Anyways, yesterday morning was all foggy and there was a chill in the air. It made my heart happy. It made me want to bake and watch Home Alone and be all around joyful and pleasant. Unfortunately, Richard was at the gym because "joyful and pleasant" usually doesn't happen for me before 11am. Or my first glass of wine, whichever comes first. And some days you'd be surprised which comes first. So, it really was such a good morning... until it was 85 degrees and then, well, it wasn't. I love summer, but enough is enough! I wanna cook some pumpkin shit, ya know?
So, I did. Nothing holds this ginger back.
We got some delicata squash in our CSA this week. What on earth do I do with these? I thought to myself... I mean, besides adding them to our transitional gourd display (it's almost time for pumpkins. goodbye gourds I've never heard of!). So initially I thought These are much too pretty to eat. But, you are what you eat, right? And pretty is a nice thing to be, so I decided to cook them. Now, I know what that which saw in Hansel and Grëtl! Delicious, pretty youth. (Author's Note: Please do not eat children.)
Anywhoo, I think this is a good time to transition into the recipe...
Roasted Delicata Squash Stuffed with Wheat Berries,
Mushrooms, Kale, and Goat Cheese.
1 delicata squash, cut in half with the guts scraped out
1 cup wheat berries, cooked according to package directions
2 tbsp olive oil
1 cup mushrooms, sliced
1/2 onion, chopped
1 small clove of garlic, minced
1 cup kale
1/4 cup pecans, toasted
2 tbsp parsley, finely chopped
Kosher salt and pepper
Cook the wheat berries according to package instructions, which most likely say something like "Bring a pot of water to a boil and simmer the wheat berries, covered, for about an hour until tender." Something like that... Once cooked, drain and set aside.
Cut the delicata squash in half. Scrape out the guts, drizzle with 1 tbsp of olive oil and sprinkle with salt and pepper. Turn it upside down on a cast iron pan and roast the squash at 350 degrees for about 30 minutes until tender. Mine started to caramelize on the edges and it was delicious.
While the squash is roasting, prepare the stuffing.
Sauté mushrooms and onion for about 7 minutes until golden and the liquid has evaporated from the mushrooms. Add the garlic and kale and sauté for another 2 minutes until wilted and fragrant. Remove from heat and stir in the pecans, cooked wheat berries, and chopped parsley.
Once the squashes are roasted to perfection, fill them with the wheat berry mixture and crumble some goat cheese on top. Then place back in the oven for 10-12 minutes until the cheese gets a little bit melty and delicious.