Nutloaf-Stuffed Delicata Squash
Source: Green Gulch Farm
This recipe is a Thanksgiving tradition at Green Gulch Farm. It makes for a hearty vegetarian entrée or side dish.
Serves 4 to 8
1 onion, finely chopped
Butter or olive oil for sautéing
1½ cups chopped mushrooms
2 cloves garlic
1 teaspoon dried thyme
1 teaspoon dried savory
1 teaspoon dried marjoram
½ teaspoon dried sage
½ teaspoon salt, plus more to taste
Freshly ground black pepper
1½ cups cooked brown rice
1½ cups ground walnuts
½ cup ground cashews
1 cup cottage cheese
12 ounces grated cheese (Cheddar, Gruyère, Fontina, or a combination, including Parmesan)
4 medium-to-large Delicata squash
¼ cup fresh herbs (parsley, oregano, chives, or whatever is available)
1. Preheat the oven to 350°F.
2. Over medium heat, cook the onion in a little butter or olive oil until it begins to soften. Add the mushrooms, garlic, and dried herbs and a little salt and pepper. Cook until the mushrooms are soft.
3. In a bowl, combine the mushroom mixture with the rice, nuts, eggs, and cheeses and mix well. Taste for seasoning. (It can be a little under-salted at this point because the cheeses will make the flavor more salty when they are cooked.)
4. Cut the squash in half lengthwise. Remove the seeds. Fill each half with the nutloaf mixture, pushing down the filling with a spoon to remove air bubbles, and pile on generously. Bake for about 1 hour, until the nutloaf is firm to the touch. Garnish with fresh herbs and serve.
Photo by Steph Wenderski.