Acorn Squash | Beef | Sorghum | Tomato

Taking inspiration from Chef Caleb Shriver's Kousa recipe, our band of Culinary Adventurers crafted this dish of beef and sorghum braised in last-of-the-season San Marzano tomato puree, seasoned with Gustus Vitae's Taste of Bordeaux - all stuffed into a hollowed out acorn squash and baked. The result was seriously delicious! Perfect for the transition from summer to fall - we hope you'll love this dish as much as our team.

Serves 2

Approximate Cooking Time: 2 Hours

Ingredients

1 Pound, San Marzano Tomatos, Pureed

1 Pound, Ground Beef (we used an 80/20 blend)

4 Cloves, Garlic, Minced

1 Yellow Onion, Small Dice

Salt, To Taste

1/4 Cup, White Wine

2 Tablespoons, Gustus Vitae Taste of Bordeaux

1/2 Cup, Wondergrain Pearled Sorghum

1-2 Cups Chicken or Beef Stock or Water

1 Acorn Squash

1 Tablespoon, Canola or Vegetable Oil

Optional:

1 Thai Chili, Thin Slice

Sharp Cheddar Cheese, Grated

 

Directions

1. Season ground beef with salt
2. Head a cast iron or heavy bottomed skilled over high heat
3. When hot, add canola oil
4. Brown the ground beef. Approximately 5-7 minutes, flipping occationally.
   1. Tip: break up the beef in the pan with a wooden spatula
5. Using a slotted spoon, remove the beef from the pan to plate - leave the fat in the pan.
6. Satuee the diced onion in the leftover beef fat in the same pan until translucent and slightly browned.
7. Add the garlic and optional thai chili
8. When the garlic becomes aromatic (about 30 seconds), deglaze the pan with the white wine, scrapping the bottom of the pan to release the browned bits.
9. Add the browned beef back into the pan along with the pureed tomato. 
10. Add Gustus Vitae Taste of Bordeaux, Sorghum and any other seasoning you wish to add.
11. Simmer over low, medium-low head for 90 minutes, adding liquid as necessary (water, chicken stock or beef stock)
    1. The pan should never be dry, you want the beef and sorghum to absorb the tomato puree and the liquid of your choice.
12. Pre-heat oven to 400 degrees.
13. When the sorghum is cooked (should feel slightly al dente to the mouth), prep the squash
    1. Slice the squash in half along it's equator.
    2. Using a spoon, remove the innards of the squash along with with some of the flesh to make a nice cavity for the braise. There should be approximately 1/2 to 1 inch of squash flesh left.
14. Rub a small amount of oil on a baking tray and place the squash on the tray cavity side up.
    1. You may need to cut a small portion of the bottom of the squash to create a flat surface.
15. Season the inside of the squash with salt
16. Spoon the braise mixture into the cavity of the squash and pile it up - should be a mound of braise protruding out of the squash.
17. Bake the stuffed squash in the oven for 15 minutes, until the flesh of the squash is fork-tender.
    1. Optional: Remove the squash from the oven, top with grated sharp cheddar cheese and place back in oven for 1-2 minutes until the cheese is melted.
18. Remove from oven, allow to slightly cool and enjoy!

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