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About the Dish

2 small Acorn Squash
1 small Onion
4 sprigs Thyme
1 teaspoon PeachDish Salt
1 pat Butter
8 ounces Ground Grass-Fed Beef
1/3 cup Stone-Ground Grits
1 ounce Manchego Cheese
Per Serving
Calories 489
Total Fat 18 g
Saturated Fat 9 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 3 g
Cholesterol 74 mg
Sodium 886 mg
Total Carbohydrates 62 g
Dietary Fiber 11 g
Sugar 0 g
Protein 25 g
Chef Seth Freedman

Since joining the PeachDish team in 2014 as culinary director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish culinary director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

METHOD

1
Prepare your mise en place: Cut each squash in half from stem end to pointy end. Use a spoon to scrape out the just the seeds and their coating. Peel and dice onion. Pick and chop thyme leaves. Finely grate manchego cheese
2
Rub olive oil over all of the exposed squash flesh, and season with 1/2 teaspoon PeachDish salt. Place cut side down on a heavy baking pan. Roast 25 minutes. Turn over and roast 10-15 minutes more, or until flesh is easily pierced through with a fork.
3
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 3-4 minutes, or until browned on bottom. Turn to finish cooking the other side.
4
Break up the pieces of browned beef, then stir in onion and thyme. Cook, stirring, 4-5 minutes, or until the onions are translucent.
5
Stir middlins, 1 cup water and remaining 1/2 teaspoon PeachDish salt into the beef mixture. Bring to a simmer, then reduce heat to low, cover and cook 20-25 minutes, or until rice is tender and liquid has been absorbed.
6
Stir half the grated cheese into the beef mixture. Fill the roasted squash halves with the warm beef mixture, and place 2 halves on each of 2 plates.
7
Top with remaining grated cheese. Serve and enjoy!