Tuesday, November 20, 2012

Stuffed Delicata Squash

We received two delicata squashes from Eatwell Farm this past week, so it was time to make some stuffed squash for dinner.  Here's my recipe:

2 delicata squashes, cut in half lengthwise and deseeded
2 TBSP olive oil
1/2 lb. ground beef or bulk pork sausage
1/2 medium onion, diced
1 stalk celery, diced
1 TBSP dried parsley
6 leaves fresh sage, chopped small
1/4 tsp. salt
black pepper
3 TBSP. grated romano cheese

1 slice bread, torn or diced into crumbs
1 egg, beaten
1/4 lb. shredded monterey jack cheese

Preheat oven to 350F
In a saute pan, heat the olive oil.  Brown the meat.  Add onions and celery and cook for 15 minutes or so until vegetables are softened.  Add parsley, sage, salt and pepper and stir to combine.  Remove from heat.  Place bread crumbs in a mixing bowl and add the cooked meat/onion/celery mixture.  Add the romano cheese and stir well.  Allow the mixture to cool until it is easily handled.  Add the egg and mix well. Place the squashes in a baking dish or cookie sheet that has been lined with aluminum foil.  Stuff each squash half with the meat mixture, top with shredded cheese.  Bake for 1 hour in 350F oven.  Enjoy.

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