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Stuffed Delicata Squash with Pancetta and Goat Cheese Recipe
Ingredients (26)
- 4 small delicata squash
- 2 ounces pancetta, diced small
- 8 ounces portabella mushrooms, diced
- 1/2 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground cracked pepper
- 1/4 teaspoon fennel seeds, chopped
- 1/4 cup fresh parsley, chopped and packed
- 1 tablespoon balsamic vinegar
- 1 pint grape tomatoes, halved
- 4 ounces chevre (goat cheese)
- For the breadcrumb topping:
- 1/2 cup Panko
- 2 teaspoons oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- For the rice:
- 1 tablespoon olive oil
- 1/2 cup uncooked basmati rice
- 1 1/2 cups water
- 1 tablespoon butter
- 1 bay leaf
- 1 teaspoon kosher salt
Directions
Learn how to make this recipe at Simply Recipes