Monday, September 8, 2014

Stuffed Delicata Squash


Delicata squash is a Fall favorite. Whenever I see them at the market, I swoop in and buy them by the armload. They are that good. And - even better - they are so easy to to make. So, I can pop them in the oven, help the boys with homework or go for a run and dinner is done in about an hour. Serve them with a salad and you're golden. Tonight I served them with this Basic Coleslaw. This recipe made 4 stuffed squash, 8 halves.


Ingredients
  • 4 delicata squash, halved lengthwise and deseeded
  • 1 lb organic grassfed ground beef (I used a 96/4)
  • 1 leek, trimmed and chopped
  • 3 T fresh tomato sauce
  • 2 T Not Ketchup's Smoky Date*
  • 1 egg
  • 1/2 C parmesan cheese
  • 2 T chopped fresh herbs
  • freshly ground pepper
  • olive oil

*I received a complimentary bottle of Not Ketchup for participating in a blogging event this month, #10DaysofTailgate. I love the smoky sweetness it adds to dishes. If you don't have any, feel free to sub in your favorite ketchup. Or use more tomato sauce and a squeeze of honey.

Procedure
In a large mixing bowl, blend all of the ingredients - except the olive oil - until well-combined. Heat the oven to 360 degrees F. 

Press the meat mixture into the squash and place the delicata squash halves in a rimmed baking dish. Drizzle with olive oil and cover the pan with foil.

Bake for 55 minutes. Uncover and return to the oven for another 5 to 10 minutes. Serve hot.

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