This recipe comes from Northwest Michigan’s Danu Hof, which is a farm led by culinarians Larry Steffes and Caitlin McSweeney-Steffes. Try their recipe, featured in the 2024 Local Food Guide, with their heritage pork!
Ingredients:
- 1 lb ground pork
- 3 cups cooked brown rice (1 cup dry brown rice & 2 cups water)
- 6-8 ball squash or small winter squash
- 1 onion, diced
- 1 carrot, diced
- 1 celery, diced
- 1 Tbsp fresh thyme
- 1 tsp dried oregano
- 1 Tbsp fresh garlic, minced
Additional vegetables are welcome in this dish! Add your seasonal farmers market finds.
Method:
Make the stuffing: In a warm pan, cook ground pork until browned. Remove meat from the pan and set aside in a large bowl. Add vegetables to the pan and sauté. Once soft, add vegetables to the bowl as well as the cooked rice and all other ingredients besides squash. Mix, and season to taste.
Cut the top inch off of the squash, and with a small spoon, gently scoop the center of the squash.
Take the filling and stuff each squash. Make sure to pack them tight as it will help them to hold their shape. Oil the outside of the squash and wrap it in foil. Place in a deep baking pan and cook at 350 degrees for 90 minutes, or until they begin to soften.
Serve over a bed of extra stuffing and fresh tomato sauce, and enjoy.