Stuffed Delicata Squash with Pancetta and Goat Cheese

Ingredients

• 4 small delicata squash
• 2 ounces pancetta, diced small
• 8 ounces portabella mushrooms, diced
• 1/2 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground cracked pepper
• 1/4 teaspoon fennel seeds, chopped
• 1/4 cup fresh parsley, chopped and packed
• 1 tablespoon balsamic vinegar
• 1 pint grape tomatoes, halved
• 4 ounces chevre, goat cheese
• 1/2 cup Panko
• 2 teaspoons oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 1 tablespoon olive oil
• 1/2 cup uncooked basmati rice
• 1 1/2 cups water
• 1 tablespoon butter
• 1 bay leaf

Directions

1. Set your oven to 375 degrees F. Lay parchment onto a baking sheet.
2. Give the squash skins a good scrub so any dirt is gone. Slice each squash lengthwise, then scrape out the seeds.
3. Coat both the cut sides and the skins with olive oil, then season with salt and pepper. Arrange the halves on the prepared sheet.
4. Bake the squash for 30 to 40 minutes, checking at 30 minutes; the flesh should give easily when poked with a fork. Take the pan out of the oven and let the squash wait.
5. While the squash is in the oven, make the panko topping and the filling. For the topping, put the panko, salt, pepper, thyme, and oil in a small bowl. Mix with a fork until the crumbs are evenly slicked, then leave it alone for now.
6. For the rice, rinse it under cold running water in a fine mesh strainer. In a medium saucepan over medium heat, warm 1 tablespoon olive oil. Add the rice and let it toast for 5 minutes, stirring now and then, until it takes on a golden color.
7. Pour in the water, then add the butter, bay leaf, and salt. Put the lid on, keep the heat at medium, and bring it to a gentle boil, about 12 to 15 minutes. Take it off the burner but do not uncover it; let it steam while you make everything else.
8. For the pancetta, use a medium sauté pan over medium to medium low heat and cook it for about 20 minutes, letting the fat slowly render. Once the pieces are crisp, lift them from the pan and keep them nearby for the filling. You should have about 2 tablespoons fat left in the pan.
9. Into that rendered fat, put the mushrooms; add the onion, then the garlic, oregano, 1 teaspoon of kosher salt, 1/2 teaspoon of cracked pepper, and the chopped fennel seeds. Keep the pan at medium for 15 minutes; stir once or twice, and stop when the mushrooms are smaller and the onions have turned translucent.
10. Add the tomatoes to the mushroom mixture, along with 1 tablespoon balsamic vinegar. Stir so everything gets coated, then keep cooking until the tomatoes start to collapse, about 7 to 10 minutes.
11. Fold in the cooked rice, the crisp pancetta, and chopped parsley. Taste, then season with more salt and pepper however you like. Take the pan off the heat.
12. Fill each squash half to the halfway point with the rice-and-vegetable mixture, using about 1/4 cup for each half. Crumble the chevre and scatter it evenly over the halves.
13. Add the remaining filling over the chevre, then finish each half with the panko mixture.
14. Switch the oven to broil. Slide the stuffed squash under the broiler for 1 to 3 minutes, just until the center is hot and the panko turns a deep golden brown.