I love squash. When I saw these at my farmers’ market, I bought eight! fully intending to stuff half and roast the rest as a side dish. I knew I wanted to stuff them, but wasn’t sure how. I get tired of the high carb vegetarian stuffing options and wanted something different. This time, I experimented with cashew butter and though only 1 tablespoon gets served with each half squash, the combination is extremely filling.
Not only is this squash visually stunning with its bright yellow exterior and forest green stripes, but this combination is absolutely delicious! The squash has a delicate sweetness and together with the layer of the bold and earthy cashews enhanced with undertones of roasted red pepper and garlic and that sage surprise make my mouth extremely happy and this dish one of my favourite ways to serve squash. My husband took his first bite and let out what sounded like a very, long approving groan. My mom went out and bought this squash after seeing the picture.
Be sure to thoroughly wash and scrub the exterior of your squash; it becomes very thin when roasted and is fully edible.
This is a perfect autumn dish.
|Squash, Delicata, yellow, washed||6|
|Sage, leaves, fresh||6|
|Cashew butter||1 cup|
|Pepper, red, roasted||½|
|Garlic cloves, roasted||4|
|Canola oil||3 tbsp|
|Lemon juice||2 tsp|
- Preheat oven to 375 F.
- Cut each squash in half and remove seeds.
- Using your hands, coat the squash halves with olive oil. Season with salt and black pepper. Place one sage leaf in each squash half. Brush the sage leaf with a little bit of olive oil (this will prevent it from burning in the oven).
- Bake for approximately 45 minutes until the squash is tender.
- Meanwhile, to make the filling, combine the remaining ingredients in a food processor.
- Place 1 tbsp of the filling in each half squash.
- Serve two half squash per person with a side of roasted potatoes. Before eating, using a knife, evenly spread the cashew butter over the entire surface of each of the squash.