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Lagostino Stuffed Delicata Squash with Olive Morada Cilantro & Roasted Onion Olive Oil

Lagostino Stuffed Delicata Squash with Olive Morada Cilantro & Roasted Onion Olive Oil

Langostino Stuffed Delicata Squash

Serves 2


1 each Delicata squash, halved and seeded
1 tbsp Olive oil
1/4 cup Orzo pasta, cooked according to package
2 tbsp Olive Morada Cilantro and Roasted Onion Olive Oil
1/4 each Onion, chopped finely
2 cups Langostino lobster tails, cooked & thawed Substitute: crawfish, shrimp, chopped lobster
1 tbsp All purpose flour
1/2 cup Half and half
2 oz Grated parmesan More for garnish
Salt and pepper, to taste
3 tbsp Cilantro chopped More for garnish


  1. Preheat oven 350* Line a baking sheet with parchment paper, place delicata squash face up and drizzle with olive oil, sprinkle it with salt and bake for 25 min.
  2. Over medium heat in a skillet add 2 tbsp of Olive Morada “Cilantro and Roasted Onion” infused olive oil, add onion and pinch of salt, saute until translucent 2- 3 minutes. Add in langostino and cook for 2 additional minutes, add in cooked orzo, sprinkle flour over mixture.
  3. Pour in half and half and bring to simmer, reducing until it is thickened and can coat the back of a spoon. Remove from heat, stir in parmesan cheese, cilantro and fresh cracked black pepper.
  4. Generously spoon in pasta and langostino mixture into delicata squash halves, top with extra parmesan cheese, bake for 10 minutes, finish under broiler until golden and bubbly 3- 5 additional minutes.
  5. Garnish with cilantro and a drizzle of Olive Morada “Cilantro and Roasted Onion


Thank you to Chef Jenn Martello recipe & photos 

See more of Chef Jenn's recipes on Instagram @chefjennmartello