Nut-stuffed Delicata Squash

Nut-stuffed Delicata SquashRecipe
Photo: Leigh Beisch; Styling: Dan Becker
This vegetarian recipe for delicata squash satisfied even the most carnivorous Sunset staff members. Some kind of alchemy takes place with the onions, sage, and nuts to create a distinctly sausagelike flavor.
Serves 4


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3 tablespoons butter
2 medium yellow onions, finely chopped
3 garlic cloves, minced
3/4 teaspoon salt
1 tablespoon chopped fresh sage
1/3 cup chopped walnuts
1/3 cup chopped pistachios
1/3 cup chopped almonds
1/3 cup chopped pine nuts
1/3 cup plain low-fat yogurt
2 eggs, lightly beaten
About 1/2 cup freshly shredded parmesan cheese
2 delicata squash (about 2 lbs. total), halved lengthwise and seeded


Total: 1 Hours

1. Preheat oven to 350°. Melt butter in a large frying pan over medium-high heat. Add onions, garlic, and salt. Cook, stirring occasionally, until onions are soft, about 3 minutes. Stir in sage and cook until fragrant, about 1 minute. Stir in nuts. Set aside.

2. In a large bowl, combine yogurt, eggs, and 1/2 cup parmesan. Stir in nut mixture. Divide stuffing among squash halves, sprinkle with more parmesan, and bake until tender when pierced with a fork and tops are browning, about 45 minutes.

Note: Nutritional analysis is per squash half.

Created date

September 2008

Nutritional Information

Calories 526
Caloriesfromfat 65 %
Protein 21 g
Fat 38 g
Satfat 11 g
Carbohydrate 32 g
Fiber 7.6 g
Sodium 812 mg
Cholesterol 140 mg