RECIPE: Honey Boat Delicata Stuffed with Chorizo, Spinach and Cheese

There was a new variety of delicata in the farm store last week so I took a few to try them. 

Honey Boat delicata are sweeter and denser than regular delicata, and their skin is a little thicker.

I needed a quick recipe so I decided to use chorizo that I had home canned last year, and frozen spinach from the year before.  

 I tested the recipe with 3 small delicata, and ate one half plain to determine the difference between Honey Boat and regular Delicata.

Honey Boat Delicata Stuffed with Chorizo, Spinach and Cheese

Serves 3-4

INGREDIENTS:

• 3-4 small delicata
• 2 T melted ghee
• salt and pepper
• 1.5 cups cooked chorizo
• 6 oz frozen spinach, shopped and squeezed dry
• 6 oz grated jack or other Mexican cheese 

INSTRUCTIONS:

Preheat the oven to 400F.

Wash the delicata.  Even if you don't plan to eat the skin, if there is dirt on the outside your knife will carry it onto the flesh when you cut it in half.  Cut the ends of each squash and then halve them horizontally.  Scoop out the seeds and discard them.

Arrange the squash cut side down on your baking tray and brush the outside with melted ghee.  Turn them over and brush the tops. Season with salt and pepper.  Bake until cooked through, about 20-30 minutes. 

Meanwhile, in a small saucepan on medium heat, mix the chorizo with the spinach.  Heat until it's warm.  Turn heat to low to keep warm until the delicata are cooked. 

When the delicata are cooked, reduce the oven heat to 350 and remove the tray from the oven.  Mix 2/3 of the cheese into the filling and fill each half.  Depending on the size of your delicata you may have some left over.  Sprinkle cheese over the filling.

Bake the filled delicata for 5 minutes at 350F until the cheese has melted. 

Eat right away, or keep them in the fridge to have as a snack!