Ramadan Seitan and Garlic-Stuffed Delicata Squash Rings

Name: Ramadan Seitan and Garlic-Stuffed Delicata Squash Rings
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 medium (about 1.5 lbs / 680 g each) (1360 g total) delicata squash, whole, cut into 1-inch thick rings, seeds and stringy center scooped out; 12 oz (340 g) seitan, store-bought or homemade, cut into ¼-inch dice; 8 cloves (40 g) garlic cloves, fresh, minced; ½ medium (85 g) yellow onion, medium, finely diced; 4 tbsp (60 ml) extra-virgin olive oil, divided; 1½ tsp (3 g) ground cumin; ¾ tsp (1½ g) ground coriander; ¼ tsp (½ g) ground allspice; ½ cup (12 g) fresh cilantro, packed, finely chopped; ¼ cup (6 g) fresh flat-leaf parsley, packed, finely chopped; 1 tbsp (15 ml) pomegranate molasses; to taste kosher salt; to taste freshly ground black pepper; 1 tbsp (15 ml) extra-virgin olive oil, for drizzling (optional); ¼ cup (45 g) pomegranate seeds, fresh (optional)

From the MyKitchenBank Kitchen

Golden roasted delicata squash rings filled with a fragrant seitan and garlic mixture seasoned with cumin, cilantro, and warm spices. The squash caramelizes in the oven while the filling stays tender and aromatic. A satisfying plant-based main course perfect for iftar (breaking fast) during Ramadan or any special occasion.

Prep: 25 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 10 min
Makes: 4 stuffed squash rings (1 per serving)

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Ingredients

4 servings

2 medium (about 1.5 lbs / 680 g each) (1360 g total) delicata squash, whole, cut into 1-inch thick rings, seeds and stringy center scooped out
12 oz (340 g) seitan, store-bought or homemade, cut into ¼-inch dice
8 cloves (40 g) garlic cloves, fresh, minced
½ medium (85 g) yellow onion, medium, finely diced
4 tbsp (60 ml) extra-virgin olive oil, divided
1½ tsp (3 g) ground cumin
¾ tsp (1.5 g) ground coriander
¼ tsp (0.5 g) ground allspice
½ cup (12 g) fresh cilantro, packed, finely chopped
¼ cup (6 g) fresh flat-leaf parsley, packed, finely chopped
1 tbsp (15 ml) pomegranate molasses
to taste kosher salt
to taste freshly ground black pepper
1 tbsp (15 ml) extra-virgin olive oil, for drizzling (optional)
¼ cup (45 g) pomegranate seeds, fresh (optional)

Equipment (8)

Large sharp knife
Cutting board
Small spoon or melon baller
Large baking sheet
Parchment paper
Skillet (10-inch / 25 cm)
Wooden spoon
Measuring spoons and cups

Steps

Before you start

Preheat oven to 425°F (220°C)
Have seitan ready (store-bought or homemade)
Line a large baking sheet with parchment paper

1
Prepare the squash rings
- Wash the delicata squash well under cool water.
- Using a sharp knife, slice each squash crosswise into 1-inch (2.5 cm) thick rings.
- Lay each ring flat on a cutting board and use a small spoon or melon baller to gently scoop out the seeds and stringy center, leaving about ¼ inch of flesh around the sides.
- You should have 4 large rings total (save any smaller end pieces for snacking or stock).
- Pat the rings dry with paper towels.
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Ready when: Rings are hollowed out with intact walls and no loose seeds
Tip: Don't gouge the squash flesh—a gentle hand prevents holes in the walls. Work slowly.
2
Arrange squash and oilOven 425°F / 220°C
- Place the parchment-lined baking sheet in the oven and preheat it to 425°F (220°C) for 3 minutes so it is hot.
- Remove the sheet and arrange the squash rings on it in a single layer, not touching.
- Lightly brush or drizzle 2 tablespoons (30 ml) of the olive oil over both cut sides of each ring.
- Season with a pinch of salt and freshly ground black pepper on all exposed surfaces.
- Return the sheet to the oven.
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Ready when: Squash rings are beginning to caramelize at the edges (about 10 minutes total)
Tip: Heating the baking sheet first encourages browning and prevents the squash from steaming instead of roasting.
3
Sauté the filling base
- While the squash roasts, heat the remaining 2 tablespoons (30 ml) of olive oil in a 10-inch (25 cm) skillet over medium heat.
- Add the diced onion and cook, stirring occasionally, for 3–4 minutes until softened and just beginning to turn translucent.
- Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant but not browned.
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Ready when: Onion is softened and translucent; garlic is fragrant
Tip: Keep the heat at medium to avoid burning the garlic, which will taste bitter.
4
Add seitan and spices
- Add the diced seitan to the skillet.
- Stir in the ground cumin, ground coriander, and ground allspice.
- Cook for 2–3 minutes, stirring frequently, until the seitan is warmed through and the spices are toasted, releasing their aroma into the pan.
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Ready when: Spices are fragrant and seitan is warm and well coated
Tip: Toasting the spices briefly before adding herbs deepens their flavor without overcooking the seitan.
5
Build the filling
- Remove the skillet from the heat and stir in the chopped cilantro, chopped parsley, and pomegranate molasses.
- Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- The filling should be vibrant, slightly tangy from the pomegranate molasses, and aromatic.
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Ready when: Herbs are evenly distributed and filling is well combined
Tip: Add pomegranate molasses off the heat to preserve the brightness of the herbs.
6
Remove squash and check donenessOven 425°F / 220°C
- After the squash has roasted for 10 minutes total, carefully remove the baking sheet from the oven.
- The squash rings should be softened enough to pierce easily with a fork but still hold their shape, and the cut edges should show light browning.
- If they need more time, return them to the oven for another 5 minutes.
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Ready when: Squash flesh is fork-tender and light golden brown at the edges
Tip: The squash continues to cook slightly after you remove it, so don't overcook or it will collapse.
7
Fill the squash rings
- Working carefully (the sheet is hot), divide the seitan filling evenly among the four squash rings, mounding it loosely in the center hollow of each ring.
- Use a spoon or small ice cream scoop to help distribute the filling.
- Do not press down hard or pack tightly—let the filling sit gently on top.
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Ready when: All four rings are filled evenly
Tip: Fill from the baking sheet; do not move the rings to another surface, as they are delicate.
8
Final roast with fillingOven 425°F / 220°C
- Return the filled squash rings to the oven at 425°F (220°C) for 8–10 minutes until the tops of the filling are lightly browned and the squash is fully tender when pierced.
- The edges of the squash should deepen to a golden brown.
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Ready when: Squash is golden and tender throughout; filling is warm and edges are light brown
Tip: Keep a close eye in the last few minutes—delicata skin can go from golden to dark quickly.
9
Rest and serve
- Remove the baking sheet from the oven and let the squash rings rest for 3–5 minutes on the sheet.
- This allows the squash to firm up slightly and makes them easier to plate.
- If desired, drizzle lightly with additional olive oil and scatter fresh pomegranate seeds over the top for a burst of color and fresh flavor.
- Serve warm or at room temperature.
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Ready when: Squash rings are cool enough to touch the sides of the sheet without burning
Tip: Resting prevents the rings from falling apart when you plate them, and allows flavors to settle.

Good to know

Tips

Delicata squash has a thin, edible skin when roasted, so you do not need to peel it—just enjoy the entire ring.
For a creamier filling, add 2–3 tablespoons of tahini or hummus mixed into the seitan base after cooking.
If you can't find pomegranate molasses, pomegranate juice reduced on the stovetop until syrupy (about 1 cup reduced to 2 tablespoons) is an excellent substitute.
This dish is excellent served with warm flatbread, a simple green salad dressed with lemon and olive oil, or a cooling cucumber and yogurt sauce to balance the warm spices.

Make ahead

Prepare the seitan and garlic filling up to 2 hours ahead; store in an airtight container in the refrigerator. Bring to room temperature before stuffing. The entire dish can be assembled but not roasted up to 4 hours ahead; cover loosely with plastic wrap and refrigerate. Add 5–8 extra minutes to the final roasting time if baking from cold.

Storage & reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 12–15 minutes, covered with foil, until warmed through. Do not microwave, as the squash will become mushy. The dish does not freeze well due to the texture of the roasted squash.

Substitutions

seitan, store-bought or homemade → Crumbled firm tofu (14 oz / 400 g), pressed and pan-fried until golden. Tofu absorbs flavors well and provides a lighter texture. Pan-fry it first to add firmness and a slight crust.
pomegranate molasses → Balsamic vinegar or red wine vinegar, use 2 tsp (10 ml). Provides acidity and slight sweetness, though less fruity than pomegranate molasses.
fresh cilantro, packed → Fresh mint (6 g), finely chopped. Mint works well in Middle Eastern flavors; use the same amount but add it at the very end so it stays bright.
delicata squash, whole → Acorn squash (cut into halves and roasted face-down, then flipped for filling) or kabocha squash (cut into 1.5-inch rings). Both have similar roasting times, though kabocha is denser. Acorn will need 5 extra minutes due to thicker walls.