It’s still fall, and it’s still ourd season, my favorite time of year. I’m going ot be showcasing another pretty cool littel squash that doesn’t get alot of attention, the Delicata. This squash is super plentiful, it’s cheap, and it has a fantastic texture to it. It’s also quite the looker. This recipe is fast and easy and you can make it ahead of time and just re-heat in the oven.
- 2 Delicata squash, at least 6 inches long, split and seeded
- 1 1/2 cup cornbread, diced and dried overnight
- 1/2 bunch scallions, sliced
- 2 cloves garlic, chopped
- 1 1/2 c. chicken stock
- 1 link chicken and apple sausge (or whatever sausage you wan tto use)
- 1 c. Shredded Colby Jack cheese
- 1 tbsp Olive oil
- 2 tbsp, whole butter
- Cover the squash in foil and roast it in the over at 450 for abotu 30 minutes. You want it just barely cooked.
- Heat up some oil and butter in a heavy bottom skillet. Add your sausage and your vegetables and let those sweat for about 5 minutes, stirring every few minutes.
- Add your cornbread and let it soak up that butter. Stir this agian and cook for abotu 2 minutes.
- Add your chicken stock and lower to a simmer. Let this cook about 10 minutes and stir every few minutes.
- When your squash is ready, spread the stuffing evenly throughout each squash piece. Cover with cheese and bake for about 15 muntes, or until the cheese is brown and bubbly.
Just for some other ideas, try using Bacon or guanciale (Italian cured pork cheek) instead of sausage, or maybe bluecheese chicken and wing sauce? YUM!!