A few months ago, I discovered my new favorite way to eat squash. With sweet and sour, soft and crunchy flavors and textures all combined, this recipe is delicious, and a welcome change if you are overwhelmed with winter squashes!!
Stuffed Delicatta Squash
- 2, 8-10 inch long delicattta squash
- 2 Tbs. butter
- 1 stalk celery
- 1 small onion
- 1 cup sour cream
- salt and pepper to taste
- 1/2 cup cheddar cheese, shredded
Cut the squash in half lengthwise, and clean out the seeds and pulp.
Steam until tender. I prefer to use my large steamer, but you could also lay them upside down in a casserole dish, with about an inch of water, and bake at 350* for about 45 minutes to an hour. Just be aware the latter method may cook unevenly, so you will want to ensure all squash are nicely tender.
While squash is cooking, finely chop celerly and onion, and saute with butter. Cook until onion and celery are nice and tender, and onion starts to brown lightly. (Note that I am preparing a lot more than the recipe states. I broke the recipe down to serve 2-4 people.)
Mix in sour cream and stir well.
By now the squash should be done. Remove from pan, and place meat side up on baking tray or casserole dish. Fill cavity with sour cream mix. If you aren’t a sour cream fan, just fill 1/2 way to allow the squash flavor to be more apparent. Sprinkle cheddar cheese on top. Don’t be stingy with the cheese! Broil in oven for about 8 minutes, or until cheese turns golden brown. Remove and serve.