For the past few years I've been trying to broaden the variety of vegetables in my diet, and also learn new ways to prepare those vegetables I'm already eating. To help me achieve my goal, I regularly borrow vegetable cookbooks from the library. If I fall in love with the book, I may buy it for my collection. If not, I learn what I can and try a few recipes before the book's due date.
Last week I checked out "Vegetable Love" by Barbara Kafka. I loved the way the book is organized, a separate chapter for each vegetable, with lots of background information. I don't always agree with some of her pronouncements, such as you cannot roast cauliflower ( this happens to be my favorite way to make cauliflower!) but overall, I found the book a great source for ideas and how to information.
The following recipe for Lamb Stuffed Delicata Squash, has its origins in Barbara's Lamb Curry Stuffing. I've modified the stuffing recipe slightly, and also substituted the delicata squash for her suggestion of zucchini, eggplant or peppers. The result: a great balance between the spicy lamb mixture and sweet squash. Enjoy.
LAMB STUFFED DELICATA SQUASH (4 servings)
2 delicata squash - sliced lengthwise and seeded
1 lb. ground lamb
1/4 c. chopped onion
2 cloves garlic - smashed and minced
1 tbsp. curry powder
1/4 tsp. cayenne pepper
1/4 tsp. cinammon
1/4 c. yellow raisins
1/4 c. white rice
1 c. chicken broth.
Preheat oven to 425 degress
Bring chicken broth to a boil in a small saucepan. Add rice and cook for 8 minutes. Remove from heat and let cool for 15 or 20 minutes. The rice will absorb more liquid as it cools, and still be watery at the end of the cooling time.
In a large bowl combine the ground lamb and all of the remaining ingredients except for the squash. Using your hands, thoroughly mix. Add the rice/broth mixture and again mix until the rice is evenly distributed throughout the meat mixture.
Place the 4 squash halves in a shallow baking dish or rimmed baking sheet. Distribute the meat mixture evenly among the 4 squash halves, patting gently to remove any air pockets. Cover with foil and bake for 35 minutes. Remove foil and bake for an additional 10 minutes, or until squash is tender to the fork.
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