Friday, December 4, 2015

Nut-stuffed delicata squash

A delicious vegetarian recipe! Very filling and the texture is very pleasing. Delicata squash is always a hit.

2 delicata squash
2/3 cup mixed nuts
1 yellow onion
3 cloves garlic
1 tbsp fresh sage
1/3 cup yogurt
2 eggs
1 tbsp maple syrup
0.25 cup Parmesan cheese
0.25 tsp salt
1 tbsp butter

Line a baking sheet with aluminum foil. Cut the squash in half lengthwise. Remove seeds. Flip onto the baking sheet, cut-side-down. Bake in a preheated 350F oven for 15 minutes.

Meanwhile sautee the minced onions in the butter until softened. Chop the sage finely.

Pulse the nuts in a food processor to a coarse grind. Add the crushed garlic and the salt to the softened onions. Cook for a minute.

Stir in the sage and cook until fragrant. Stir in the nuts and set aside,

In a bowl combine the yogurt, whisked eggs, parmesan, and maple syrup. Stir in the nut and onion mix.

Distribute the nut mixture into the prebaked four squash halves.

Bake for another 30-40 minutes, until slightly browned on top.

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