Stuffed Delicata Squash with Pancetta and Goat Cheese Recipe

Ingredients (26)

• 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)
• For the breadcrumb topping:
• 1/2 cup Panko
• 2 teaspoons oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• For the rice:
• 1 tablespoon olive oil
• 1/2 cup uncooked basmati rice
• 1 1/2 cups water
• 1 tablespoon butter
• 1 bay leaf
• 1 teaspoon kosher salt