Adapted from

Serves 2


1 Tbsp butter

1 onions, finely chopped

2 garlic cloves, minced

½ tsp    salt

1 tsp     dried sage

3 Tbsp chopped walnuts

3 Tbsp chopped pistachios

1/3 cup chopped almonds

3 Tbsp chopped pine nuts

3 Tbsp plain yogurt

1 egg, lightly beaten

1/4 cup parmesan cheese, grated

1 Delicata squash, halved lengthwise and seeded


1. 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.

2. In a large bowl, combine yogurt, egg, and 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.