Nut Stuffed Delicata Squash

This comes from our old CSA at Maude’s Market (we miss you!).


  • 3 tablespoons butter
  • 2 medium yellow onions, finely chopped
  • 3 garlic cloves, minced
  • ¾ teaspoon salt
  • 1 tablespoon chopped fresh sage
  • 1 ⅔ cup pecan pieces
  • ⅓ cup plain Greek yogurt
  • 2 eggs, lightly beaten
  • About ½ cup freshly shredded parmesan cheese
  • 2 delicata squash, halved lengthwise and seeded
  1. Preheat oven to 350°.
  2. 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.image
  3. In a large bowl, combine yogurt, eggs, and ½ 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 brown, about 45 minutes.image

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