I made a tray of fig and sage tartlettes last weekend while the children were here visiting and had a half dozen figs left over, so along with some lemon roasted chicken and butternut risotto, made some stuffed delicata squash.
We enjoy all of the squash family but this one is a family favorite, and one of the tastier winter squashes, with creamy pulp that tastes a bit like corn and sweet potatoes, and the last I had stored from the summer garden. A friend had given me some of the heirloom seed that grew very well for me. What I like the most about this tasty winter squash is that the thin skin is also edible. And if you don’t want to stuff them, just halve them length-wise, scoop out the seed and rub them with olive oil, herbs, sea salt & pepper placing them face down in a baking dish and roast them in the oven for about 20 minutes until tender. Aside from the lovely color in the garden, it’s just so delicious to eat! Clearly this season, I will be planting many more!
Stuffed Delicata & Fig
2 medium delicata squash, sliced in half lengthwise, pulp & seed removed
1 medium delicata squash, peeled, pulp & seed removed and diced
1 small zucchini, diced
2 figs, sliced
2 figs, diced
2 slices pancetta, diced
2 shallots finely chopped
2 garlic cloves, minced
1/4 cup diced sweet peppers
2 TBLS olive oil
2 TBLS minced fresh parsley
½ tsp summer savory, minced
1/4 teaspoon minced fresh thyme
sea salt & ground pepper to taste
2 oz crumbed feta cheese
3 oz shredded fontina cheese
1 egg, beaten
1/2 cup water
Brush diced squash with a bit of oil,salt, pepper, herbs and bake at 375* until just starting to tender. Don't overcook. Remove from oven & set aside.
In a large skillet, saute the zucchini, pancetta, shallots, peppers and garlic in olive oil until peppers are just tender. Add chopped figs,herbs and seasoning. Cook for two minutes longer. Turn off the heat and add gently mix in the cooked delicata squash.
In a separate bowl mix cheeses and one beaten egg together. Add cheese mixture to sautéed vegetables. Divide and spoon mixture into reserved delicata shells.Top with a few fig slices and rizzle each stuffed squash with a bit of olive oil. Place in an ungreased baking dish and pour water into bottom of pan.
Cover and bake at 350° for 30 minutes or until heated through. Uncover and bake 5 minutes longer or until cheese is lightly browned. Enjoy!