I’ve been LOVING delicata squash lately and I’ve been seeing people get really creative with how they use it. The more creative they get, the more inspired I get. I decided to try out a simple stuffed delicata squash recipe and when it turned out pretty good, I knew I wanted to step up my game. Here is the result.
Stuffed Delicata Squash
Delicata squash is a new favorite of mine because the skin is edible when roasted meaning there's no need to peel it! Stuffing it with meat and veggies makes for the perfect hearty and filling fall and winter dish.
4delicata squashchoose larger ones that will be easier to stuff
1lbpasture raised ground pork(other ground meats will also work)
112 ozbag of riced cauliflowerfresh or frozen
Spice Blend Ingredients
½tspfresh ground pepper
2tbspparsley chiffonadeoptional garnish
Pre-heat oven to 350° F and coat a rimmed baking sheet with coconut oil.
Slice the delicata squash into 2 inch rounds and scoop out the seeds. Place on the coconut oil coated baking sheet and put in the oven to par-bake for 10 minutes.
While the squash is par-baking, combine the ground pork, riced cauliflower, celery, onions, and carrots in a large bowl. Mix in the spices and stir well.
After 10 minutes, take the par-baked delicata squash out of the oven. Being careful of the hot baking sheet and the hot squash, carefully spoon the pork and veggie mixture into the delicata squash rounds until over stuffed.
Continue baking for 25 minutes. When the meat is cooked through and the squash pierces easily with a knife, remove from oven. Allow to cool for 10 minutes before serving.
Apple season begins in late July/early August in the northern hemisphere. and yet most people tell me that they didn’t know that apples had a “season”. We can thank the BigAg Industrial Complex for not knowing that, and spoiler alert – everything that grows (fruits, vegetables, seeds, & nuts) has a season.
When I was younger, I remember eating really mealy red delicious apples and deciding that I really don’t like apples. It wasn’t until the puzzle pieces clicked and I realized I just don’t like year old apples that you find at continental breakfasts and oftentimes at the grocery store.
Apple picking season begins in late July and ends in late November, depending on the variety and latitude.
“Pick an apple off the tree and it’ll last a few weeks before it starts to turn soft and rot. Store an entire harvest under controlled-atmosphere conditions and it’ll last up to 10 months, depending on variety.
To slow the proverbial sands of time, some fruit distributors treat their apple bins with a gaseous compound, 1-methylcyclopropene (1-MCP). It extends the fruits’ poststorage quality by blocking ethylene, a colorless gas that naturally regulates ripening and aging.”
Maybe the texture of apples doesn’t bother you, but the other problem with old apples is a lack of nutrients. Antioxidant levels decrease as apples age. According to Jo Robinson, in Eating on the Wild Side, “…you would have to eat two long-stored apples to get the same anticancer benefits as one freshly harvested apple”.
So the next time you’re out shopping, I encourage you to consider the time of the year before buying apples.
A new month is here and with it comes new fruits and veggies. My favorite item on this list is Brussels sprouts. I could eat them nearly everyday. My other favorites on this list are Pears, Winter Squash, and Radishes.
I love roasting radishes with butter – they taste just like roasted new potatoes (a great alternative for those avoiding nightshades!). What’s your favorite thing on the list?