Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
The richness of ground lamb, with the nuttiness of bulgur and sweetness of the raisins and squash, makes this a Sunday Supper that is simple to put together but tastes a tad sophisticated. Ground lamb can sometimes be difficult to find, but if you've got a good relationship with your butcher shop they may be persuaded to grind some especially for you. A green salad filled with bitter greens and a sherry vinegar dressing makes this a simple, yet elegant supper.
About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)
Lamb and Bulgur Stuffed Acorn Squash
About This Recipe
|Active time:||25 minutes|
|Total time:||45 minutes|
|Special equipment:||Roasting pan|
- 2 acorn squash, split in half, seeds removed
- 1 tablespoon butter
- 1 pound ground lamb
- 1 onion, minced
- 1 cup bulgur, cooked
- 2 teaspoons ground cumin
- 1/2 cup golden raisins
Preheat the oven to 350°F. Place halved acorn squash in roasting pan and divide butter evenly between the halves. Roast until just beginning to become soft, about 20 minutes. Remove from oven and, when cool enough to handle, scoop out as much of the squash as possible while retaining the shape.
In a bowl, combine scooped-out squash, ground lamb, onion, bulgur, cumin, golden raisins, and large pinches of both salt and pepper. Divide meat mixture evenly between squash halves and place back in the oven until filling is fully cooked, about 30 minutes. Serve with light red wine and large green salad.