Nut-Stuffed Delicata Squash



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


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15 Min
50 Min


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  • 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
  • 1/4 c
    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


  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.

Printable Recipe Card

About Nut-Stuffed Delicata Squash

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

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