Cheesy Pork Sausage-Stuffed Delicata Squash with Rice & Lime Yogurt
Fall Produce

Cheesy Pork Sausage-Stuffed Delicata Squash

with Rice & Lime Yogurt

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Here, we’re roasting and stuffing delicata squash (a particularly sweet, tender variety) with a flavorful filling of smoky pork sausage, rice, and poblano pepper, before finishing it off with a layer of melty cheddar and monterey jack and a dollop of tangy lime yogurt.
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    880 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Cheesy Pork Sausage-Stuffed Delicata Squash with Rice & Lime Yogurt
Title
  • 10 oz Smoky-Flavored Poblano Pork Sausage
  • ½ cup Long Grain White Rice
  • 1 Poblano Pepper
  • 1 Delicata Squash
  • 1 Lime
  • 2 Scallions
  • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
  • 2 Tbsps Tomato Paste
  • ½ cup Plain Nonfat Greek Yogurt
Prepare & roast the squash
1 Prepare & roast the squash

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange cut side down. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Carefully flip the squash to be cut side up.

Cook the rice
2 Cook the rice

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, halve the lime. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. In a bowl, combine the yogurt, the juice of 1 lime half, and 1 tablespoon of water; season with salt and pepper.

Cook the sausage & vegetables
4 Cook the sausage & vegetables

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced pepper and sliced white bottoms of the scallions. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and the sausage is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the filling & stuff the squash
5 Make the filling & stuff the squash

To the pot of cooked rice, add the cooked sausage and vegetables and the juice of the remaining lime half; season with salt and pepper. Stir to combine. Evenly divide half the filling between the roasted squash halves; top with the cheddar and monterey jack and drizzle with olive oil.

Finish the squash & serve your dish
6 Finish the squash & serve your dish

Roast the stuffed squash 2 to 3 minutes, or until heated through and the cheese is melted. Remove from the oven and let stand at least 2 minutes. Divide the remaining filling between two serving dishes. Top with the finished squash. Garnish with the lime yogurt and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare & roast the squash
1 Prepare & roast the squash

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange cut side down. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Carefully flip the squash to be cut side up.

2 Cook the rice

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Cook the rice
Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, halve the lime. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. In a bowl, combine the yogurt, the juice of 1 lime half, and 1 tablespoon of water; season with salt and pepper.

4 Cook the sausage & vegetables

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced pepper and sliced white bottoms of the scallions. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and the sausage is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the sausage & vegetables
Make the filling & stuff the squash
5 Make the filling & stuff the squash

To the pot of cooked rice, add the cooked sausage and vegetables and the juice of the remaining lime half; season with salt and pepper. Stir to combine. Evenly divide half the filling between the roasted squash halves; top with the cheddar and monterey jack and drizzle with olive oil.

6 Finish the squash & serve your dish

Roast the stuffed squash 2 to 3 minutes, or until heated through and the cheese is melted. Remove from the oven and let stand at least 2 minutes. Divide the remaining filling between two serving dishes. Top with the finished squash. Garnish with the lime yogurt and sliced green tops of the scallions. Enjoy!

Finish the squash & serve your dish
Browse Steps
1 of 6