Sea Asparagus Pesto Sausage Delicata Boats

Pamela Gelsomini, an entrepreneur, world traveler, and talented food blogger was chosen as one of 30 bloggers to compete in our recipe contest to create innovative dishes using Foraged & Founds' Sea Asparagus Pesto. Our superfood sea asparagus (salicornia) is hand-picked from pure Alaskan beaches and blended with herbs, parmesan cheese, and lemon to make a nutrient packed and absolutely delicious pesto.



  • 4 delicata squash (about 2 ½ – 3 pounds)

  • 4 tablespoons olive oil

  • 1 ½ teaspoons salt, divided

  • 1 ½ teaspoons black pepper, divided

  • 1 ¼-pounds ground pork

  • 1 onion, finely chopped

  • 6 cloves garlic, chopped

  • 8 ounces mushrooms, rough chopped

  • 1 small yellow pepper, chopped

  • 1, 5-ounce jar chopped pimentos

  • 4-ounces mascarpone cheese

  • 1, 4-ounce jar Foraged & Found Sea Asparagus Pesto

  • ½ cup grated parmesan, plus more for sprinkling

  • ½ cup panko breadcrumbs

  • 1 ½ cups shredded mozzarella cheese

  • 2 tablespoons fresh parsley, chopped



To get started, preheat your oven to 400 degrees.

Cut each of the delicata squash in half lengthwise and scoop the seeds out of the center using a metal spoon.  Cover a rimmed baking sheet with foil and place the squash, cut-side-up, on the sheet.  Drizzle the squash with 2 tablespoons of olive oil and season with ½ teaspoon each salt and pepper.  Bake for 15-20 minutes until they are softened, but not completely fork tender.  Set aside to cool while you prepare the filling.

Heat the remaining 2 tablespoons olive oil in a large deep skillet over medium high heat.  Add the pork and cook, breaking it up with a spatula.  After 2 minutes, add the onion, garlic, and mushrooms to the pan.  Continue cooking, stirring frequently and continuing to break up the meat for 3-4 minutes until the pork is cooked through and the veggies are soft and fragrant.

Add the yellow pepper, pimentos, and remaining salt and pepper to the pan and cook for 2 more minutes, stirring frequently.  Turn off the heat and add the mascarpone, pesto, parmesan, and breadcrumbs to the pan. Toss until everything is evenly distributed.  Set aside the filling aside to cool enough to handle with your hands.

When the filling is cool enough to handle, divide it into 4 equal parts and pack it into the cavities of the cooled squash.  Place them back on the baking sheet and top with the mozzarella cheese.

Bake for 20-25minutes until the cheese is melted and lightly browned and the squash is very tender to the bottom when you insert a knife into the center.

Serve hot, garnished with chopped parsley and more parmesan on the side for sprinkling. Enjoy!

visit dishofftheblock.com to view the original recipe.



Try pantry staples with a superfood twist! Our wild-Alaskan sea kelp pickles, salsas, and sauces have a delicious umami flavor and are jam-packed with nutrients not found in traditionally farmed foods.