This naturally paleo dish comes together in just a few minutes. Savory-and-sweet delicata squash is stuffed with nuts and herbs, then roasted—no complicated peeling or chopping here, just lots of flavor and goodness.
Active Time: 20 minutes
Total Time: 30 minutes
What You Get:Toasted walnuts
What You’ll Need:Olive oil
Step 1: Preheat oven to 350°F, and line a baking sheet with parchment paper or foil. Chop 2 cloves of garlic, a few leaves of sage, the parsley, and half the onion, and combine in a large mixing bowl with a few splashes of olive oil, a sprinkle of salt, an egg, and the walnuts. Stir until well incorporated.
Step 2: Cut squash lengthwise and use a spoon to scrape out the seeds and inner pulp. Rub with a bit of oil and set them cut side down on the baking sheet. Bake for about 10 minutes.
Step 3: Flip squash so that the hollow side is up. Scoop walnut and herb mixture into each squash half, then bake for about another 8 minutes or until squash is nice and tender. The squash should be soft enough to pierce with a fork (if walnuts start to singe, tent a piece of aluminum foil over the squash to prevent burning while they cook).
Step 4: Mix arugula with a splash of your favorite vinegar, a drizzle of olive oil, and a sprinkle of salt. Serve with the baked squash for a warming, veggie-filled meal.Contains: eggs, tree nuts.