Rating: 4 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 5
  • 5 star values: 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.

This Story Originally Appeared On sunset.com

Gallery

Leigh Beisch; Styling: Dan Becker

Recipe Summary

total:
1 hr
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

526 calories; calories from fat 65%; protein 21g; fat 38g; saturated fat 11g; carbohydrates 32g; fiber 7.6g; sodium 812mg; cholesterol 140mg.
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