Nut-stuffed squash

Now that it's (somewhat) colder, this is a great, filling and warm supper. The stuffing here is hearty and tastes almost like sausage, even though there's no meat in sight. It makes a great week-night dinner, but it does take some time to bake, especially if you use a butternut squash as I did here. If I make it again, I'll put the squash in the microwave for few minutes to give it a head start before it goes in the oven.


Here they are, ready for baking.

And here's the finished product, just waiting for you to dig in.

Nut-Stuffed Delicata Squash
(recipe from Shutterbean)

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.) *I couldn't find a delicata, so I substituted butternutsplash 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.