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Baked Kale-Stuffed Delicata Squash

Baked Kale-Stuffed Delicata Squash


  • 2 medium to large delicata squashes, halved and seeds removed
  • 4 tablespoons extra virgin olive oil
  • kosher salt and freshly ground black pepper
  • 2 medium apples, peeled, cored and finely chopped
  • 2 medium to large leeks, white and light green parts only, cleaned of grit, split in half lengthwise, and sliced into 1/4-inch half moons
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1 teaspoon dried thyme
  • 1 bunch kale, rinsed, thick stems removed, shredded
  • 1 cup cottage cheese
  • 2 eggs
  • 3/4 cup packaged or fresh unseasoned breadcrumbs, plus more for topping
  • 1/2 cup grated parmesan cheese, plus more for topping
  • 1 tablespoon unsalted butter, cut into 8 small cubes