With Thanksgiving just around the corner, I accepted yet another challenge from Superior Farms for Thanksgiving-related recipe using lamb. When brainstorming ideas for the recipe, I dreamed of the kitchen perfumed with Thanksgiving aroma (thyme, rosemary, squash, mire poix) while including ingredients and flavors that pair well with lamb (feta cheese, garlic, tomatoes).
Thanksgiving Roasted Delicata Squash with Lamb and Vegetables
2 Delicata squash, cut in half lengthwise and seeded
2 tablespoons olive oil, divided
8 ounces ground lamb
2 carrots, peeled and cut into 1/4-inch dice
2 celery ribs, cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
4 garlic cloves, minced
1 tablespoon fresh minced thyme
1 teaspoon fresh minced rosemary
Freshly ground black pepper
1 tablespoon tomato paste
1 (15-ounce) can diced tomatoes, with juice
1/2 cup crumbled feta cheese
1/4 cup breadcrumbs
1 tablespoon fresh chopped parsley
Preheat oven to 400 degrees Fahrenheit. Place squash halves on the baking sheet, cut side up, brush with 1 tablespoon oil and season with salt. Roast in the oven for 25 minutes.
To a large skillet set over medium-high heat, add lamb and cook, breaking into pieces with a wooden spoon, until browned, about 5 minutes. Reduce the heat to low and add carrots, celery, onion, herbs, and garlic. Cook until vegetables are softened, about 5 minutes. Season with salt and pepper. Stir in tomato paste and tomatoes and simmer for another 5 minutes. Off heat, stir in crumbled feta cheese.
Spoon the filling into the roasted squash and sprinkle each squash with 1 tablespoon breadcrumbs. Drizzle evenly with the remaining 1 tablespoon oil. Roast in the oven until the filling is heated through and the crumbs and browned and crispy, about 10 minutes.
Transfer roasted squash to individual plates and garnish with parsley.
This makes for a very generous serving and is lovely with an arugula side salad. I invite you to step outside of your traditional Thanksgiving menu this year and try these Roasted Delicata Squash with Lamb and Vegetables.
Disclosure: I was sent a gift card to cover ingredients for this recipe development.