Recipe - Roasted Delicata Squash With Garlic Cheese And Toasted Nut St

2 small Delicata squash; halved
crosswise
; and centers scooped
; out
Salt
Freshly ground black pepper
Extra virgin olive oil

STUFFING
2 teaspoon Olive oil
One half Onion; minced
3 Cloves garlic; chopped
2 Stalks celery; finely
chopped
One half cup Dry sherry
2 cup Diced French bread
One half cup Vegetable stock; up to 3/4
2 Eggs; lightly beaten
1 cup Ground toasted hazelnuts
One half cup Ground toasted pecans
1 tablespoon Chopped fresh thyme
2 teaspoon Chopped fresh sage
One half teaspoon Salt
1 teaspoon Freshly ground black pepper

Preheat the oven to 350 degrees. To prepare the squash, place it cutside
up in a roasting pan, sprinkle salt and pepper over it, and drizzle the oil
over the top. Bake in the oven for 35 to 40 minutes.

Meanwhile, prepare the stuffing. Heat the olive oil in a medium saute pan
until very hot. Add the onion, garlic, and celery and saute 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 the onion mixture is
cool, transfer it to a medium bowl and add the minced French 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. Remove from the oven.

To serve, place the squash halves on a large serving platter or on
individual plates. Serve hot.

Converted by MC_Buster.

Per serving: 126 Calories (kcal); 5g Total Fat; (47% calories from fat); 4g
Protein; 8g Carbohydrate; 94mg Cholesterol; 519mg Sodium Food Exchanges:
One half Grain(Starch); One half Lean Meat; One half Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.