Make Ahead

Sage & Nut-Stuffed Delicata Squash

November 17, 2015
Photo by Eve Fox
Author Notes

This melty, nut-studded vegetarian main is so delicious and hearty that the meat-eaters will want in, too. —Eve Fox

Test Kitchen Notes

This savory main dish was a hit with my omnivore family. As the lone vegetarian, I sometimes have a hard time finding recipes everyone will love. This simple recipe fits the bill nicely. Consistency of the squash was perfect. The mix of onion, cheeses and nuts made for a very satisfying filling. —kstewart22

  • Serves 2
  • 2 tablespoons olive oil or butter
  • 2 medium onions, finely chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon sea salt and freshly ground pepper, to taste
  • 2 tablespoons fresh sage, chopped
  • 1/3 cup lightly toasted pine nuts, chopped
  • 1/3 cup lightly toasted almonds, chopped
  • 1/2 cup cooked short-grain brown rice or quinoa (I usually cook the rice in vegetable broth for added flavor)
  • 2 eggs, beaten
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated cheddar cheese
  • 2 delicata squash, halved lengthwise and seeded
In This Recipe
  1. Preheat oven to 350° F. Heat the oil 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.
  2. In a large bowl, combine the rice, eggs, Parmesan, and half of the cheddar cheese. Stir in the nut and onion mixture. Divide the stuffing among the squash halves, sprinkle with the rest of the cheddar cheese, and bake until tender when pierced with a fork and tops are browning, about 45 minutes.

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