I agree with the previous reviewer. After 45 minutes the stuffing was overcooked and the squash was undercooked. I have an oven thermometer and it was true to 350F throughout the entire cooking process. Unless your squash is tiny, you take a big risk by not pre-baking the squash for 15 minutes. The other problem I had with this recipe is that it lists the fat content to be 38g of fat! Sausage may be healthier!
Nut-stuffed Delicata Squash
veanie Posted: 02/02/09
Sportsjunky Posted: 11/10/09
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.
BrookeC Posted: 12/03/09
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.
deannelc Posted: 01/21/11
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.
coraliecrayne Posted: 03/22/12
A dear friend made this for us and it was amazing! She may have altered the recipe, but I'm not sure. Delicious!!!
Ember927 Posted: 10/26/12
Delicious! I made it as posted except used coconut oil instead of butter. I used feta instead of parmesan and cashews instead of pistachios to use what I had on hand. Very good vegetarian recipe.
findberry Posted: 12/04/12
Wow this dish is exceptional. Tastes like stuffing without the bread!
claudia1955 Posted: 08/26/12
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.
Cansas Posted: 10/19/13
I love this dish. Perfect for fall! I do agree with others that it would be best to partially cook the squash before stuffing.
StephanieLark Posted: 03/13/14
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!