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About the Dish

  • Delicata Squash

    Delicata Squash

  • PeachDish Salt

    PeachDish Salt

  • Butter

    Butter

  • Ground Grass-Fed Beef

    Ground Grass-Fed Beef

  • Onion

    Onion

  • Thyme

    Thyme

  • Rice Grits

    Rice Grits

  • Manchego Cheese

    Manchego Cheese

METHOD

1
Heat oven to 375° F. MISE EN PLACE Halve squash lengthwise. 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 1/2 cup onion (save any extra for another use). 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).
2
Rub a total 1 teaspoon olive oil over the cut side of the squash, 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.
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 until browned on bottom, 3-4 minutes. Turn to finish cooking the other side.
4
Break up the pieces of browned beef, and stir in onion and thyme. Cook, stirring, until onion is translucent, 4-5 minutes.
5
Stir in rice grits, 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 cheese into the beef mixture. Taste and adjust seasoning as desired with PeachDish Salt.
6
Fill the roasted squash halves with the warm beef mixture, and place 2 halves on each of 2 plates.
7
Top with remaining cheese as desired. Enjoy!