Saturday, January 8, 2011

Nut-Stuffed Delicata Squash › shutterbean

Nut-Stuffed Delicata Squash › shutterbean: "Nut-Stuffed Delicata Squash
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(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."

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