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Michael Magliano's Roasted Delicata Stuffed Squash

Add layers of richness to your dish with Miyoko's butter. Chef Michael Magliano, head chef of Gusto Green in LA, shares his decadent delicata squash recipe.

Recipe credit: Chef Michael Magliano

Prep time: 1 hour and 30 mins (17 hrs and 30 mins if you choose to make your own cultured cashew cream).

Cook time: 55 minutes

 

If you choose to make your own cultured cashew cream, prepare it in advance following the directions below.

Cultured Cashew Cream (optional)

STEP ONE

Boil or soak 4 cups of cashews in 6 cups of filtered water for at least 8 hours.

STEP TWO

Blend the soaked cashews, 1-½ cups of filtered water, sea salt, and agave nectar until smooth.

STEP THREE

Transfer the mixture to a sterilized glass jar without any metal. Stir in the probiotic powder from the capsules using a sterilized plastic or wooden spoon.

STEP FOUR

Cover the jar with cheesecloth and let the mixture ferment at room temperature for at least 8 hours.

STEP FIVE

Season as desired with salt, herbs, and/or spices. Any leftover cream can be stored in the refrigerator for a week.

Roast the Squash

STEP ONE

Preheat the oven to 375°F.

STEP TWO

Slice off the ends of the squash, then cut in half lengthwise.

STEP THREE

Scoop the seeds out using a spoon.

STEP FOUR

Place about 1-2 tbsp. of butter in the center of each squash half and sprinkle with sea salt.

STEP FIVE

Transfer the squash halves to a wide and shallow oven-safe saucepan or ceramic casserole dish.

STEP SIX

Pour about ¼ cup of water in the bottom of the pan or dish and cover with a lid.

STEP SEVEN

Place the pan or dish in the oven and roast at 375°F for 45 minutes.

Prepare the Filling

STEP ONE

While the squash is roasting in the oven, cut the rapini to bite-size pieces, thinly slice the garlic clove, and dice the shallot.

STEP TWO

After the squash has finished roasting, take the pan or dish out of the oven, set the squash halves aside on a plate or tray, and dump out any excess water.

STEP THREE

Place the same pan on the stove and bring to medium-high heat (if you used a casserole dish for roasting the squash, this will be your first time using a saucepan).

STEP FOUR

Put about 2 tbsp. of butter in the saucepan before putting the squash halves in face-down.

STEP FIVE

Allow the edges of the squash halves to caramelize in the pan for a couple minutes, adding more butter as needed.

STEP ONE

Remove the squash halves from the pan and set them aside, covering with foil or a lid to keep them warm.

STEP TWO

Put 2 more tbsp. of butter to the pan and heat until frothy.

STEP THREE

Add the shallots and garlic and continue cooking until the butter starts to brown.

STEP FOUR

Add the rapini, vadouvan, sprouted wild rice, sea salt, and about 1 tbsp. of pumpkin seeds.

STEP FIVE

Saute for about a minute or until the rapini has cooked down. Once the rapini is almost done sauteing, pour in the sherry vinegar, maple syrup, and about 1 tbsp. of pomegranate seeds before turning the burner off.

Stuff the Squash

STEP ONE

Plate your squash halves facing up and spread an even layer of cashew cream on the inside.

STEP TWO

Scoop your desired amount of filling in each half and top with pomegranate seeds, pumpkin seeds, and fresh dill to taste.

STEP THREE

Serve and enjoy!