Roasted Delicata Squash with Garlic, Cheese & Toasted Nut Stuffing
2 small delicata squash, halved cross-wise, seeded
Salt and freshly ground black pepper
Extra virgin olive oil
Stuffing:
2 teaspoons olive oil
1/2 medium onion, minced
3 cloves garlic, chopped
2 stalks celery, finely chopped
1/2 cup dry sherry
2 cups diced French bread
1/2 to 3/4 cup vegetable stock
2 eggs, lightly beaten
1 cup ground toasted hazelnuts
1/2 cup ground toasted pecans
1 tablespoons chopped fresh thyme
2 teaspoons chopped fresh sage
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F. To prepare the squash, place it cut-side up in a roasting pan, sprinkle salt and pepper over it, and drizzle the oil over the top. Bake for 35 to 40 minutes.
Meanwhile, heat the olive oil in a medium sauté pan until very hot. Add the onion, garlic, and celery and sauté for about 3 minutes. Add the sherry and cook over high heat until reduced by half. Remove from the heat and let cool completely. When cool, transfer to a medium bowl and add the bread. Toss to mix. Add enough of the stock to soften the bread, and then add the eggs and stir to mix well. Add the hazelnuts, pecans, thyme, sage, salt, and pepper and stir to mix well. Set aside.
Remove the squash from the oven. Without removing the squash from the pan, divide the filling among each half, spooning it into the scooped out cavities, and return the pan to the oven. Bake for 30 minutes, or until the stuffing is hot all the way through.
Serves 4.
From fooddownunder.com.