
Roasted Delicata Squash

This dish combines the nuttiness of freekeh, the sweetness of delicata squash, and the heartiness of the Tuscan-spiced sausage. Topped with shredded fontina and roasted cherry tomatoes, and a black garlic–balsamic vinaigrette on the side.
Nutritional facts
Protein
21g
Carbs
53g
Calories
750kcal
Fat
51g
Ingredients
Delicata Squash, Pork, Sausage, Italian, Hot, Freekeh, Extra Virgin Olive Oil, Fontina Cheese, Onion, Celery, Cherry Tomato, Red Wine Vinegar, Balsamic Vinegar Reduction, Black Garlic, Garlic, Dijon Mustard, Basil Pesto, Basil, Kosher Salt, Black Pepper, Italian Parsley, Rosemary, Basil, Oregano, Marjoram, Garlic Powder, Onion Powder, Fennel Pollen, Crushed Red Pepper
Contains milk, pine nuts, wheat, celery, mustard, sulphur dioxide and sulphites.
Reviews
4.0
Based on 12 reviews
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About Larry and Marc Forgione
Chef Larry Forgione, hailed as "the Godfather of American cuisine", changed the way Americans eat today by embracing the virtues of our national cuisine and using only seasonal, local ingredients, ushering in the entire 'Farm-to-Table' movement. After graduating from the Culinary Institute of America and then working in some of the best kitchens in Europe and America, Forgione opened An American Place in 1983, earning three stars in The New York Times. He has been named "Chef of the Year" by the Culinary Institute of America and "America's Best Chef" in 1993 by the James Beard Foundation. Chef Marc Forgione, influenced by his experience working with a variety of cuisines for chefs such as his father, Larry, has created a modern American style of cuisine with bold flavors and playful touches. Marc is the chef/owner of Restaurant Marc Forgione and Peasant and the co-owner/partner of Khe-Yo. He won Season 3 of Food Network's The Next Iron Chef at just 31 years old, making him the youngest winner in the show's history. Among its many accolades, Restaurant Marc Forgione was recognized with a glowing two-star review in The New York Times and received a Michelin star.
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