Beef Moussaka with Delicata Squash Recipe Featuring Chobani
Our fall spin on this Greek casserole uses rich delicata squash in two ways: In the filling and as a vessel for broiling the moussaka.
If you haven’t heard the news, earlier this week we announced our exciting Chobani collaboration, which kicks off this weekend at the New York City Wine and Food Festival!
As part of our Road to Discovery tour, at the Grand Tasting our own Chef Elana Karp and Chobani’s Chef Tim Reardon will be on hand to demo how to create Plated’s Beef Moussaka with Delicata Squash and Chobani Yogurt Bechamel.
If you’re not familiar with the dish, Moussaka is a Greek casserole of ground meat and yogurt sauce. Our fun fall spin uses rich delicata squash in two ways: In the filling and as a vessel for broiling the moussaka. This squash variety gets its name from its delicate, edible skin.
Won’t be able to join us at the event, or simply want a sneak preview? You’re in luck—find the exclusive recipe below.
1 delicata squash
3 tablespoons olive oil
4 cups baby spinach
¼ bunch parsley, divided
1 clove garlic
1 yellow onion
10 ounces ground beef
1 5.3-ounce container Chobani nonfat Greek yogurt
2 tablespoons grated pecorino cheese
¼ teaspoon cinnamon
⅛ teaspoon nutmeg
½ teaspoon tomato paste
2 tablespoons red wine
12″ large pan
Total Time: 40-50 minutes
Calories per Serving: 500
1. Roast Delicata Squash
Preheat oven to 425°F. Halve squash lengthwise and using a spoon, scoop out seeds and discard. Drizzle 1 tablespoon olive oil over cut sides, then season with ¼ teaspoon kosher salt and pepper. Add cut-side down to a baking sheet, transfer to oven, and roast, flipping halfway through, until golden brown, about 20 minutes total. Remove from oven and set aside. Turn oven to broil.
2. Prepare Ingredients
While squash roasts, rinse spinach. Rinse parsley and pick leaves, discarding stems; roughly chop ½. Roughly chop garlic. Peel onion and cut into small dice. Halve lemon. Pat beef dry with paper towel. In a medium bowl, stir together yogurt, pecorino, 1 egg, ⅛ teaspoon kosher salt, and pepper to make yogurt sauce.
3. Brown Beef
Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add garlic and onion and sauté until onion is soft and translucent, 2–3 minutes. Add cinnamon, nutmeg, and beef and stir to combine. Season with ¼ teaspoon kosher salt and pepper and cook, breaking up with the back of a spoon, until meat loses its color, 2–3 minutes.
4. Season Beef
Add tomato paste to pan with beef over medium-high heat and cook, stirring, until bright red, about 1 minute. Stir in red wine and simmer until reduced by ½, about 30 seconds more. Using a slotted spoon, transfer beef to a large bowl. Add chopped parsley and ½ of yogurt sauce and stir to combine. Set aside
5. Assemble and Broil Moussaka
Using a spoon, scoop out ½ of flesh from each squash half, add to bowl with beef, and stir to combine. Spoon beef into squash halves, dividing evenly. Top with remaining yogurt sauce, dividing evenly. Transfer moussaka to top rack of oven and broil until browning on top, about 7 minutes. Remove from oven and set aside to cool for about 5 minutes.
6. Serve Moussaka
In a medium bowl, whisk together juice of ½ lemon and 1 tablespoon olive oil. Taste and add salt and pepper as needed. Add spinach and toss to coat. Garnish moussaka with whole parsley leaves. Serve with spinach salad alongside and enjoy with good tunes playing. Use remaining lemon to brighten a glass of water.