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Veal and Rice Stuffed Squash with Cranberries and Almonds


Learn how to prepare the perfect fall stuffed butternut and delicata squash with just the right texture and flavors! Be sure to tune in Wednesday, December 29th to cook this dish along with Chef Gabe Garcia.


Chef Gabe breaks down the ingredients for the fall-stuffed squash in this video.



Preheat the oven to 375 degrees Fahrenheit. Cut the delicata or acorn squash in half and scoop out the seeds. Cut the seed cavity of the butternut squash off and scoop out the seeds, then peel off the skin.


Peel the top of the butternut and dice into one-fourth-inch cubes and save for later. Season the squash ‘cups’ with salt, pepper, and olive oil and roast in a 375 degrees Fahrenheit oven, cut-side up, for 15 to 18 minutes until tender but the shape is not lost.


Next, sauté the ground veal in a pan until brown. Add the onions and cook until tender. Add two cups of the cubed butternut squash and continue to sauté for two to three minutes. Stir in the cranberries and almonds. Add the rice, rosemary, and thyme. Deglaze with the white wine. Continue stirring until the wine has cooked off. Remove from the flame and season with salt and pepper. Set aside.


Using a small pot and one-fourth cup of oil, fry the sage leaves. Cool on a paper towel. In another pot over a medium-low flame, mix the honey with the vinegar and reduce by half.


To assemble, fill the cups with the meat mixture. Top with the fried shallots, sage, and some extra almond slivers. Drizzle with vinegar honey sauce.