STUFFED DELICA SQUASH WITH ANTHONY HA & SADIE MAE BURNS OF HA’S ĐẶC BIỆT

"This stuffed squash is a seasonal iteration of a stuffed vegetable dish we make often (during peak summer, we opt for tomatoes and peppers). The use of Delica Squash may just be our favorite version yet.

Its sturdy yet tender texture makes cooking easy—you don’t have to worry about anything "exploding" in the oven. Plus, the large size adds a fun grandeur to the dish. The combination of chestnuts and spigarello makes it comforting and hearty. We like to serve ours with nuoc mam—a mix of fish sauce, lime juice, and sugar—but it’s also great on its own."

STUFFED DELICA SQUASH

INGREDIENTS

1 Delica Squash
4 tbsp neutral oil
2 pieces Chinese sausage or bacon/pancetta
1⁄2 lb ground pork
2 medium shallot, diced
1 tbsp Garlic, minced
5 stalks Celery, sliced
3 Thai Chili, cut very thin
1 bunch Spigarello, cut into 1-inch ribbons
1⁄4 cup chopped fresh or frozen chestnuts, optional (but highly encouraged!)
2 cups stock
2 cups cooked white rice (Marsh Hen Mill Carolina Gold)
2 T fish sauce
1⁄2 cup cilantro, finely chopped
5-6 scallions, sliced thin

METHOD

Preheat your oven to 350°F.

Next, prepare your squash. Using a sturdy knife, cut a cap out of the top, just like carving a jack-o-lantern! Scoop out the seeds with a large spoon.

Place the squash in a casserole dish—you’ll want to present it in this dish, as it can be challenging to transfer once cooked.

Heat the oil in a large, heavy-bottomed pan over medium heat. Add the ground pork and Chinese sausage, cooking until browned on both sides, about 3-4 minutes.

Add the shallots, garlic, celery, and Thai chilis. Season with a hefty pinch of salt and a few cracks of black pepper. Stir occasionally until the vegetables are translucent and softened, about 10 minutes.

Once the vegetables are softened, add the chestnuts, stir well, then pour in the stock. Continue cooking until the stock reaches a boil, the chestnuts have softened, and the liquid has reduced by half. Add the spigarello and cook for an additional five minutes.

Turn off the heat and allow the mixture to cool to room temperature.

Once cooled, add the rice, fish sauce, cilantro, and scallions. Taste and adjust the seasoning, adding more salt or a pinch of sugar as needed.

Finish with a few more cracks of fresh black pepper.

Spoon the filling into the hollowed squash. Replace the cap and generously cover the outside with a drizzle of olive oil. Bake until the squash is softened and slightly browned, about 45 minutes to 1 hour.

Let cool slightly, finish with more olive oil, and serve warm or at room temperature.