Stuffed Roast Delicata Squash (Thanksgiving dinner in a shell)

Delicata squash are awesome because (unlike most Winter squash) they are a reasonable size and have an edible skin. Their flavor is less sweet than butternut or acorn.

Take two delicata and halve them lengthwise. Scoop out seeds and guts. Lay them cut side down in a dish with about 1/2" of water and microwave on high until slightly tender (8ish minutes?).

Meanwhile, make the stuffing. For the onions in the stuffing, I used the caramellized onions that we make in large batches and keep in the fridge. If you don't have any on hand, start by slow cooking sliced onions in a very little veg oil until they are nearly melty. Set the onions aside and clean out the pan. Now, over medium heat, saute about 3 ribs of finely chopped celery, a cup and a half of roughly chopped fresh cranberries, and a few smashed/chopped cloves of garlic in as much butter as your conscience will allow (I used about half a stick). Cook until the celery is translucent and the cranberries are getting jammy and add the caremellized onions and a big splash (1/2 cup?) of vermouth. Cook until the liquid evaporates and add about 3/4 cup of nuts. I used walnuts, but pepitas, pecan, or pine nuts would be good too.

Stir briefly, then add 3-4 cups of rough chopped bread. I used rye/pumpernickel swirl because it was in the freezer and it turned out beautifully. I would definitely recommend a darker crustier bread for this. Fold in the bread and let the whole works cook for 5 minutes or so over medium heat. The bread will shrink and condense. Finally, add 3-4 tablespoons of minced fresh herbs. I used Italian parsley, sage, rosemary and (wait for it....) thyme. Mix thoroughly to incorporate the herbs, season with a little sea salt and a generous amount of black pepper and set aside to cool.

When cool, fold in a crumbled 4oz log of fresh chevre. Stuff your pre-steamed Delicata halves generously, pressing down to condense the stuffing into the cavity.

Bake at 400 until the tops get crispy (about 25 min). Eat it on a bed of mashed potatoes and you will never miss turkey again.