Nut-stuffed Delicata Squash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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:
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.
3. Note: Nutritional analysis is per squash half.
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