This is another recipe that I completely forgot I hadn’t blogged about yet. In the middle of the fall CSA share, I encountered many a new squash, one of them being delicata. I searched the internet for a recipe and not only found an awesome recipe, but a new blog to follow (not that I really needed one!). I am really glad I found it though as Shutterbean gave me the malted waffle recipe as well.
This was one of the more elegant dishes that I’ve made. I could imagine serving this at a dinner party for both vegetarians and non-vegetarians alike. The savory nut-filled stuffing is really hearty, plus I feel like stuffed vegetables just make for a pretty dish. It looks so sophisticated without really being that much extra work.
Going for fresh herbs makes a huge difference. It flavors it really nicely and I think would work much better than dried. I substituted thyme for sage as I couldn’t find it at the store and it still turned out great. I followed shutterbean’s suggestion and doused it with Parmesan on top after I baked it. Parmesan makes any food taste better, yes? Try this on a meat lover and see what they think–worst case you get more for yourself! Win-win!
Nut Stuffed Delicata Squash
3 tablespoons butter
1 1/2 medium onions finely chopped
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh thyme, 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, plus extra for topping if desired
2 delicata squash, halved lengthwise (about 2 lbs.)
Preheat oven to 350°F. Melt butter in a fry pan over medium-high heat. Add onions and garlic, cooking until softened. Add thyme and cook for 1 minute. Stir the nuts into the pan and set aside. Beat eggs lightly in a medium bowl, then mix them with the cheese and yogurt. Add the onion/nut mixture. Fill each half of the squash and bake for about 45 minutes. The squash should be tender once its done.