We used to knock out a similar version of these as a vegetarian option when I used to work in catering under Chef Chris Field. I always make a couple in November and change it up depending on what I have on hand. I feel like this is as pacific northwest as you can get without stuffing the whole thing in a salmon while wearing a North Face jacket with socks and sandals. lol.
Wash squash, cut in half and remove seeds (you can roast the seeds for another use). Coat in extra virgin olive oil and season with salt and pepper.
Saute chanterelles (or any mushroom) with oregano, small diced onions and celery in butter. Cool slightly and combine with 1 egg, 3 crushed up multi-grain (or Ritz) crackers. Also and the following chopped ingredients: dried cherries, dried apples and roasted almonds.
Spoon mixture on the delicata and bake in a foil-covered pan filled with 1/2 inch of chicken (or veg) stock for 40 minutes. When ready to serve, throw under the broiler to get a lil’ color and crunchy factor.
Essentially, it’s par-cook most of the ingredients, add an egg, some crunchies and bake. Simple. I served it with a pork chop, but I like my meat.
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