Nut-Stuffed Delicata Squash

3 T. butter
2 medium Red Dog Farm yellow onions, finely chopped
3 garlic cloves, minced
¾ t. salt
1 T. chopped fresh sage
1 1/3 cups chopped nuts (walnuts, almonds, pistachios, pine nuts, or a mixture)
1/3 cup plain yogurt
2 eggs, lightly beaten
1 cup Parmesan cheese, grated
2-3 Red Dog Farm Delicata Squash, halved lengthwise and seeded

Preheat oven to 350°. Sauté garlic, onion and salt in the butter for about 3 minutes, or until tender. Stir in the sage and cook until fragrant, about 1 minute. Stir in nuts and set aside. In a large bowl, combine yogurt, eggs and ½ cup Parmesan. Stir in nut mixture. Divide stuffing among squash halves. Sprinkle more Parmesan on top and bake until tender. Theyʼre done when pierced easily with a fork and tops are browned, about 45 minutes.