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 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 the olive oil and season with ½ teaspoon each of the 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 the sausage 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.