Cauliflower & Cheese-Stuffed Delicata Squash Rings
If you’re a fan of cheesy, roasted goodness with a seasonal twist, this recipe is for you. Inspired by Ina Garten’s famous Cauliflower Toasts, this version swaps bread slices for roasted delicata squash rings for a cozy, fall-friendly spin. The result? A dish that’s as beautiful as it is delicious.
Perfect as a main course or side dish, these stuffed delicata squash rings are hearty, satisfying, and packed with flavor. They’re also a great way to enjoy cauliflower in a new, creative way.
Why You’ll Love These Stuffed Delicata Squash
- Inspired by Ina: A nod to Ina Garten’s iconic recipe with a Tine + Tumbler twist!
- A Seasonal Upgrade: Delicata squash is naturally sweet and pairs perfectly with the creamy cauliflower mixture.
- Cozy & Comforting: Melty cheese, roasted veggies, and golden edges—need I say more?
Cauliflower + Cheese Stuffed Delicata Squash
Equipment
Ingredients
- 1 small head cauliflower about 2 pounds
- 4 tbsp good olive oil
- ¼ tsp crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 8 oz cream cheese at room temperature
- 12 oz Gruyère cheddar cheese grated
- ¼ tsp nutmeg, ground grate whole nutmeg for best flavor
- 2 large slices country-style bread toasted and cut into ½-inch cubes
- 2-3 delicata squash cut into ½-inch rings (seeds removed)
- Paprika for dusting
- Freshly grated Italian Parmesan cheese
- 2 tablespoons minced fresh chives
Instructions
Roast the Cauliflower
- Preheat your oven to 400°F.
- Trim and cut the cauliflower into small, ½-inch florets. Toss with olive oil, red pepper flakes, 1 teaspoon kosher salt, and ½ teaspoon black pepper on a baking sheet. Roast for 25–30 minutes, tossing occasionally, until tender and golden. Let cool for 10 minutes.
Prepare the Squash Rings
- While the cauliflower roasts, cut the delicata squash into ½-inch rings and scoop out the seeds. Place the rings on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes at 400°F until tender but still holding their shape.
Make the Cauliflower Mixture
- In a large mixing bowl, combine the roasted cauliflower with cream cheese. Stir in half of the Gruyère cheddar, nutmeg, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
Assemble the Squash Rings
- Set your oven to 450°F.
- Lay the roasted squash rings on the parchment-lined baking sheet. In a bowl, toss the toasted bread cubes with the remaining Gruyère cheddar. Spoon a layer of the bread mixture into the bottom of each squash ring, pressing gently to create an even layer.
- Top with a generous scoop of the cauliflower mixture, mounding slightly in the center.
Bake and Finish
- Bake at 450°F for 15 minutes, or until the cheese is bubbly and golden brown. Remove from the oven and let cool slightly. Sprinkle with paprika, freshly grated Parmesan, and minced chives before serving.
Video
Serving Ideas + Plant-Based Swaps
- Serving Ideas: Pair these stuffed squash rings with sautéed green beans, a crisp green salad or a light soup for a complete meal.
- Credits: This recipe is inspired by Ina Garten’s Cauliflower Toasts, with a twist to celebrate fall produce.
- Make It Plant-Based: Swap the cream cheese and cheeses with your favorite dairy-free options, like cashew cream and plant-based Gruyère.
Ready to Try These Fall-Inspired Stuffed Squash Rings?
These Creamy Cauliflower & Cheese-Stuffed Delicata Squash Rings are the perfect way to combine seasonal produce with indulgent, cheesy comfort. They’re also a beautiful addition to any holiday table.
Let me know if you try this recipe! I’d love to hear how it turned out for you. Don’t forget to tag me on Instagram or Pinterest @TineAndTumbler so I can see your creations.