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!
Lamb-stuffed Delicata w/Blackberry Balsamic DrizzleCourse: MainCuisine: AIP, PaleoDifficulty: Easy
Delicata squash is the perfect support for flavorful lamb and an intense blackberry balsamic sauce. It is easy to make, and definitely company worthy!
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
- 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.
- 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.