Stuffed Delicata Squash

Description

Chef Name and Association
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Description (Optional)

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Adapted by StarChefs  |  October 2026  |  Photo: Alexander Zeren

INGREDIENTS

Tofu Cheese:
1 ear corn
Olive oil
Kosher salt
Champagne vinegar
400 grams silken tofu
2 squares fermented tofu
Maple syrup
Xanthan gum

Dressing:
30 grams extra-virgin olive oil
20 grams agave nectar
19 grams apple cider vinegar
18 grams Dijon mustard
15 grams grapeseed oil
8 grams diced shallots
6 grams ground mustard seeds
3 grams vegan fish sauce
2 grams cracked black peppercorns
1 clove garlic, halved
Juice and zest of ½ lemon

Wild Rice:
500 grams wild rice
60 grams Yondu seasoning
Tahini
100 grams dried fruit (blueberries, mulberries, and raisins)
1 shallot
1 tomato, cored diced
Lemon juice
Lemon zest
Kosher salt

Delicata Squash:
1 delicata squash, trimmed and seeded
Olive oil
Kosher salt

Stuffed Tomatoes:
1 Early Girl tomato, trimmed and cored
Olive oil
Kosher salt

Kale:
1 head kale
Kosher salt
Lemon juice
Torn smoked cheddar

METHOD

For the Tofu Cheese:
On a grill pan over high heat, char corn on all sides. Shave kernels from cob. Set aside. In a saucepan over medium flame, heat oil. Add corn kernels. Season with salt and vinegar. Cook until corn is fork-tender. Transfer to a Vitamix Commercial blender. Add tofus. Blend until smooth. Season with maple syrup and additional vinegar. With the machine running on high speed, stream in additional oil until mixture is fully emulsified. Add desired amount xanthan gun. Blend until desired consistency is achieved. Transfer to an airtight container and refrigerate overnight.

For the Dressing:
In a Vitamix Commercial blender, combine all ingredients. Blend until fully incorporated. Transfer to an airtight container and refrigerate.

For the Wild Rice:
In a stockpot over medium heat, add rice and Yondu. Add enough salted water to submerge. Cook until rice is fork-tender. Fold in desired amount tahini, or until mixture holds together. Stir in dried fruit, shallots, and diced tomato core. Season with lemon juice, lemon zest, and salt. Let cool.

For the Delicata Squash:
Heat oven to 375°F. On a clean work surface, coat squash with oil. Season with salt. Stuff cavity with aluminum foil to keep shape intact. Transfer to an aluminum foil-lined sheet tray and roast 15 minutes. Rotate tray and roast additional 15 minutes. Repeat process until squash is softened and browned. Remove foil and stuff cavity with Wild Rice. Set aside.

For the Stuffed Tomatoes:
Heat oven to 375°F. On a clean work surface, stuff tomato with Wild Rice. Place upside down on a parchment-lined sheet tray. Roast until soft and cooked through. Set aside.

For the Kale:
In a large mixing bowl, massage kale with salt and lemon juice until tender. Toss with desired amount Dressing and cheddar. Set aside.

To Assemble and Serve:
Yield: 1 serving
Let Tofu Cheese come to room temperature. Place on a serving plate. Top with Stuffed Delicata Squash. Place Stuffed Tomato and Kale alongside Stuffed Delicata Squash.

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