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Sage & Nut-Stuffed Delicata Squash

  • November 16, 2012
  • 8:05 am
Sage & Nut-Stuffed Delicata Squash

This delicious, vegetarian stuffed squash would make a great addition to any Thanksgiving feast. The naturally sweet, slightly nutty flavor of the squash is complemented perfectly by the pinenuts and almonds and the sage gives it a nice savory, wintry feel.

Since delicata squash is fairly thin and cooks fairly quickly, this recipe does not require you to pre-bake the squash before filling. I would recommend cooking the rice (or whatever grain you end up using as the basis for the stuffing) ahead of time to make your prep easier.

Nut & Sage Stuffed Delicata Squash by Eve Fox, Garden of Eating blog

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 Tbsps 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 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 Tbsps olive oil or butter
* Salt and pepper to taste


1. Preheat oven to 350°. 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.

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Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmers’ markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.


+ add your own
9:38AM PST on Jan 13, 2013

Thank you Eve, for Sharing this!

4:23PM PST on Nov 28, 2012


6:04AM PST on Nov 26, 2012

I love squash! Thanks.

6:33PM PST on Nov 24, 2012


9:56AM PST on Nov 23, 2012

wow, would never have considered this before.

8:17PM PST on Nov 21, 2012


3:23AM PST on Nov 20, 2012

sounds good. Thank you

9:43AM PST on Nov 18, 2012

I will definitely try this. Dang I love autumn. Sage and lavender and basil are three of my favorites.

7:44AM PST on Nov 18, 2012

to each their own

10:16PM PST on Nov 17, 2012

Nice and looks very festive.

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