Recipe: Stuffed Delicata Squash with Beef, Rice Grits and Manchego Cheese

Heat oven to 375 degrees.

Halve squash lengthwise. To help squash lay flat, slice a small piece of skin off the bottom of each half. Use a spoon to scrape out the seeds and pith.

Rub olive oil over the cut side of the squash, and season with 1/4 teaspoon of salt. Place squash cut side down on a heavy baking pan. Roast 25 minutes. Turn over and check for doneness. (The flesh should be soft enough to pierce with a fork. If not, return pan to oven and roast until tender, checking after 5 minutes.)

While squash is roasting, prepare stuffing: Heat a sauce pot with a lid over medium heat. Add butter. When butter has melted, add ground beef, and cook until brown, stirring to break up with a fork, about 5-6 minutes. Stir in onion and thyme. Cook, stirring until onion is translucent, 4-5 minutes.

Stir in rice grits, 1 cup water and remaining 1/4 teaspoon of salt. Bring to a simmer’ then reduce heat to low. Cover and cook until rice is tender and liquid has been absorbed, 20-25 minutes.

Stir 2/3 of the cheese into the beef mixture. Taste and adjust for salt and pepper. Fill the roasted squash halves with the warm beef mixture. Top with remaining cheese. Serves: 2