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Recipe Provided By
"Blue Bowl Recipes"Prep Time
20 min
Cook Time
35 minutes
Total Time
55 min
Servings
16
Ingredients
Acorn Squash
- 4 large acorn squash
- 1 to 2 tablespoons olive oil
- Salt and pepper, to taste
Filling
- 1 cup wild rice, measured while uncooked
- 1 pound ground American Lamb
- Salt and pepper, to taste
- 2 tablespoons olive oil or butter
- 1/2 large yellow onion, diced
- 2 large cloves garlic, minced
- 3 stalks celery, diced
- 2 teaspoons dried sage
- 2 teaspoons dried thyme
- 2 medium Honeycrisp apples, diced
- 1/2 cup dried cranberries (sweetened)
- 1 cup Parmesan, for topping
Directions
For the Acorn Squash: Slice squash in half. Scoop out seeds, leaving a hollow cavity in the middle of each half. Rub with oil, salt and pepper. Place cut side down on a baking sheet; roast at 400°F 30 minutes.
For the Filling: Cook rice according to package directions.
In a nonstick skillet or Dutch oven over medium heat, cook lamb, with a dash of salt and pepper, until done and browned through; set aside. Wipe out pan. Add oil or butter; add onion and sauté over medium heat until it begins to soften. Add celery, garlic, sage, thyme and a pinch of salt and pepper; cook, stirring, until celery is crisp tender. Add apples, cranberries and cooked rice; stir to combine. Add lamb last. Season as desired.
Spoon mixture into hollowed out squash halves, filling completely. Place squash back on the baking sheet, right side up; sprinkle with parmesan (if using). Bake for 5 to 7 minutes, until the cheese is melted.
Serve as a main dish as is, or slice each in half to be used as a side. Store leftovers, tightly covered, in the fridge for up to 5 days.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
