As you may know from my post on Monday, there was delicata squash in the box this week. I enjoy squash, so I was excited to try this variety which was new to us. But, my excitement quickly decreased when I realized that it might not be a hit with my family. So, I was determined to create a new recipe to make it more palatable for them. Here is what I came up with:
Ingredients:
3 Delicata Squash (I had two…and leftover stuffing)
2 cups Panko bread crumbs (used to make a lighter stuffing)
2 teaspoons salt
1 teaspoon sage
1 teaspoon poultry seasoning
1 teaspoon pepper
1/4 cup yellow pepper, finely chopped
1/2 cup onion, finely chopped
1/2 cup Kale, finely chopped
2 tablespoons butter
1 teaspoon oil
2 pear
1/2 cup Pinot Grigio
1 cup water
Instructions:
First cut your squash along the long side and scrape out the seeds.
Then drizzle with Olive Oil and sprinkle with salt, pepper and sage. Place in a 375 oven for 30 minutes. While that is roasting, it is time to cook some bacon! 🙂
While that is cooking, it is time to saute the veggies for your stuffing. Cook in butter with a bit of oil until almost soft.
In the meantime, assemble the dry ingredients for the stuffing (bread crumbs, spices)and set them aside to add to your veggies that are sauteing. And, chop your bacon into small bits. Add your pears to your saute when that mixture is nearing soft.
Stir, then add in your white wine and water and allow to cook until 1/2 of the liquid dissipates.
At this point, add in your dry ingredients and your chopped bacon and stir until they are all moist. If your pan isn’t large enough, it is works to add the ingredients from your pan into the bowl with the dry ingredients.
Remove your squash from the oven and scoop about 1/2 of it out and add it to the stuffing. Add this mixture back into your squash and top with Parmesean cheese and bake for an additional 20 minutes.
We served our with Salmon with a sage pear cream sauce. Yum!
Blessings!
