October recipe

Preheat oven to 425.

FIRST Bake acorn squash:

1. Slice in half – 3 acorn squash (each person gets a half)
2. Sccop out seeds in center and place facedown in baking dish – add 1 inch of cold water
3. Place in oven and let bake for 30 mins.

**once timer goes off, drain water – turn face up and bake for another 15 mins

FILLING

• 2 tbsp ghee
• 1 sweet onion – diced
• 4 celery ribs diced
• 4 garlic cloves minced
• 1/2 tsp cinnamon
• 1 tsp dried thyme
• 2 lb grass fed lamb
• 1 cup tomato puree
• 1 cup chicken broth
• 4 cups escarole

 

1. Get out a very large saucepan – drop in ghee and let heat over med heat for 1 min – add the garlic, celery and onion. let saute on low for 3 mins
2. Add cinnamon and thyme – stir and let suate for 1 min more
3. Add lamb and cook for 4-6 mins till good and brown
4. Add Tomato puree and chicken broth

Mix evenly and let simmer for 10 mins on low

Add escarole bout 1-3 mins before done (so 7 mins into simmer time)

DONE!

Scoop lamb mix into acorn squash – Put BACK in oven on Broil for 2-5 mins.

ILOoove topping this with a little grated pecorino, sheeps cheese, + some avocado

 

ENJOY!