“UNSCRIPTED” STUFFED ACORN SQUASH
A Guest Chef G Recipe
Why unscripted? Because I improvised the stuffing…like a #BOSS!
It’s stuffed with a mixture of ground beef, cheeses, sautéed veggies, and shaved almonds. It might look “fancy”, but it’s nothing less than Simple Goodness.
My original intent was to make a nice warm soup served in an acorn squash bowl on a cold sub-zero day in Cincinnati. But it warmed up, the snow melted, and I changed my mind…then THIS happened!
“UNSCRIPTED” STUFFED ACORN SQUASH
A Guest Chef Recipe
Ingredients:
— 1lb ground beef
— 1 leek (white root)
— 1 jalapeño
— 1/2 large red onion
— 2 large garlic cloves
— 16 oz cream cheese (room temperature)
— 1-1/2 cups grated orange-rind Meunster cheese (or cheeses of choice)
— soft goat cheese crumbles (optional)
— 1 cup regular bread crumbs
— 1/4 cup milk
— organic shaved almonds
— melted butter
— olive oil
— 4 tbsp liquid aminos (or just use salt to taste)
— uncured bacon, cooked/crumbled (optional)
“UNSCRIPTED” STUFFED ACORN SQUASH
A Guest Chef Recipe
And I can’t forget the main ingredient…I used three acorn squash. One I halved from tip to root. The other two I left whole, only removing the tops. I sliced a small portion off the bottom of each to create base so they remained upright.
For the stuffing, cook ground beef thoroughly using a couple of tablespoons olive oil, drain, and set aside. Chop all of the vegetables and sauté them with a teaspoon of olive oil until tender. Be careful with the jalapeños. Use ventilation to prevent “catching the vapors”. When done, drop the heat to low.
Add the cooked ground beef back to the pan along with the remaining ingredients, and mix well to combine. Add sea salt to taste.
Fill each of the squash cavities with a generous amount the stuffing, top with a sprinkle of bread crumbs and a bit of the grated cheese, and return to the oven for about 2-3 minutes to melt cheese. Remove from oven, sprinkle with bacon crumbles, and serve.
“UNSCRIPTED” STUFFED ACORN SQUASH
A Guest Chef Recipe
“UNSCRIPTED” STUFFED ACORN SQUASH
A Guest Chef Recipe
BON APPÉTIT Y’ALL!
~Chef G
ABOUT CHEF GUIDRY…
“Cooking is my passion, and my therapy.
My culinary philosophy is ‘Simple Goodness’…” ~Chef G
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Chef Derrill Guidry (Chef G), a recent transplant in Cincinnati, is a self-taught chef and native of SW Louisiana, where cooking and eating is a way of life. He began experimenting in the kitchen at about the age of 6…and has been doing so ever since. In his early teens Chef G began traveling abroad, experiencing the culinary cultures of many countries. He also traveled extensively while serving as a commissioned officer in the US Army, retiring in 2011 after 21 years of service. From 5-star restaurants in Hong Kong, to street vendors in Saudi Arabia, and even in bedouin tents in the desert surrounding the Pyramids at Giza in Egypt, Chef G has experienced many very unique foods and spices that helped him to develop a style of cooking that is sophisticated and refined, appetizing and appealing, yet not intimidating to even the choosiest eaters. He creates what can only be described as simple goodness.
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Chef G is currently working exclusively on developing and publishing his first cookbook, while exploring Cincy’s culinary scene.
CONTACT: thegspotculinary@gmail.com
BLOG: http://thegspotculinary.com
PINTEREST: http://www.pinterest.com/spook06/my-foods-the-g-spot/
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