Contributed by Angela Cleveland (adapted from www.recipe-appetizer.com)

n/a

Ingredients

Squash:

1 small Delicata squash; halved crosswise and centers scooped out
Salt
freshly ground Black Pepper
extra virgin Olive Oil

Stuffing:
1 tsp Olive Oil
¼ Onion (minced)
2 cloves Garlic (chopped)
1 stalks Celery (finely chopped)
¼ C dry Sherry
1 C diced French bread
¼ to ¾ C Vegetable stock
1 Egg (lightly beaten)
½ C ground toasted Hazelnuts
¼ C ground toasted Pecans
½ Tbs chopped fresh Thyme
1 tsp chopped fresh Sage
¼ tsp Salt
½ tsp freshly ground Black Pepper

Instructions

Preheat oven to 350°F. Sprinkle salt and pepper on squash and place, cut-side down, in a roasting pan. Drizzle olive oil over the top and bake for 35 to 40 minutes. To prepare the stuffing, sauté onion, garlic, and celery in some olive oil for about 3 minutes. Add the sherry and cook over high heat until it is reduced by half. Remove from heat and let it cool completely. Transfer the mixture to a medium bowl and mix in the diced French bread. Add enough of the stock to soften the bread and then add the egg. Stir well. Add the hazelnuts, pecans, thyme, sage, salt, and pepper and mix well and set aside. Remove squash from the oven. Divide the stuffing into two portions and spoon into the scooped out cavities. Return the squash and stuffing to the oven and bake for 30 minutes or until stuffing is hot. Serves 2 (whole halves) or 4 (quarters).

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