We ordered some food from a local restaurant supply company that has started delivering to consumers. First off, the quality of everything they delivered was much higher than any grocery store. Now we know where the good stuff goes.
They had some squash so we included acorn squash in our order and it was so good. We’ve baked them, grilled them, and stuffed them. This stuffing is probably my favorite.
- 1 tablespoon unsalted butter, melted
- 1/2 pound ground pork (or ground beef, chicken, turkey, sausage, meatless alt.-whatever you prefer)
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped carrot
- 2-4 cloves garlic, minced
- 1/2 cup white wine
- 1 1/2 cups cooked rice
- 1 1/2 teaspoons dried oregano (or Italian seasoning if preferred)
- 1 teaspoon crushed red pepper flakes (optional)
- 1 egg, beaten
- Kosher salt
- Freshly ground black pepper
- Preheat the oven to 400 degrees F.
- Cut 1-inch off the top of each acorn squash and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Rub the melted butter in the cavity of each squash and sprinkle the inside with kosher salt and ground pepper. Set squash on a sheet pan lined with parchment paper. Set aside.
- In a large saute pan over medium heat, brown the ground pork until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, carrot and garlic until they begin to soften, approximately 7 to 10 minute. Deglaze the pan with the white wine.
- Return the pork to the pan along with the cooked rice, oregano, red pepper flakes, and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat, cool for 20 mins and then mix in the beat egg well.
- Divide the mixture evenly among the squash, top each squash with its lid and bake for 1 hour or until the squash is tender.