|2 servings||calories per servings 650||protein serving 32 g||carbs per serving 72 g||total fat per serving 28 g|
These rice grits (or rice middlins) are the broken pieces from milled Carolina Gold rice, a long-grain rice grown in the coastal Southeast for over 200 years. More tender than corn grits but still satisfyingly substantial, they offer the perfect texture for holding together a hearty beef stuffing for fragrant squash. True to its name, delicata squash has a delicate skin, which is sweet, fiber-rich and perfectly edible.
|Nutrition Facts||/ Per Serving|
|Total Fat||28 g|
|Saturated Fat||14 g|
|Trans Fat||0 g|
|Total Carbohydrates||72 g|
|Dietary Fiber||9 g|
MISE EN PLACE
• Heat oven to 375° F.
• Halve squash lengthwise. Discard seeds and fibers.
• Peel and dice 1/2 cup onion (save extra onion for another use).
• Pick and chop thyme leaves.
• Discard cheese rind. Finely shred 1 cup (save remaining cheese for another use).
• Rub cut side of squash with a total 1 teaspoon olive oil. Season with a total 1/4 teaspoon PeachDish Salt.
• Place squash cut-side down on a baking sheet. Roast in oven 25 minutes.
• Turn squash over. Roast until fork-tender, 10-15 minutes.
While squash roasts:
• Place a sauce pan over medium heat. Add butter. When butter melts, add beef in 1/2-inch pieces. Cook without disturbing until browned on bottom, 3-4 minutes.
• Turn beef. Cook, stirring, until browned all over, 2-3 minutes.
Stir in onion and thyme. Cook, stirring, until onion is translucent, 4-5 minutes.
• Stir in rice grits, 1 cup water and 1/4 teaspoon PeachDish Salt.
• When mixture simmers, reduce heat to low. Cover pan, and simmer until rice is tender and liquid has been absorbed, 20-25 minutes.
• Stir in 2/3 cup cheese. Taste and adjust seasoning as desired with PeachDish Salt.
• Fill roasted squash with beef mixture.
• Divide squash between 2 plates.
• Top with remaining cheese as desired. Enjoy!
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.Learn More...