These can be done in stages ahead of time up to the final cooking if you wish, and they are quite flexible in terms of what you use. Instead of lamb and currants, use pork and a fine dice of apples. Skip the meat entirely and add in some cheese, firm or pressed tofu, or chopped nuts.
INGREDIENTS:
4-6 Delicata squash, halved lengthwise, cleaned out, and oiled inside and out
1 bunch lacinato, stemmed and torn into small bits, washed and drained
½ onion, any color, finely diced
½-¾ pound ground lamb
2-3 cloves garlic, minced
1 cup cooked barley or farro (or another grain if you have some around)
¼ cup flat leaf parsley leaves, finely chopped
1 tablespoon fresh oregano leaves, finely chopped
A small pinch of cinnamon (Mexican or Korintje preferred) not more than 1/8th teaspoon (You should know it is there, but not as a discrete flavor)
Salt and pepper to taste
¼ cup of currants, soaked 20 minutes in warm water to cover by ½ inch, then drained, soaking liquid reserved
¼ cup heaping raw pine nuts
Optional- Grated feta or mozzarella as needed to cover the boats
Olive oil as needed
METHOD:
Heat oven to 400°F. Roast squash cut side down on a foiled sheet pan for 20 minutes or until they start softening. Carefully flip them and cook to brown up a little. Remove from the oven and set aside.
While the squash cooks, heat a large sauteuse or frying pan over medium heat. When hot, film with oil and get oil hot. Add the onion and cook until translucent and tender. Add the garlic and cook until fragrant, then add the kale. Cook, stirring, until the lacinato wilts.
Make a well in the center of the pan and be sure there is oil on the pan floor. If not, add some and get it hot. Add the lamb, season generously with salt and pepper, then sprinkle with the cinnamon, and stir around to break up. Cook until the lamb gets a little browned and is no longer raw. Add the currant soaking liquid and cook, stirring, until it evaporates.
Remove the pan from the heat. Stir in the grains and the currants. Scatter with most of the herbs and most of the pine nuts, and mix all together. Taste for seasoning and adjust as needed.
Load the filling into the squash boats, carefully packing it in, but being careful NOT to smash or break the boats. Grate cheese over the boats if you wish, then top with the last of the reserved herbs and pine nuts.
Return the boats to the sheet pan, and place the pan in the center of the oven. Roast for 10-15 minutes more so everything is hot and the cheese melts. When they are golden on the top, serve right away.
Chef’s Notes: Instead of lamb, try pork and diced Spanish chorizo and add a little pimenton de la vera and use rice. You could dice some of the apples in this week’s box a ¼-inch and sauté them in apple juice or apple brandy and use in lieu of currants. Sub in a hard sharp cheddar and pork. Use chard rather than kale, and use a little lemon juice to season the chard with.
Serves: 4
Source: Chef Andrew E Cohen
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