Delicata Squash with Nut Stuffing

I've made this twice now and everyone loves it. I tried it with acorn squash and it's just as good. I bet any mild squash would work.

Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hrs 10 mins


  • 1 ½ tablespoons butter

  • 1 medium yellow onion, finely chopped

  • 2 cloves garlic, minced

  • ½ teaspoon salt

  • 1 ½ teaspoons dried sage

  • 2 ½ tablespoons chopped walnuts

  • 2 ½ tablespoons chopped pistachios

  • 2 ½ tablespoons chopped almonds

  • 2 ½ tablespoons pine nuts

  • cup grated Parmesan cheese, plus extra for topping

  • 2 ½ tablespoons low-fat plain yogurt

  • 1 large egg, lightly beaten

  • 2 small delicata squash, halved lengthwise and seeded


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Melt butter in a large skillet over medium-high heat. Add onion, garlic, and salt. Cook, stirring occasionally, until onion is soft, about 3 minutes. Stir in sage and cook until fragrant, about 1 minute. Stir in walnuts, pistachios, almonds, and pine nuts. Remove from the heat.

  3. Combine 1/3 cup Parmesan cheese, yogurt, and egg in a large bowl. Stir in nut mixture. Divide stuffing among squash halves. Sprinkle with more Parmesan cheese.

  4. Bake in the preheated oven until squash is tender when pierced with a fork and stuffing starts to brown, about 45 minutes. Cut each squash half in half to serve.

Nutrition Facts (per serving)

268 Calories
18g Fat
21g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 268
% Daily Value *
Total Fat 18g 23%
Saturated Fat 6g 28%
Cholesterol 64mg 21%
Sodium 427mg 19%
Total Carbohydrate 21g 8%
Dietary Fiber 4g 15%
Protein 10g
Vitamin C 17mg 86%
Calcium 177mg 14%
Iron 2mg 13%
Potassium 681mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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