nut-stuffed delicata squash
From our CSA box notes-source unknown and with a few changes and personal touches.
prep time
15 Min
cook time
50 Min
method
Roast
yield
4-6 serving(s)
Ingredients
- 1 1/2 tablespoons butter (or olive oil if you prefer)
- 1/4 cup shallot, finely minced ( which subbed for sweet onion)
- 1-2 clove garlic, peeled and minced finely
- 1 tablespoon fresh sage, minced
- 1/3 cup walnuts, chopped small (you can sub almonds, pistachios, hazelnuts or pine nuts)
- 1/4 cup whole milk yogurt, drained (scant)
- 1 small egg
- 1/4 cup freshly grated parmesan (i substituted israeli feta)
- 1 - delicata squash, halved lengthwise and seeded
- - cracked black pepper, to taste
- pinch freshly grated nutmeg
How To Make nut-stuffed delicata squash
-
Step 1Preheat oven to 350°.
-
Step 2Melt 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.
-
Step 3In 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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