Since I really enjoyed the Moroccan spiced stuffed acorn squash I made a month ago, I wanted to try doing a different take on stuffed squash. This time, I went with delicata squash, which I have never had before. It was really good. It wasn’t as sweet as butternut or acorn, but it didn’t have that vegetal taste that I don’t like about other squashes, like spagetti squash. The flesh was creamy and rich, plus the shape made it perfect for stuffing with goodies. I made up a stuffing based on what local ingredients I had on hand, and it all turned out great. On the side, I served broccoli rabe, which I just sauted in olive oil, garlic, and a minced mildly spicy chile.
Everything in this dish is local except for the olive oil, and the flour used to make the bread. After some conversations with others doing the challenge, many agreed that that was OK, so long as the bread came from a local bakery, particularly one that met the other criteria of the challenge (sustainable, organic, and ethical). Thus, my breadcrumbs came from bread I had purchased at the fabulous, local Acme bakery. The cheese was Laura Chenel goat cheese in Sonoma, which is also where the egg came from. All the produce came from various vendors at my local farmer’s market.
Stuffed Delicata Squash with Leeks and Goat Cheese
2 delicata squash, sliced lengthwise
2 cups bread crumbs
2 leeks, thinly sliced
1-2 cloves of garlic, minced
a couple tablespoons of chopped parsley
crumbled goat cheese (as much or as little as you’d like)
Preheat the oven to 400. Lay the squash flesh side down in a baking dish and roast for 30 minutes or until soft. Remove from the oven and set aside.
Heat a frying pan on medium high heat and add a tablespoon or two of olive oil. Add the leeks and saute for 5 minutes or so, until they become soft. Add the garlic and cook for another minute. Remove from heat and pour into a heat proof bowl.
Add the bread crumbs to the leek mixture. Add the egg, and stir to combine. If it still looks a little dry, add another splash of olive oil. Add salt and pepper to season, some chopped parsely, and the crumbled goat cheese. Mix well so everything is evenly distributed.
Lightly salt and pepper the insides of the squash and stuff them with the mixture. Put them back in the baking dish and bake at 400 for 15-20 minutes, until the cheese starts to brown and the stuffing is cooked.