Dinner Party · Argentine
Zapallo Relleno
Roasted squash halves stuffed with a savory filling of beef, vegetables, and molten cheese.
Why This Works
Roasting the squash first caramelizes its natural sugars, which provides a beautiful contrast to the savory meat filling.
The Upgrade
Mix a handful of raisins and green olives into the beef filling for that authentic 'Criollo' sweet-savory balance.
Chef's Secret
Michelin TechniqueScore the interior of the squash with a knife before roasting so the seasoning penetrates the flesh.
Ingredients
Total time including resting: 45 min
Directions
Preheat oven to 400°F.
5 minRub squash with oil, season, and roast cut-side down until tender.
25 minWhile squash roasts, brown ground beef in a skillet over high heat.
6 minAdd onion and pepper to the beef, sautéing until softened.
5 minScoop out a little flesh from the roasted squash to make a larger cavity.
1 minFill with beef mixture, top with mozzarella.
1 minReturn to the oven for a final blast until the cheese is bubbling and golden.
5 minWine Pairing
Garnacha
Red Wine
The BottleBodegas Borsao Tres Picos
The juicy, forward fruit of Garnacha provides a lively lift to the roasted squash and molten cheese. Its medium body doesn't weigh down the palate but supports the savory beef filling.
Nutrition per Serving
450
calories
32g
protein
35g
carbs
18g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Tomato and Onion Salad
Sliced tomatoes and red onions with vinaigrette add a necessary acidic, juicy bite to the heavy, cheesy squash.
Ingredients
Directions
Arrange the tomato slices in an overlapping layer on a chilled serving platter.
Scatter the shaved red onion evenly over the tomatoes.
In a small glass bowl, whisk the olive oil, vinegar, salt, and pepper until emulsified.
Drizzle the vinaigrette sparingly but thoroughly over the salad.
Garnish immediately with fresh parsley.
Serve at room temperature to ensure peak flavor expression.
Side Dish
Roasted Asparagus
Simple oven-roasted asparagus adds a woodsy flavor and bright color to the platter.
Ingredients
Directions
Preheat your oven to 425°F.
Arrange trimmed asparagus on a rimmed baking sheet in a single layer.
Drizzle with olive oil and season evenly with salt and pepper, tossing gently to coat.
Roast for 8 to 10 minutes until tender-crisp and lightly charred.
Remove from oven and immediately finish with fresh lemon zest.
Plate and garnish with shaved parmesan before serving alongside the zapallo relleno.
Member Reviews
How did it turn out?
Rate this recipe
Loved the short ingredient list. Everything was already in my pantry.
Delicious! Doubling it next time because leftovers went fast.
Great recipe — took me about 10 minutes longer than listed but worth it.
Made this tonight and it disappeared in minutes. Adding it to the rotation.
Really enjoyed this. I'd add a touch more acid next time, but very solid.