Nut-Stuffed Delicata Squash

C G

By
@Celestina9000

From our CSA box notes-source unknown and with a few changes and personal touches.


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Serves:

4-6

Prep:

15 Min

Cook:

50 Min

Method:

Roast

Ingredients

1 1/2 Tbsp
butter (or olive oil if you prefer)
1/4 c
shallot, finely minced ( which subbed for sweet onion)
1-2 clove
garlic, peeled and minced finely
1 Tbsp
fresh sage, minced
1/3 c
walnuts, chopped small (you can sub almonds, pistachios, hazelnuts or pine nuts)
1/4 c
whole milk yogurt, drained (scant)
1 small
egg
1/4 c
freshly grated parmesan (i substituted israeli feta)
1
delicata squash, halved lengthwise and seeded
cracked black pepper, to taste
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freshly grated nutmeg

Directions Step-By-Step

1
Preheat oven to 350°.
2
Melt butter or olive oil in a large frying pan over medium heat (or medium-low to avoid burning!). Add onions and garlic. Cook, stirring occasionally, until onions are soft, about 3 minutes. Stir in sage and cook until fragrant, about 1 minute. Stir in the nuts and set aside to cool slightly.
3
In a large bowl, whisk together the yogurt, egg, and half of the cheese/parmesan. Stir in nut mixture. Divide stuffing among squash halves, garnish with the remaining cheese/parmesan, add cracked black pepper to taste, a light sprinkle of nutmeg and bake until tender when pierced with a fork and tops are browning, about 45 minutes.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Mediterranean
Dietary Needs: Vegetarian