Food and Prop Styling Shiri Feldman
Photography Hudi Greenberger

Whenever I serve delicata squash at my Shabbos table, inevitably someone asks me what it is. I explain it as follows: “It’s what happens when a butternut squash meets a sweet potato. You get all the soft, thick, sweet flesh taste of the latter with the healthy low-carb benefits of the former.”

Now, I’m no Rorie, but you can follow me for any inane healthy food suggestions at your own risk. Stuff it with a delicious spicy ground beef, and you have a lovely appetizer, side, or main. We should make more vegetable shidduchim, if you ask me.

SERVES 6–8

• 3 delicata squash, cut lengthwise
• 2 tsp salt
• ½–3/4 tsp chili powder
• ½–3/4 tsp red pepper flakes
• ½ tsp cumin
• 3–4 Tbsp avocado oil, divided
• 1 lb (450 g) chopped meat
• 3 Tbsp frozen spinach, defrosted
• 1 Tbsp Tuscanini Tomato Paste mixed with ½ cup marinara or pizza sauce
• caramelized onions, for garnish (optional)

Preheat oven to 400°F (200°C).

Deseed the squash and set aside.

Mix salt, chili powder, red pepper flakes, and cumin. Remove 1 tsp of this mixture and mix with 1 Tbsp oil (you can double this mixture and use as an option at the end). Rub the oil-spice mixture over the squash. Place cut side down on the baking sheet and bake for 20–30 minutes, until almost soft. (The exact amount of time will depend on how thick-skinned your squash is.)

Meanwhile, mix remaining spice mixture with chopped meat and spinach.

Heat 2 Tbsp of oil in a frying pan and add the meat mixture. Add the tomato paste and sauce. Sauté until the meat is browned but not fully cooked, about 10–15 minutes.

Remove squash from oven and stuff the meat mixture into the hollow cavities. Return the stuffed squash to the pan, face up. Cover and bake covered for 20 more minutes.

Optional

Before serving, top the squash boats with caramelized onions and leftover spicy oil. (See above where I wrote to double it.)

(Originally featured in Family Table, Issue 859)