Nut-Stuffed Delicata Squash

nut stuffed delicata squash

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.

sage nuts garlic onions squash

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.

chop party

Saute the onions & garlic in butter until softened.

onions to be softened

Add the sage and cook for a minute. Now stir in the nuts. Set aside.

nut onion sage mix

Grate your Parmesan. Set aside.

just grate

Get the yogurt, eggs & cheese together.

eggs cheez

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….

into the oven

Say HELLO to deliciousness.


Serve one up on a plate! A green salad might be nice!

stuffed delicata squash

Salty, crunchy, hearty & sweet. All on one plate.

up close & personal

Make some!

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
  • pepper
  • 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.

  • Deon

    WOW… that does look fabulous. I and my whole family are vegetarian so I am always looking for different {ta da} meal ideas. I have a confession… I am scared for squashes. There are so many varieties and they look beautiful but Im scared to get them home and they are ick! I want to try your spaghetti squash recipe SO BAD but Im nervous. Well, Im gonna put on my big girl pants and tomorrow I am going to test this one out. It is stuffed with all the things that I love so Im sure I will not go wrong.
    Question, do you think that it needs butter inside the squash before you bake it or drizzle it with olive oil before stuffing it… Im sure that adds a few calories but what do you think… needed or not?
    Im so excited to try this one out… I have to get over my fear of the squashes!

  • Monica

    Wow, looks incredible. I love the addition of greek yogurt. So creamy and delicious!

  • Brittany

    Awesome! My husband just started something called the Specific Carbohydrate Diet for a medical condition, and I’m pretty sure he can have everything in this recipe. Can’t wait to show him! Thanks for sharing. My man will be eating holiday food yet.

  • Katrina

    I’ve never had delicata squash! Cool recipe.

  • jake

    yum. sounds/looks great! Sage.

    Cheese, butter, eggs, yogurt…umm, perhaps meatless is a better description than vegetarian.

  • Rachel

    This is it. This is the stuffed squash I’ll be making for Thanksgiving. I’m BBQing a turkey breast for my fiance but I need a vegetarian dinner. Stuffed squash is my favorite decadent fall meal and this sounds like the best version out there! Thanks so much for finding and sharing!

  • susan g

    Delicata squash are really nice all alone, just halved and microwaved until soft, with anything on them, like a soy sauce mix. This should be a great way to go!
    Vegetarians eat dairy and eggs (lacto-ovo veg); it’s vegans who don’t. Fortunately I belong to the first group, but vegans could adapt this easily and get about 97% of the taste.

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  • Hanna

    I made this for dinner twice this week! Was so yummy, thank you!

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  • chefroommate

    Holy moley! I made this for dinner last night with one of my roommates after seeing your fall post. I had to use acorn squash because that was all I could find (which necessitated some creative squash hollowing out), but it was still extra delicious. Thanks for the great recipe!

  • Sara

    Hi Tracy, I made this last week and it was wonderful! Now I’ve got 2 questions:
    1. Could I substitute some of the nuts for mushrooms? I feel like it would go well with mushrooms.
    2. Could I make the stuffing a day ahead? I’d like to have this for Thanksgiving and that would be one less thing to worry about on the day of!


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  • Stephanie S

    Just made this tonight and it was delish! I think I should’ve cooked mine a bit longer because the squash was still on the firm side when we ate it.
    I made one half with the filling as written, and the other half I added a bit of ground sausage to the filling mix (we love meat…shrug). I’m actually shocked to report that boyfriend couldn’t quite tell the different between the vegetarian version and the meat version! Super impressed!

    Thanks for sharing, Tracy!

    • Tracy

      Wow! That’s fantastic!! I’m glad to hear that there wasn’t much of a difference. We eat meat too. no biggie!

  • M

    recipe keeper. so delicious. sage is so magical.

  • monster jen

    YUM! Had a squash that needed cooking and searched your site for recipes last night. I happened to have all the ingredients for this one, so I halved the recipe and whipped it up! It was sooo easy and sooo delicious and made the house smell amazing! I will definitely be repeating for my vegetarian thanksgiving! Thank you!

  • Carrie

    While I was making this I realized I did not have any eggs or sage. And I couldn’t find plain yogurt at my grocery store. I omitted the eggs and sage and used sour cream instead of the yogurt and it tasted really good! My store only had butternut squash, so I used that instead. Unfortunately it took nearly two hours to bake. Yikes! But, like I said. It was good once it was finally done cooking.

  • Mallory

    Oh my this looks incredible. The holidays are always rough because I am vegetarian and my family is SO not.. I usually end up cooking for myself. Looks like this Christmas I’m going to eat an entire stuffed squash. I think I would probably add some kind of leafy green to the stuffing like kale or chard or even spinach maybe. But yes. yum. Thank you!

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  • Jill

    I just tried this recipe tonight. It’s fantastic! Thanks for sharing! I blogged about it here:
    in case you’re interested. 🙂

    I find it rather daunting to figure out what I’m going to make for dinner every night. Everything I’ve tried from your blog has been great. Thanks for making my life simpler!

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  • chris

    This was very good, but a bit bland to my taste. I think I’ll try it again – next time with cumin/coriander/cayenne instead of sage.

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  • Mooki

    I made this for the second time tonight — the first time was almost 2 years ago when you posted this recipe. So comforting! I think about this dish every Fall xo

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