This delicious, vegetarian dish would make a great addition to Thanksgiving dinner. The sweet, slightly nutty flavor of the delicata squash is perfectly accented by the toasted nuts, gooey cheese and garlic and the sage adds a lovely, earthy note.
Since delicata squash is fairly thin and cooks fairly quickly, this recipe does not require you to pre-bake the squash before filling though you can certainly do so to speed your final cooking time if you prefer. I recommend cooking the rice (or whatever grain you end up using as the basis for the stuffing – quinoa is another great option) ahead of time to make your prep easier.
Sage and Nut-Stuffed Delicata Squash
Serves 4 as a side dish or 2 as a main dish
2 delicata squashes, halved length-wise and seeded
2 tablespoons fresh sage,chopped
1/3 cup lightly toasted pinenuts, chopped
1/3 cup lightly toasted almonds,chopped
1/2 cup cooked short-grain brown rice (I usually cook the rice in some vegetable broth for added flavor)
2 eggs, beaten (use organic, pasture-raised eggs if you can get 'em)
1/4 cup cheddar cheese
1/4 grated Parmesan cheese
2 medium onions, finely chopped
4 cloves of garlic, minced
2 tablespoons olive oil or butter
Salt and pepper to taste
1. Preheat oven to 350 degrees 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.
Related post on The Garden of Eating: Butternut Squash Ravioli With Browned Butter, Sage, & Pinenuts