Lamb-stuffed Delicata w/Blackberry Balsamic Drizzle

Flavorful Lamb-stuffed Delicata squash is the perfect backdrop for an intense blackberry balsamic sauce. It is easy to make, and definitely company worthy!

Lamb-stuffed Delicata w/Blackberry Balsamic Drizzle (AIP/Paleo)
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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!

💗,

Wendi

Lamb-stuffed Delicata w/Blackberry Balsamic Drizzle

Recipe by Wendi’s AIP Kitchen – www.wendisaipkitchen.comCourse: MainCuisine: AIP, PaleoDifficulty: Easy
Servings

4

servings
Prep time

40

minutes
Cooking time

23

minutes

Delicata squash is the perfect support for flavorful lamb and an intense blackberry balsamic sauce. It is easy to make, and definitely company worthy!

Ingredients

  • For the lamb:

  • 1 delicata squash, about 8” long

  • 1 lb. ground lamb

  • 3 T. minced onion

  • 2 t. fresh thyme leaves (or 1 t. dried)

  • 1 t. sea salt

  • 1/2 t. black pepper (omit for elimination phase of AIP)

  • For the blackberry drizzle:

  • 1/4 C. chopped onions

  • 1/3 C. balsamic vinegar **See note below.

  • 1 C. (rounded) fresh or frozen blackberries

  • few sprigs of fresh thyme

  • 1 T. honey

  • 1/4 t. sea salt

Directions

  • Preheat your oven to 425°.  Wash the squash, and lop off both ends.  Now cut it into 8 slices.  Using a paring knife, cut out the seeds from the center to make squash rings.  Place each slice on a foil-lined roasting pan.
  • In a large bowl, combine lamb, minced onion, thyme, salt and pepper (if using).  Form into 8 balls.  Put a meatball in the center of each ring of squash, gently pressing it in.
  • Pop those babies in the oven for 23 minutes.  Meanwhile…👇🏼👇🏼👇🏼
  • In a small saucepan over medium high heat, place onions, vinegar, berries, thyme, honey and salt.  (If using frozen/thawed berries, this step won’t take long.)  As the mixture heats up, mash up the berries.  Work it until all the berries are smooshed, and the mixture is bubbling.  Remove from heat, and strain through a sieve.  You may wish to rinse out the pan at this point in case there are any bits remaining.  Return the liquid to the pan.  Turn heat to high.  Whisk constantly, and let it bubble away until it has reached your desired consistency, which might be anywhere from liquid to a full-on reduction sauce.  Your preference.  Turn off heat.
  • To serve, place a stuffed squash ring or two on each plate, and drizzle just a little sauce on each.  Serve the rest of the sauce at table.

Notes

  • 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.

6 Comments

  1. If you just can’t get delicata, would this still be worth doing with acorn?

    • Hi, Sherrie! Interesting question. I think the flavors are compatible. I’m not sure how you’d cook and serve them. The cooking time would change (acorn would need more), and the skin of acorn isn’t normally eaten, unlike delicata. Maybe you could cook the meat as meatballs, serve them next to the acorn squash, then serve the drizzle at the table. That might work. Will you let me know how it goes?

      • Sure, but it sounds like it would be better to just wait til I can get delicata. Your recipe looks wonderful and I can’t wait to try it! Thanks for responding so quickly!

  2. I wasn’t sure how lamb would go over, so I used ground pork and it was great. I also had a bag of frozen delicata squash in the freezer, so I used that and it worked quite well. The blackberry balsamic reduction was perfect. Thanks for a great recipe!

  3. Pingback: Lamb Mint Meatballs w/Tzatziki Sauce – Wendi's AIP Kitchen

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