• 2 medium (5-6 inches_ delicata squash
  • ½ sweet onion, chopped
  • 1 apple, cored, peeled and chopped
  • 1 stalk celery, thinly sliced
  • ½ cup hazelnuts, toasted and chopped
  • 2 tablespoons butter
  • 1 cup chicken stock
  • ½ cup sour cream
  • ¼ teaspoon Worcestershire sauce
  • 2-3 drops Tabasco sauce
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • cup grated parmesan cheese
  • 5 mushrooms, sliced thin
  • 1 tablespoon flour


Heat oven to 350 degrees. Cut squash in half lengthwise and remove seeds. Lay squash, cut side up, on a baking sheet or pan.
Melt butter in a skillet and saute onion, apple, celery and mushrooms until tender. Sprinkle flour over vegetables and cook for about a minute. Add stock forming a thick sauce. Add hazelnuts and sour cream. Stir in Worcestershire sauce, tabasco, cinnamon, and nutmeg. Spoon the mixture into the openings in the squash, dividing the mixture among them. Sprinkle the tops with grated cheese. Bake for at least 45 minutes (depending on the size of the squash) until the squash flesh is soft when you poke it with a knife. It took my squash over an hour to reach this stage. If the cheese on top gets too brown, make a tent of foil so the squash can continue to cook until it is done.