Langostino Stuffed Delicata Squash
Serves 2
Ingredients:
| 1 | each | Delicata squash, halved and seeded | ||
| 1 | tbsp | Olive oil | ||
| 1/4 | cup | Orzo pasta, cooked according to package | ||
| 2 | tbsp | Olive Morada Cilantro and Roasted Onion Olive Oil | ||
| 1/4 | each | Onion, chopped finely | ||
| 2 | cups | Langostino lobster tails, cooked & thawed | Substitute: crawfish, shrimp, chopped lobster | |
| 1 | tbsp | All purpose flour | ||
| 1/2 | cup | Half and half | ||
| 2 | oz | Grated parmesan | More for garnish | |
| Salt and pepper, to taste | ||||
| 3 | tbsp | Cilantro chopped | More for garnish |
Directions:
- Preheat oven 350* Line a baking sheet with parchment paper, place delicata squash face up and drizzle with olive oil, sprinkle it with salt and bake for 25 min.
- Over medium heat in a skillet add 2 tbsp of Olive Morada “Cilantro and Roasted Onion” infused olive oil, add onion and pinch of salt, saute until translucent 2- 3 minutes. Add in langostino and cook for 2 additional minutes, add in cooked orzo, sprinkle flour over mixture.
- Pour in half and half and bring to simmer, reducing until it is thickened and can coat the back of a spoon. Remove from heat, stir in parmesan cheese, cilantro and fresh cracked black pepper.
- Generously spoon in pasta and langostino mixture into delicata squash halves, top with extra parmesan cheese, bake for 10 minutes, finish under broiler until golden and bubbly 3- 5 additional minutes.
- Garnish with cilantro and a drizzle of Olive Morada “Cilantro and Roasted Onion
Enjoy!
Thank you to Chef Jenn Martello recipe & photos
See more of Chef Jenn's recipes on Instagram @chefjennmartello
