It’s decorative-gourd-eating season!
So, I had these two Delicata squash. I had a bag full of pecans. I had a handful of freshly-picked sage from our garden. And I had a little sour cream that was about to go off (do we say that in America, or is that a Britishism I’m still saying, to everyone’s bemusement?).
Lucky for you, I created this recipe, which I’m earmarking for re-use at Thanksgiving. It would make an excellent main for vegetarian guests, and could be easily veganized by substitution tofu-based faux sour cream for the real thing and skipping the egg. I might add some breadcrumbs if I was making it vegan, too.
This dish is rich enough for an entrée, but would also make a delightful surprise served alongside a plainer chicken or turkey main. It’s hard to beat the combination of parmesan, sage, and nuts!
So autumnal, y’all. It was 63 degrees this morning (when I had to go for a walk instead of a swim!), so this recipe was perfect for dinner. I hope you like it as much as we did.
2 Delicata squash
2 Tbsp butter
2 small yellow onions, finely chopped
3 garlic cloves, minced
~1 Tbsp fresh sage, roughly chopped
1 cup chopped pecans
1/2 tsp salt
1/2 black pepper
1/3 cup sour cream
2 eggs, lightly beaten
1/2 cup grated Parmesan
1. Preheat oven to 350°. Melt the butter in a large skillet over medium heat. Add onions and garlic. Cook for about five minutes, until translucent and fragrant. Add sage, salt, and pepper. Stir, and cook for about one minute. Add pecans, stir again, and remove from heat.
2. Slice each squash lengthwise and scoop out seeds. Delicata squash are some of the easiest to work with, and the pulpy center is perfectly sized for a tablespoon! Place each of the four halves, skin-down, on a cookie sheet or shallow roasting tin lined with foil. Set aside.
3. In a medium-sized bowl, mix beaten eggs, sour cream, pecan mixture, and Parmesan, reserving a little of the cheese for garnish. Spoon into each of the squash halves, so that each has about the same amount of stuffing. Sprinkle with a tad more Parmesan.
4. Bake for 45 minutes (or until squash is soft and easily pierced with a fork). The cheese should be slightly browned when done.
Serve immediately, either as a main or a side dish (one squash half per person should be enough as a side).