PERFECTO PESTO ‘SAUSAGE’ DELICATA BOATS

I was chosen as one of 30 bloggers to compete in a recipe contest to create innovative, out-of-the-box dishes using Foraged & Found Sea Asparagus Pesto.  Superfood sea asparagus (salicornia) is hand-foraged from wild Alaskan beaches and blended with herbs and lemon to make a nutrient packed and absolutely delicious pesto.

Fall is in full swing and, for me, it’s winter squash season.  Delicata is one of my favorite varieties because of the sweet flesh and delicate (as the name implies) skin that does not need to be peeled.  They are also typically smaller compared to other varieties like butternut, kabocha, or acorn so they make the perfect vessel for one serving ‘stuffed’… So, as I perused my local farmer’s market, I chose 4 of the beautiful striped beauties to stuff with a pesto-liscious ‘sausage’ stuffing.

This autumn-inspired creation did not disappoint.  The pesto was the star in the cheesy ‘pseudo-sausage’ stuffing.  Here is how I made it!  Note you an also scroll to the bottom of this post for the full recipe or click on any of the photos in this post for a direct link to the recipe on the blog.

To get started, preheat your oven to 400 degrees.  Cut each of the delicata squash in half lengthwise and scoop the seeds out of the center using a metal spoon.  Cover a rimmed baking sheet with foil and place the squash, cut-side-up, on the sheet.  Drizzle the squash with 2 tablespoons of olive oil and season with ½ teaspoon each salt and pepper.  Bake for 15-20 minutes until they are softened, but not completely fork tender.  Set aside to cool while you prepare the filling.

To prepare the stuffing heat 2 tablespoons of olive oil in a large deep skillet over medium high heat.  Add 1 ¼ pounds of ground pork and cook, breaking it up with a spatula.  After 2 minutes, add 1 chopped onion, 6 cloves chopped garlic, and 8 ounces of rough chopped mushrooms to the pan.  Continue cooking, stirring frequently and continuing to break up the meat for 3-4 minutes until the pork is cooked through and the veggies are soft and fragrant.

Add 1 small chopped yellow pepper, 1, 5-ounce jar chopped pimentos (drained), and 1 teaspoon each salt and pepper to the pan and cook for 2 more minutes, stirring frequently.  Turn off the heat and add 4 ounces mascarpone, 1, 4-ounce jar sea asparagus pesto, ½ cup grated parmesan, and ½ cup Panko breadcrumbs to the pan. Toss until everything is evenly distributed.  Set aside the filling aside to cool enough to handle with your hands.

When the filling is cool enough to handle, divide it into 4 equal parts and pack it into the cavities of the cooled squash.  Place them back on the baking sheet and top each with shredded mozzarella cheese.

Bake for 20-25minutes until the cheese is melted and lightly browned and the squash is very tender to the bottom when you insert a knife into the center. Serve hot, garnished with chopped parsley and more parmesan on the side for sprinkling.  Pour a glass of dry white wine and devour!

Spoiler alert, this ‘pesto sausage’ stuffing is also amazing in stuffed mushrooms as an appetizer! Just click the photos below for the full recipe.

 

PERFECTO PESTO ‘SAUSAGE’ DELICATA BOATS

4 delicata squash (about 2 ½ – 3 pounds)

4 tablespoons olive oil

1 ½ teaspoons salt, divided

1 ½ teaspoons black pepper, divided

1 ¼-pounds ground pork

1 onion, finely chopped

6 cloves garlic, chopped

8 ounces mushrooms, rough chopped

1 small yellow pepper, chopped

1, 5-ounce jar chopped pimentos

4-ounces mascarpone cheese

1, 4-ounce jar Foraged & Found Sea Asparagus Pesto

½ cup grated parmesan, plus more for sprinkling

½ cup panko breadcrumbs

1 ½ cups shredded mozzarella cheese

2 tablespoons fresh parsley, chopped

 

Preheat oven to 400 degrees.

Cut each of the delicata squash in half lengthwise and scoop the seeds out of the center using a metal spoon.  Cover a rimmed baking sheet with foil and place the squash, cut-side-up, on the sheet.  Drizzle the squash with 2 tablespoons of olive oil and season with ½ teaspoon each salt and pepper.  Bake for 15-20 minutes until they are softened, but not completely fork tender.  Set aside to cool while you prepare the filling.

Heat the remaining 2 tablespoons olive oil in a large deep skillet over medium high heat.  Add the pork and cook, breaking it up with a spatula.  After 2 minutes, add the onion, garlic, and mushrooms to the pan.  Continue cooking, stirring frequently and continuing to break up the meat for 3-4 minutes until the pork is cooked through and the veggies are soft and fragrant.

Add the yellow pepper, pimentos, and remaining salt and pepper to the pan and cook for 2 more minutes, stirring frequently.  Turn off the heat and add the mascarpone, pesto, parmesan, and breadcrumbs to the pan. Toss until everything is evenly distributed.  Set aside the filling aside to cool enough to handle with your hands.

When the filling is cool enough to handle, divide it into 4 equal parts and pack it into the cavities of the cooled squash.  Place them back on the baking sheet and top with the mozzarella cheese.

Bake for 20-25minutes until the cheese is melted and lightly browned and the squash is very tender to the bottom when you insert a knife into the center.

Serve hot, garnished with chopped parsley and more parmesan on the side for sprinkling

To get the Foraged & Found Sea Asparagus Pesto go to:

Website – https://foragednfound.com

Facebook – https://www.facebook.com/ForagedNFound/

Instagram – https://www.instagram.com/foragednfoundak

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