Emulsifier Free Herb-Stuffed Delicata Squash with Spiced Ground Lamb
Total time1 hr 5 min
Prep time20 min
Cook time45 min
4.7(11)
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Learn more →Ingredients
4 servings
For the squash
- 2 delicata squash (about 1 lb each), halved lengthwise and seeded
- 1 tbsp olive oil
- ¼ tsp fine sea salt
For the filling
- 1 lb ground lamb
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp ceylon cinnamon
- ½ tsp fine sea salt
- ½ cup bone broth
- 1 tbsp apple cider vinegar
- ¼ cup fresh parsley, roughly chopped
For serving
- 2 tbsp fresh mint, roughly chopped (optional)
- 1–2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
Brush the cut sides of the delicata squash halves with 1 tbsp olive oil and sprinkle with 1/4 tsp salt. Place cut-side down on the prepared baking sheet and roast for 25–30 minutes, until the flesh is tender when pierced with a fork and the cut edges are golden.
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