Directions

1 Hour Before Class

1. Preheat your oven to 375F. Spray a foil-lined sheet tray with nonstick cooking spray.

2. Halve the squash and scoop out the seeds. Trim the backside (opposite side of the flesh/seeds) to make a flat surface so the halves can lie on their own without tipping.

3. Set each half, flesh side up, on the foil lined sheet tray. Drizzle each half with ¼ tablespoon of canola oil, season with S&P Seasoning and pepper and transfer to your oven to bake for 30 mins.

4. Remove from your oven and add a ½ tablespoon of butter to the concave “bowl” in each squash half. Bake for an additional 10 minutes to brown the butter, then remove from your oven and set aside. Leave your oven on, or reheat to 375F before class.

PREP 🥒

Please ensure your oven is set to 375F before class

1. In a small sauce pot over high heat, bring 4 cups of water to a boil

2. When the water is boiling, add the farro and cook, stirring occasionally, until it passes the al dente taste test, about 15-20 minutes.

3. Now for some knife work. Peel and mince the shallots and garlic. Wipe and dice the mushrooms.

4. Chiffonade the parsley and oregano. Hache half of the Truffle Carpaccio.

5. Remove the pork from its packaging and pat dry with paper towels. Place in a bowl and season with the sausage seasoning mix.

6. Dice the apple and season with lemon.

HOW TO COOK 🍳

1. Add the remaining canola oil into a large saute pan or cast iron skillet and set on high heat. When the oil begins to smoke, crumble in the ground pork and cook, stirring occasionally, until the pork is cooked through. Transfer to a strainer set over a large bowl to drain.

2. Wipe out the pan, add 2 tablespoons of butter, and turn the heat to medium-high. When the butter has melted, add the shallot and garlic and saute for 1 minute. Add the mushrooms and cook until their water has released and evaporated. Season with S&P Seasoning. Turn the heat to low and add cooked farro and drained pork. Mix well, then turn off the heat and grate in some lemon zest. Add the parsley, oregano, and hachéed Truffle Carpaccio and stir to combine.

3. Stuff the delicata halves with the pork mixture and smother with freshly grated parmesan cheese. Bake until the cheese is golden brown, about 5-10 minutes. Remove from your oven and finish with S&P Seasoning.

4. Plate those beautiful stuffed delicata squash and garnish with seasoned apple and Truffle

5. Carpaccio. Dig in!