Squash stuffed with veal ragu

Ingredients

• 340 g Veal loin, sliced into really small cubes
• 170 g Sausage, pre-cooked, chopped
• 3/4 pcs Carrot, grated
• 4 1/2 clove Garlic, minced
• 190 g Mushrooms, sliced
• 3/4 pcs Eggplant, diced, skin on
• 3/4 tbsp Olive oil
• 3 pcs Delicata squash
• 1 1/8 kg Tomatoes, peeled, cooked, crushed
• 90 ml Red wine
• 3/4 tbsp Basil, fresh, chopped
• 3/4 tbsp Oregano, dried, crushed
• 75 g Parmesan, shredded
• 3/4 pcs Bay leaf, whole
• 3/4 tsp Fresh ground salt
• 3/4 tsp Black pepper
• 3/4 pcs Medium onion, chopped
• 3/4 pcs Green bell pepper, chopped

Method

1. Heat olive oil in large pot; add onions and stir it. Cook for 4 minutes.
2. Add garlic and bell pepper, then cook until soft.
3. Add veal and chopped beef sausage; stir in eggplant, grated carrot, and sliced mushrooms.
4. Cook for 2 minutes or until slightly browned.
5. Stir in red wine and tomatoes, with juices and parmesan cheese.
6. Add spices and herbs; stir to combine.
7. Cover and allow to come to a simmer. Let it simmer, covered, for 90 minutes, stirring occassionally.
8. 30 minutes before end of cooking, pierce the skin of four delicata squash with a knife a few times and microwave on a microwave-safe plate on high for 6-8 minutes per pound (around 24-30 minutes).
9. Check squash for every 10 minutes.
10. When squash is cooked, cut them in half lengthwise and scoop the seeds out of the cavity with a spoon or ice cream scoop. Anything with sharp edges will be good.
11. Scoop the ragout in prepared hole or cavity and top with a tablespoon of shredded parmesan before serving.
12. Serve while still hot.