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.
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.
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.
One of my favorite fall/winter recipes. I just try not to think about the calorie count, but with the amount of nuts, butter & cheese in the original recipe I'm not surprized it has 38 grams of fat per serving. I've lightened it a bit by using less butter, but you can't really skimp on the nuts & cheese - they really make the dish. I have allergies to certain nuts, and have no trouble using different nuts in this dish - any combo will do just fine. I would recommend pre-baking the squash for 10-15 min. in a 350 degree oven before stuffing it so that it's softend up a bit before you add in the filling. Check the squash/stuffing after it's been baking for 30 min. & if the top of the stuffing is browned then it's done (45 min. is a long time). This is a great meatless main dish for Thanksgiving!
This dish was easy and tasty. i would make a few changes though. i used fresh thyme from my garden as i'd forgotten to get sage and think that it was actually better that way. also, i used one medium onion which was plenty. but the biggest change i'd make is to double cook it- cook it for at least 30 mins unstuffed, cut side down before removing it from the oven, stuffing it and cooking it for an additional 45 mins. the topping was fine as is, but the squash definitely needed more time.
I liked the recipe OK, but my meat-loving husband didn't think that the stuffing tasted anything like sausage. I only had one delicata squash, so I supplemented with a butternut squash. While the delicata was easier to stuff, the flavor was better with the butternut. I did partially roast the squash while I prepared the filling and I definitely recommend not leaving this step out.
The description was totally right! My boyfriend actually said that he thought it tasted like sausage. I'm veggie, so I didn't notice. I just thought it tasted like yum! All roommates approved of this incredibly healthy but rich-tasting main course.
With some slight modifications, this recipe turned out fabulous! My sister-in-law added Italian sausage and although nice, it wasn't necessary.
I highly recommend first roasting the squash before you stuff it. Also, toasting the nuts gave this recipe a much more hearty texture. I liked the delicata squash but have also tried this recipe successfully using acorn squash.
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