Roasted Delicata with Beef Bourgoignon

I am always cold. All year. I wear a jacket in July. Did I mention I really miss living in Hawaii? I even ordered Beef Bourgoignon in 80 degree heat over there all the time. So, it goes without saying, I need warm hearty comfort food this time of year or I’ll die. Truly. This keeps the oven and slow cooker on, and adds some heat to the house. Gotta multi-task that heat because life is not cheap. This is an easy and affordable weeknight option that stretches for a few meals.


  • 1 lb. crimini mushrooms, halved

  • 2 onions, diced

  • 1 lb. carrots, 1 inch rounds

  • 1 tin tomato paste

  • 32 oz box of beef bone broth (or make it!)

  • 2 lbs. ground beef, browned

  • 1 oz package, cooked… and its rendered fat

  • 1 bottle dry red wine

  • 100 cloves garlic, sliced (or whatever you consider reasonable)

  • 5 TBSP fresh thyme leaves

  • 1/2 tsp chili flake, or however much you like

  • Salt and pepper to taste


  1. Place all ingredients in a slow cooker uncovered for 3 or 4 hours then covered for a couple more until veggies are tender and alcohol is cooked off.
  2. Split lengthwise, deseed, and roast 2 delicata squash @375 degrees F for 45 minutes, or until the flesh is tender
  3. Fill delicata with the bourgoignon and garnish with fresh basil and a drizzle of fresh thyme herb oil…. see recipe below:
  4. Thyme celeriac herb oil:
  5. Celeriac leaves and fresh thyme leaves blended thoroughly with olive oil and a pinch of salt.

So warm, and perfect, and full of Rainshadow ingredient love 🙂