Nut-stuffed Delicata Squash

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.

Yield: Serves 4
Total:
Recipe from Sunset

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Recipe Time

Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 526
  • Calories from fat: 65%
  • Protein: 21g
  • Fat: 38g
  • Saturated fat: 11g
  • Carbohydrate: 32g
  • Fiber: 7.6g
  • Sodium: 812mg
  • Cholesterol: 140mg

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

Preparation

  1. 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. 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.
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