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Photo: Leigh Beisch; Styling: Dan Becker Photo by: Photo: Leigh Beisch; Styling: Dan Becker

Nut-stuffed Delicata Squash

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.

Sunset OCTOBER 2008

  • Yield: Serves 4
  • Total: 1 Hour

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. 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.

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
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Nut-stuffed Delicata Squash Recipe

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