Here’s another idea for a vegetarian-friendly delicata squash entrée. It comes from Sunset magazine. Are you familiar with Sunset? I grew up reading it in California. It’s part of the family of magazines that includes Southern Living and Cooking Light, but Sunset has a distinctly western sensibility. The combination of onions, sage and nuts is going to give this dish a distinctly sausage-like flavor. You certainly don’t have to use all the nuts listed – just use what you have to make 1 1/3 cups of nuts total.
Ingredients:
3 tablespoons unsalted butter 2 medium yellow onions, finely chopped 3 garlic cloves, minced 3/4 teaspoon salt 1 tablespoon chopped fresh sage 1/3 cup chopped walnuts 1/3 cup chopped pistachios 1/3 cup chopped almonds 1/3 cup chopped pine nuts 1/3 cup plain low-fat yogurt 2 eggs, lightly beaten About 1/2 cup freshly shredded parmesan cheese 2 delicata squash (about 2 lbs. total), halved lengthwise and seeded
Preparation:
Preheat oven to 350°. 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.
In a large bowl, combine yogurt, eggs, and 1/2 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 browning, about 45 minutes.