Butternut Squash Stuffed with Ricotta and Multi-Grain Pilaf

This is one of those recipes where you can go wild with the variations. Be flexible, there are no rules -- the important thing is to use what’s seasonal. Right now we have pears out the wazoo, and as we raise pigs, sheep and goats, there are always various forms of cheeses, and smoked/preserved meats.  In this case, meat is a condiment and can be left out altogether. Jerky or biltong could also be used. I have a friend making a smoked vegan jerky that would be wonderful in this dish, though I would stir it into the squash filling last rather than adding it to the liquid ingredients. You can order it here: https://www.facebook.com/Maggi-Vegan-Jerkee-871448736343844/

Right now I have some smoked fatback (the smoked version is called “ruckenspeck” and the non-smoked version is salt pork). Macon is actually mutton bacon. It is salted/cured/smoked just like pork bacon and doesn’t taste substantially different but has a chewier texture, which is why I add it to liquid in this recipe – in order to soften it up a bit.

The cheese is a simple, acid-coagulated, whole-milk, goat cheese. I haven’t personally tried this with tofu, but I see no reason why it wouldn’t work.  However, I would most likely dry the squash flesh a bit in the oven before adding a more liquid product to it. Cilantro is out of season here right now, but we have Holy Basil and (Nom! Nom! Nom!) Pineapple Sage. Both have some wonderful health properties and are complimentary flavors to sweet fruits. Pineapple Sage is a mint with floral/citrus tones and is not sage-flavored at all. Highly recommended in the relish and it makes a delicious tea as well.

I do love Purcell Mountain Farms’ products. The Multi-Grain Blend contains brown sprouted rice, wheat berries, spelt, bulgur, farro, buckwheat groats and pearled barley. It cooks in about 20 minutes. I invert a mortar on top of the saucepan to create a little pressure, which makes it cook a bit faster. As you will only use half the recipe in this dish, save the remainder for another use -- a pilaf as a side dish for another meal, or it's delicious with cream and honey for breakfast. You can order this grain blend, along with many others, here: https://purcellmountainfarms.com/index.php

Butternut Squash Stuffed with Ricotta and Multi-Grain Pilaf

*1 (2-2.5#) Butternut Squash, halved and baked until tender
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*1 cup Multi-Grain Blend (Purcell Mountain Farms), rinsed (or use brown rice)
*2 tablespoons fat or oil
*2 cups water, broth or stock (I used pork stock)
*1/2 teaspoon salt or handful salty meat (ham, bacon, macon, etc)
(***You will only use half of this mixture for this recipe!***)
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*2 tablespoons oil or fat (or handful salt pork, bacon or fatback)
*1 small onion, finely chopped
*1 clove garlic, minced
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*1/2 – 3/4 cup ricotta cheese or soft tofu
*2 tablespoons butter or coconut oil, melted
*2 tablespoons honey or brown sugar
*Salt, white pepper to taste
*Finely chopped (or dried) herbs (I used sage and rosemary)
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*Handful chopped nuts (pecan, walnut, pine nuts)
*Grated or sliced Swiss or Gruyere cheese (optional)

Halve squash, scoop out seeds and bake, uncovered, flesh side down in oven for 45 minutes, or microwave for 12-15 minutes. I prefer doing this the day or night before.

Rinse grain/rice and drain. Melt fat or oil in heavy skillet on medium-high heat, add grain and saute, stirring frequently until slightly browned, about 5 minutes. If using meat, add it to the skillet as well. Meanwhile, bring 2 cups water/broth/stock to a boil in a small saucepan with a lid. Add salt if not using meat. Add grain to liquid, cover tightly and simmer until done, stirring occasionally and adding a little more liquid if necessary. (Follow package directions for rice or other grain blends if using that.)

Saute onion and garlic in oil/fat until translucent. If using fatty meat, render a few minutes first.

When squash is cool enough to handle, scoop out the flesh with a spoon, being careful not to tear the skin. Leave about ½” of flesh intact near the skin. Add melted butter or coconut oil or reheat the squash with the butter/oil in the microwave. Add cheese or tofu, sweetener, herbs and salt.  Add HALF the grain blend, along with the onion mixture. Stir/mash well with a fork then fill the squash shells with the filling. Sprinkle with nuts and if desired, top with cheese. Place squash halves on baking sheet or oven-safe platter and broil in upper third of oven preheated to 450 until browned, or about 10 minutes. Serve with Sweet Pear Relish or applesauce/apple butter.

Sweet Pear/Apple Relish

*2 large pears or apples, peeled, cored and chopped
*Juice/zest from half a small lemon
*1 tablespoon brown sugar or honey
*1 large orange or 2 tangerines, zested, then peeled and chopped (mango/peach may be substituted or added)
*1 medium onion, finely chopped
*1 small hot pepper, finely chopped (optional but good!)
*1 teaspoon grated ginger
*1 teaspoon Chinese 5-spice powder (or pumpkin pie spice)
*Handful chopped cilantro, mint, basil or pineapple sage
*Pinch of salt

Macon -- Mutton Bacon

AGH Smoked Fatback and Onion