Flavorful Lamb-stuffed Delicata squash is the perfect backdrop for an intense blackberry balsamic sauce. It is easy to make, and definitely company worthy!Jump to Recipe
This recipe had to be published right away – because delicata squash is only available for a window of time! Make it pronto because it is so stinkin’ GOOD! And seriously, it would be appropriate company food because it’s not only delicious, but pretty easy to make. It bakes in the oven whilst you are tending to the dirty baseboards so that your guests won’t know that you have dust. (Or am I the only one that does that…?😳)
Delicata squash, if you’ve never tried it, is one of the most delicious of all the squashes, IMHO. It is buttery in texture, and as the name implies, delicate in taste. Throw some lamb in the center, and it is elevated. Drizzle on some intense blackberry balsamic drizzle, and POW! (If you are tempted to skip the drizzle, DON’T. It is what turns it from a good dish to an impress-the-inlaws dish.)
About balsamic vinegar…
It is hard for me to tell you exactly how much vinegar to use. This is because it will depend on two things: 1.) the age and intensity of your brand of vinegar, and 2.) your taste. If your vinegar is the really good intense stuff, or you don’t care for a lot of zing, use 1/4 cup. If your vinegar is basic, use 1/3-1/2 cup.
You might like to serve this with my kale salad (called Christmas Kale Salad for its colors, not because you can only eat it at Christmastime).
Have I sold you on it yet? Great!
Have I told you lately how much I am glad you’re here? Thanks for coming over!