Mushroom & Lamb Stuffed Acorn Squash
A savory filling of sautéed veggies and lamb stuffed into sweet and nutty roasted acorn squash, with a topping of parmesan, herbs, and crispy fried onions.
Equipment
- 1 sheet pan
- 1 large skillet
- 1 wooden spoon
Ingredients
- 1 1-2 lb acorn or carnival squash
- Kosher salt and pepper
- 1 tsp cumin
- Extra virgin olive oil
- 1 small yellow onion chopped
- 4 garlic cloves finely chopped
- 1 tbsp rosemary chopped
- 8 oz ground lamb
- 4 oz cremini mushrooms chopped
- 3-4 leaves kale or chard stems removed and chopped
- ½ cup Parmesan cheese plus more for topping
- 1 tbsp lemon juice
- Parsley for topping
- Crispy fried onions or shallots for topping
Instructions
- Preheat oven to 375°. Cut squash in half from top to bottom. Remove pulp and seeds.
- Place squash halves on a sheet pan cut-side up. Sprinkle with ½ tsp salt, ¼ tsp pepper, and cumin. Drizzle with about 1 tbsp olive oil and rub onto the interior of the squash.
- Turn squash cut-side down on sheet pan and bake for 40 minutes.
- Heat 1 tbsp olive oil in a large skillet over medium heat. When hot add onions, garlic, and rosemary and cook briefly until fragrant. Add ground lamb and a pinch of salt and pepper. Cook, stirring occasionally, until no longer pink. Remove to a bowl or plate.
- Add 1 tbsp olive oil to skillet, then add mushrooms, kale or chard, and a pinch of salt and pepper to skillet. Cook, stirring occasionally, for 5-7 minutes or until softening. Remove from heat.
- Return onion and lamb mixture to the pan. Add Parmesan cheese and lemon juice. Mix to combine.
- Fill squash halves with lamb mixture. Return to oven for 10-15 minutes or until squash is tender. Top with parsley leaves and crispy fried onions.