Stuffed Roasted Delicata Squash with Warm Maple Vinaigrette

Directions

1. Preheat over to 400 degrees and line a baking sheet with Beyond Gourmet parchment paper
2. Wash the outside of each squash with the Rebel Green Fruit & Veggie wash. This is one winter squash you can eat the roasted skin.
3. Cut the ends off the squash and then using a long spoon (an iced tea or a bar spoon) scoop out the seeds and tunnel through until you can see through the squash end to end
4. Cut the squash into rounds roughly 1-1.5 inches thick. The sizes of your squash are not going to perfectly match and so you may or may not get a total of 14 pieces. You want nice thick pieces of squash to hold while baking and to hold your stuffing. If you want bigger pieces you can cut them 2 inches or even a bit more, you will just need to adjust your baking time until they are fork tender.
5. Drizzle your squash with Chosen Foods avocado oil making sure all pieces are coated rubbing it with your hands. Sprinkle Simply Organic Sweet & Smoky Umami blend and salt to taste liberally over the squash pieces and trying to get some in the small cavities.
6. Place on the baking sheet and bake for about 15-20 minutes. You want the squash to roast about 3/4 of the way before stuffing it.
7. While the squash is roasting, cook the couscous according to the package directions but sub chicken stock for water as it gives your couscous some depth of flavor.
8. While couscous is resting chop your onion, pear, pancetta, pecans, cranberries
9. In another pan sweat your onion & pancetta for a few minutes with a small splash of oil
10. Place all the ingredients in the couscous: onion, pancetta, pear, pecans, cranberry, rosemary, umami blend, salt to taste and an extra splash of chicken stock if it seems too dry
11. Pull the squash out and spoon the filling into the empty squash cavities, pressing the filling down lightly with the spoon. Don’t overfill just yet. As squash has a tendency to be different sizes you want to make sure you have enough filling for all your cavities. You can always double back around and add more, heaping it on top. Sprinkle the top with more Umami blend if you like.
12. Pop the filled squash back in the oven for another 10 minutes or so. you want to the squash fork tender.
13. While the filled squash is roasting, start sweating the rest of the pancetta in pan until it is cooked through. Turn the fire off and add in 1/4 cup Sutter Buttes balsamic, 1/2 cup olive oil, the dijon, the Frontier maple syrup powder, more umami seasoning and salt to taste. Whisk until it is all incorporated and sugar has dissolved and dressing is warm from the residual heat from the pan.
14. Top the fin