Stuffed Delicata Squash with Ground Veal

I got inspired to write this recipe when I thought about how delicious the combination of a cream sauce and dill is with delicate humanely raised veal. I also love the texture of delicata squash as well as the fact that you can eat the skin of it, too! Truly a seasonal meal with squash as the base however if you HAVE to eat this on top of a pasta, I’d recommend Ferme Reveuse’s home made spaetzle that you can order off of their website.

Stuffed Delicata Squash with Ground Veal Cream Sauce
Serves 4

2 delicata squash
1 tsp olive oil
salt and pepper

8oz mushrooms, sliced
2 tbsp olive oil
1 medium onion, peeled and chopped
2 cloves garlic, peeled and minced

1 lb Ferme Reveuse ground veal
3/4 cup Ferme Reveuse bone broth
1 tsp dried dill
1/2 cup cream
2 tbsp lemon juice
1 tbsp corn starch or arrowroot starch

Cooked and seasoned swiss chard and rice for serving, optional

Preheat oven to 350F. Meanwhile, cut delicata squash in half length-wise and scoop out the seeds. Poke flesh of the squash in several places with a fork. Brush with 1 tsp olive oil and season with salt and pepper. Place cut-side down onto a piece of parchment paper and place on a baking sheet. Bake for 25-30 min until tender and be pierced easily with a paring knife. The timing can increase if the delicata squash are bigger.

Meanwhile, heat a large skillet over medium high heat. Add 1 tbsp olive oil to the pan and add half of the mushrooms. Season immediately with salt and cook until each side is seared and golden brown, this takes about 2 minutes per side. Set aside in a bowl and repeat with the remaining mushrooms.

In the same skillet add remaining olive oil and sautee chopped onion and garlic for 2 minutes over medium heat, or until softened. Add in ground veal and 1/2 tsp salt. Break up with a wooden spoon and cook for 5 minutes until browned, stirring constantly.

Add in bone broth, dill and cooked mushrooms. Bring up to a simmer and cook for 5 minutes.

Meanwhile, mix cream together with lemon juice and corn starch and stream it into the meat mixture slowly while stirring the meat. Allow to simmer until thickened.

Remove squash from oven and turn cut side up onto the baking tray. Carefully pour over meat sauce into the crevasse of the squash and broil on low in the oven for an additional 5 minutes if desired.

Asparagus & Roasted Red Pepper Frittata

Normally, I'm a stickler for tradition when it comes to cooking from recipes even if it takes longer! A frittata is started on a stove top in an oven safe skillet then finished in a broiler. I was really happy that this recipe turned out since you don't need an oven safe skillet. Just grease a glass deep pie plate or square baking pan and you're good to go!

Here's a recipe that's great as a grab and go breakfast or lunch. Elevate it as the main dish of the meal with a lovely fennel salad on the side and some micro basil or cilantro as a garnish. Enjoy the incoming fresh veggies!

Asparagus, Roasted Red Pepper & Pork Frittata
keto, paleo, gluten free, can be made dairy free
serves 6

10 large eggs
2 tbsp cashew milk or heavy cream
2 tbsp olive oil
250 g ground pork
1/2 cup minced onion
1 1/2 cup asparagus, washed and sliced 1cm thick on a bias
1/2 cup jarred roasted red pepper (or make your own, see below)
1 tsp thyme, dried
1/2 tsp white pepper
salt and black pepper to taste
ghee or oil to grease

Preheat oven to 400F

Grease a deep dish 9" pie plate with ghee and set aside. 

Whisk eggs in a bowl and stir in cashew milk. Season with salt and black pepper, set aside.

Heat a medium-sized skillet on medium heat and add olive oil. Add minced onion to skillet and sauté until they begin to sweat, about 3 min. Add ground pork, thyme, white pepper and salt and pepper to taste. Sauté until pork is cooked through, about 7 minutes. Add sliced asparagus and season with salt and sauté for 3 minutes.

Slice roasted red pepper into 1" long, 1"cm wide strips.  

Add whisked eggs to greased pie dish. Distribute pork & asparagus mix over the egg mixture evenly. Top with strips of roasted red pepper.

Bake for 30-35 minutes, or until the top is golden brown and centre is cooked through.

Serve warm or at room temperature.

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Note: To roast your own roasted red pepper

• heat stove top element or small skillet to medium heat

• slowly blister red pepper in skillet, about 5 min per side

• place blistered red pepper into a bowl and immediately cover tightly with plastic wrap, set aside for 10 min

• use a paring knife to peel away the skin off the pepper (it should slide right off with little effort, places on the pepper that aren't roasted enough may be harder to peel)

• slice in half and remove the seeds