Featuring a beautifully roasted acorn squash, hearty vegetable lamb filling, and sage brown butter, this Lamb Stuffed Acorn Squash recipe is the perfect balance of the savory and sweet flavors that fall has to offer. With the roasted acorn squash also doubling as a bowl, this dish has taken the hard work out of plating and presenting.
Lamb Stuffed Acorn Squash
This recipe creates 8 squash bowls.
Sage Brown Butter:
1 stick organic salted butter
14 leaves fresh sage or to taste
2 tablespoons olive oil, separated
2 garlic cloves, minced
2 carrots, finely chopped
2 shallots, finely chopped
2 celery stalks
½ pound ground lamb
½ pound ground pork
1/4 cup corn starch
1/2 cup frozen sweet peas
15.25 oz sweet corn
1/2 cup parmesan cheese
2 tablespoons tomato paste
2 cups beef stock
1/2 cup red wine
2 tablespoons Worcestershire sauce
1 sprig of thyme and rosemary
4 medium sized acorn squash
STEP 1 Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. Cut the acorn squash in half and remove the seeds. Then, using a sharp knife, score the inside of the squash.
STEP 2 Quarter the butter into large pieces and add it to a pan over medium-low heat. When the butter starts to foam, add the dry sage leaves and cook for 3 to 5 minutes until the sage gets crispy and the butter turns brown. During this time, resist the urge to stir the pot. Remove sage.
STEP 3 Brush the scored squash with your sage brown butter and season with salt and pepper. Arrange the squash bowls on a foil-lined baking sheet. Roast for 30 minutes until the squash slices are fork-tender. Set aside until the filling is ready.
STEP 4 Heat 1 and 1/2 tablespoons of olive oil in a large skillet over medium-high heat. Cook ground lamb and pork with a tsp of salt and pepper until the meat is brown and cooked all the way through. Drain meat and set aside.
STEP 5 Heat 1 tbsp of oil in the same skillet. Add in chopped carrots and celery. Allow to cook for 10 minutes or until the carrots begin to soften. Add shallots, garlic, and a pinch of salt. Cook until soften. Add the cooked brown meat back in with 1 sprig of rosemary and thyme. Sprinkle with corn starch on top and stir until everything is evenly coated.
STEP 6 Add in the frozen peas, can of corn, tomato paste, red wine, beef stock, and Worcestershire sauce. Cook until sauce starts to thicken, about 20 minutes. Add in Parmesan cheese and stir until melted. Salt and pepper to taste.
STEP 7 Scoop mixture into acorn squash bowls. Cook on 400 degrees F for an additional 20 minutes.
FIN. Remove from oven and brush tops with remaining sage brown butter. Serve hot.