Delicata Boats Filled with Ground Lamb, Zucchini, Tomatoes, and Chard

INGREDIENTS:

2 large, 4 medium Delicata squash, split lengthwise and cleaned

½ pound lean ground lamb or beef

2 cups zucchini, cut into fine dice

¼ cup onion, cut into fine dice

1 cup chard stems, cut into fine dice, washed and dried

2 -3 cups chard leaves, packed, chopped finely chopped

2 cups seeded tomatoes, finely diced

1 cup gruyere or feta cheese, grated or cut into fine cubes

1 tablespoon fresh oregano, finely chopped

10-12 fresh rosemary needles, minced

Salt and pepper to taste

1-2 tablespoons red wine vinegar

Olive oil as needed

METHOD:

Heat the oven to 400°F. Oil the squash inside and out, and place on a foil covered sheet pan. Place in the center of the oven and cook around 15 minutes until the squash is becoming tender.

While the squash cooks, heat a large sauté pan and get very hot. Film liberally with oil and add the mushrooms when hot. Cook until tender, adding water or a little red wine to prevent scorching. When tender, add the onions and chard stems, sautéing until translucent. Try to avoid browning. If needed, turn the heat down to medium to prevent burning.

Push everything to the perimeter of the pan and make sure there is a little oil on the pan bottom. Add the lamb or beef and season with salt and pepper. Toss to mix in seasoning and cook for a minute or two, then toss to combine with the other ingredients. As soon as the meat is cooked, transfer to a non-reactive bowl.

Heat pan to high and film with oil. When oil is just about to start smoking, add the zucchini dice. Cook, tossing constantly, until brown on the outside but only warmed inside. Transfer to the bowl with the other ingredients.

Toss the chopped chard leaves into the pan, season with salt and pepper and an extra shot of olive oil. Drizzle with vinegar and toss. Add the tomatoes and cook just enough to warm the tomatoes. Transfer pan contents to the bowl with all the other ingredients.

Scatter the herbs over the surface of the bowl’s contents, along with half the cheese, season liberally with salt and pepper, then gently toss to combine all the ingredients.

By now the squash should be ready to turn. Use a long flat spatula to turn them over so the cut surface faces up. Give the squash a few minutes to start browning on the surface.

When the squash is ready, pull the pan from the oven and use a spoon to transfer the contents of the bowl to the squash boats. Cover with the remaining cheese, give a drizzle of oil, and return to the oven. Cook until the cheese melts and the inside of the contents are hot. Serve right away it.

Serves: 4

Souce: Chef Andrew E Cohen