It smelled like Thanksgiving in my house this afternoon, thanks to this dish. Now I REALLY can’t wait to dive into my Thanksgiving plate in a few days! If you are looking for something to serve at a Meatless Thanksgiving, look no further. I found you an incredible recipe! You couldn’t possibly miss meat when you take a bite of this dish because the texture of the nuts combined with the sage & Parmesan almost replicates real sausage. So incredibly hearty…all nestled in a big sweet roasted Delicata Squash. Uh huh.
Now that I’ve tried this recipe, I can’t wait to do some improv! I served mine with a drizzle of olive oil & fresh grated Parmesan but now I’m thinking of —a creamy dose of Alfredo sauce on top! Would be totally decadent… but hey it’s the holidays! Fantasizing about a few drizzles of aged balsamic glistening on the plate makes me salivate. How about a few fried sage leaves for garnish? I’m soo doing that next time WITH the balsamic. YES. Oh wait! White Truffle OIL! Omg. Noted.
And we’re off!
This recipe is all about CHOPPING & CUTTING. So get our your best knife.
Cut the squash in half & gut them. You can roast the seeds later!
Chop the onions, garlic, sage & nuts.
Saute the onions & garlic in butter until softened.
Add the sage and cook for a minute. Now stir in the nuts. Set aside.
Grate your Parmesan. Set aside.
Get the yogurt, eggs & cheese together.
Mix them all up in a bowl.
Add in the onion/nut/ sage mixture to the bowl.
Start stuffing your squash, and top with cheese and a sprinkle of salt & pepper.
Bake in the oven….
Say HELLO to deliciousness.
Serve one up on a plate! A green salad might be nice!
Salty, crunchy, hearty & sweet. All on one plate.
Nut-Stuffed Delicata Squash
(recipe adapted from Sunset Magazine)
- 3 tablespoons butter
- 1 1/2 medium onions finely chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 2 tablespoons fresh sage, chopped
- 1/3 cup almonds, chopped
- 1/3 cup pecans, chopped
- 1/3 cup cashews, chopped
- 1/3 cup plain greek yogurt
- 2 eggs, lightly beaten
- 1/2 cup shredded Parmesan cheese
- 2 delicata squash, halved lengthwise (about 2 lbs.)
- splash olive oil (optional topping)
Preheat oven to 350 degrees F. Melt butter in a medium fry pan on medium high. Add the onions & garlic and cook until softened. Add the sage and cook for 1 minute. Set aside, and add nuts to the pan. In a medium bowl, lightly beat the eggs and combine them with the cheese and yogurt. Stir in 1 teaspoon of salt & sprinkle with pepper. Add the nuts to the mixture and fill each of the halves of squash. Bake in the oven for 45 minutes. The squash should be soft when tested with a knife. Top with some sprinkles of cheese and a splash of olive oil.