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Nut-stuffed Delicata Squash

Photo: Leigh Beisch; Styling: Dan Becker
Total time 1 hr
Yield Serves 4
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  3. Note: Nutritional analysis is per squash half.