Delicata squash is my favorite squash to eat. The texture is perfectly creamy and buttery, and the skin is pleasantly edible. When roasted just right, the buttery flesh combined with the skins texture is simply divine. I love eating just the squash, roasted with a little ghee, salt and pepper. Because of their size and shape, they also make the perfect edible delivery vehicle for just about anything. especially a hearty stew. I love this recipe so much! In fact, this is a redo of a recipe I posted a year or so ago. I didn’t feel the original photos did this dish justice, so now that we have an unbelievable food photography team, I just had to get this one on the agenda. Swap out the pork for another protein, and switch up the veggies too! Cheers to REAL food!
Stuffed Delicata Squash
Serves: 4-6 | Prep Time: 20 minutes | Cook Time: about 30 minutes
1 pound pork loin, cut into 1 inch medallions
1 apple, peeled, cored and diced
1 onion, peeled and diced
4 carrots, peeled and diced
2 cups squash or zuchini, diced
4 cloves garlic, peeled and minced
4 tablespoon ghee or olive oil
4 teaspoon sea salt, plus some as needed
3 cups Bare Bones chicken bone broth
2 tablespoon fresh sage, finely chopped
1 tablespoon fresh rosemary, finely chopped
3-4 delicata squash, halved and seeded
In a large skillet or cast iron pan, heat 2 tablespoons of ghee or olive oil over medium-high heat.Evenly season pork with 3 teaspoons of salt and sear in hot oil until brown, turning as needed to brown evenly. Remove from pan and set aside.
Reduce heat to medium. Add apple, onion, carrot, garlic and 1 teaspoon of salt. Sweat for 10 minutes, stirring occasionally.
While veggies are sweating, cut pork into small cubes. Add pork to pan, stir and continue cooking for 5 minutes.
Add bone broth, diced squash, sage and rosemary. Stir and let some to a simmer. Cook for 20 minutes and then adjust seasoning with sea salt to your desired taste.
On a baking sheet, rub squash with ghee or olive oil and a few pinches of sea salt. Place squash flesh side down and bake in oven for 20 minutes.
To serve, place a squash centered on plate with a ladle of stew over the top. Store any leftovers refrigerated for up to 1 week.
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