Nut-stuffed Delicata Squash Recipe

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.

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

Step 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

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

Note: Nutritional analysis is per squash half.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories526

% Daily Value *
Total Fat 38g49%

Saturated Fat 11g56%
Cholesterol 140mg47%
Sodium 812mg36%
Total Carbohydrate 32g12%

Dietary Fiber 7.6g28%
Protein 21g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Nut-Stuffed Delicata Squash