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.
Approximate Cooking Time: 2 Hours
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
1 Thai Chili, Thin Slice
Sharp Cheddar Cheese, Grated
- Season ground beef with salt
- Head a cast iron or heavy bottomed skilled over high heat
- When hot, add canola oil
- Brown the ground beef. Approximately 5-7 minutes, flipping occationally.
- Tip: break up the beef in the pan with a wooden spatula
- Using a slotted spoon, remove the beef from the pan to plate - leave the fat in the pan.
- Satuee the diced onion in the leftover beef fat in the same pan until translucent and slightly browned.
- Add the garlic and optional thai chili
- 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.
- Add the browned beef back into the pan along with the pureed tomato.
- Add Gustus Vitae Taste of Bordeaux, Sorghum and any other seasoning you wish to add.
- Simmer over low, medium-low head for 90 minutes, adding liquid as necessary (water, chicken stock or beef stock)
- The pan should never be dry, you want the beef and sorghum to absorb the tomato puree and the liquid of your choice.
- Pre-heat oven to 400 degrees.
- When the sorghum is cooked (should feel slightly al dente to the mouth), prep the squash
- Slice the squash in half along it's equator.
- 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.
- Rub a small amount of oil on a baking tray and place the squash on the tray cavity side up.
- You may need to cut a small portion of the bottom of the squash to create a flat surface.
- Season the inside of the squash with salt
- 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.
- Bake the stuffed squash in the oven for 15 minutes, until the flesh of the squash is fork-tender.
- 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.
- Remove from oven, allow to slightly cool and enjoy!