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About the Dish

2 small Acorn Squash
1 small Yellow Onion
4 sprigs Thyme
1 teaspoon PeachDish Salt
1 pat Butter
8 ounces Ground Beef
1/3 cup 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 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.

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!