IT’S BACK! Delicata squash, it’s back!!
All I could think about when I wrote this was at the end of the 5th Harry Potter movie after Dumbledore and Voldemort’s seriously epic battle, when Fudge comes through the fires, sees Voldemort, and screams, “HE’S BACK!” Like yeah, no sh*t, Fudge. People are disappearing left and right, the dementors have gone rogue and escaped from Azkaban, you have literally gone bat sh*t nuts…we all know you were just too greedy with your own power and didn’t want to admit what was right in front of you.
That’s kind of what I feel like right now. If you follow me on instagram, you already know I’ve been freaking out about the return of my favorite winter squash: delicata. And yet it’s taken me this long to figure out a recipe I wanted to post with it. Why? Oh, you know. Probably because I’ve been so selfish/greedy that I’ve been hoarding them all to myself/casually forgetting to take pictures of my delicious squash creations before I faceplant into them.
But hey, at least I’m not letting any dementors run loose around here, sheesh.
I seriously hope you enjoyed that super long Harry Potter analogy. If not, you should probably go reread the books/see the movies again. Come on, people, you’ve gotta keep up with my pop culture references here.
Honestly, don’t you read??
Ok, ok. I’ll stop with the Harry Potter quotes now.
Back to this squash. Call me “basic” or whatever because I love squash and pumpkin and fall SO much but I literally CAN’T EVEN with these stuffed squashes. They are SO DANG GOOD you guys.
Plus, um, hello. They are stuffed with my ginger-garlic pulled pork, crisped up really quick to perfection in a skillet just before serving. And topped with AVOCADO. These are a few of my favorite things.
Hi, my name’s Dana. I like squash, pork, avocado, and long walks in the crunchy beautiful fall leaves. And Harry Potter quotes. Yep, that pretty much sums me up right now.
3, 2, 1…faceplant. Enjoy your pulled pork stuffed squash!
- 1 delicata squash
- 2 servings leftover pulled pork
- to serve: avocado slices and sea salt
- Preheat the oven to 400 and line a baking sheet with parchment paper.
- Cut the squash in half lengthwise and scoop out the seeds. Pro tip: to make squash easier to cut, pop it in the microwave for about a minute.
- Place the squash face down on parchment paper and bake for 30 minutes. When it’s easily forkable and golden brown, you’re good to go.
- When the squash has about 10 minutes to go, heat a medium sized skillet over medium heat for 2 minutes to get it hot.
- Put your leftover pork in the pan breaking it up with a wooden spoon if necessary. Allow it to crisp up on both sides for about 5-6 minutes. To do this, allow the pork to brown on one side for a couple minutes without turning it, then flip it over and do the same on the other side until it’s browned.
- Pull the squash out of the oven, flip it over, and stuff the halves with pork. Top with avocado slices and sea salt, if desired.