coconut creamed greens. Kale, collards or radicchio are also good options. Raisins are a comparable option for the dried currants. You could also use pecans instead of almonds. Instead of individual butternut squash, you could stuff a whole butternut with these ingredients though you’ll need to adjust your cooking time.

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][hcode_blog][/vc_column][/vc_row]



  • Reply
    December 23, 2017 at 5:45 pm

    Hey, I’m making the pilaf ahead of time and I don’t see where to add the saffron! Can you clarify, please?
    Thank you 🙂

    • Reply
      January 2, 2018 at 4:43 pm

      Add it in with the liquid after toasting the rice. Updated the recipe, thanks!

    Leave a Reply

    Recipe Rating