Nut-stuffed Delicata Squash
Photo: Leigh Beisch; Styling: Dan Becker
Yields Serves 4 Total Time 1 hr
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.

How to Make It

Step 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.

Step 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.

Step 3
3

Note: Nutritional analysis is per squash half.

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

Directions

Step 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.

Step 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.

Step 3
3

Note: Nutritional analysis is per squash half.

Nut-stuffed Delicata Squash