To the Max with Squash

Every now and then I am inspired by the chef on What's Cooking to try to create what we cook here in the studio. As long as it only takes a few steps and even fewer ingredients I am usually partially successful. But without even following the recipe - just remembering I needed a couple of acorn squash, some sort of ground meat to roll up in a ball, butter and nutmeg I began the experiment. I must say it was successful! The most difficult part was cutting these squash in half. None of my knives were sharp enough. I had to perforate around the cut lines and yank. For the holidays I recommend this stylish dish, recipe courtesy of Max Tucci, the son of Mario Tucci, the man who owned the famed Delmonico restaurant in New York City.

Turkey Meat-Loaf with Autumn Harvest Acorn Squash

Serves 6

Prep time 15 minutes  Cook time 1hr 15minutes

3 Acorn Squash

1lb ground turkey     (Instead of ground turkey I used a mix of beef, lamb and pork.)

2 eggs beaten      

half stick butter    

1 small onion chopped fine

1/4 cup milk

1 1/2 tbs salt

1 1/2 tbs peppercorn melange or black pepper or both ( I also graded some jalapeno in the meat)

2 tbs parsley

1/2 cup bread crumbs

nutmeg powder

Mix ground turkey, eggs, chopped onion, milk, salt and pepper and parsley together in a mixing bowl

Cut in half 3 acorn squash (making 6) remove all seeds, place a thin slice of butter in each squash. Place them on a cookie sheet lined with foil.

Roll meat into large meatballs, filling the squash. Add a slice of butter on top sprinkle with nutmeg and bread crumbs.

Bake for an hour and 15 minutes

Serve with rice, mashed potatoes or asparagus. Flavor with cranberry sauce.