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About the Dish

2 small Delicata Squash
1/2 teaspoon PeachDish Salt
1 pat Butter
8 ounces Ground Grass-Fed Beef
1 small Yellow Onion
4 sprigs Thyme
1/3 cup Rice Grits
2 ounces Manchego Cheese
Per Serving
Calories 533
Total Fat 25 g
Saturated Fat 14 g
Trans Fat 0 g
Polyunsaturated Fat 0 g
Monounsaturated Fat 3 g
Cholesterol 112 mg
Sodium 822 mg
Total Carbohydrates 73 g
Dietary Fiber 8 g
Sugar 35 g
Protein 35 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Heat oven to 375° F. Prepare your mise en place: Cut each squash in half from stem end to blossom end. To help squash lay flat, slice a small piece of skin off the bottom of each half. Use a spoon to scrape out the seeds and their coating. Peel and dice onion. Pick and chop thyme leaves. Remove and discard rind from manchego cheese; finely grate enough cheese to make 1 cup (save remainder for another use).
Rub a total 1 teaspoon olive oil over all of the exposed squash flesh, and season with a total 1/4 teaspoon PeachDish Salt. Place squash cut side down on a heavy baking pan. Roast 25 minutes. Turn over and roast until flesh is easily pierced with a fork, 10-15 minutes more.
While squash is roasting, prepare stuffing: Heat a saucepot with a lid over medium heat. Add butter. When butter has melted, add ground beef in 1/2-inch pieces, and cook without stirring until browned on bottom, 3-4 minutes. Turn to finish cooking the other side.
Break up the pieces of browned beef, and stir in onion and thyme. Cook, stirring, until onion is translucent, 4-5 minutes.
Stir in middlins, 1 cup water and 1/4 teaspoon PeachDish Salt. Bring to a simmer, then reduce heat to low, cover and cook until rice is tender and liquid has been absorbed, 20-25 minutes. Stir 2/3 of the grated cheese into the beef mixture. Taste and adjust seasoning as desired with additional PeachDish Salt.
Fill the roasted squash halves with the warm beef mixture, and place 2 halves on each of 2 plates.
Top with remaining grated cheese. Enjoy!