Ground Lamb and Kale Delicata Squash Boats (Paleo/AIP)

Posted by in Main Dishes, Recipes

Moist, creamy, and flavorful, delicata squash is one of my favorite starchy veggies. I first tried it years ago when it showed up in my CSA box from my good friend Ryan’s farm Steel Wheel Farm. Now my husband and I grow some veggies ourselves in a garden, and this year we successfully tried growing delicata squash. In late summer it completely took over the garden and became our most abundant crop.

Typically I chop this squash into rings, remove the seeds, and bake with coconut oil for about 30 minutes, but recently, in an attempt to save on prep time, I sliced the squash lengthwise so I could quickly scoop out the seeds. Then, instead of in rings, I prepared it in “C” shapes, but before I chopped it into “C’s,” I realized this squash would make a perfect vessel for eating a tasty filling. This recipe incorporates ground lamb, onions, and kale seasoned with garlic, thyme, and lemon zest and pairs perfectly with the sweet delicate flavor of the delicata. The skin of this squash is completely edible and softens as it cooks, so feel free to eat the whole thing! Pair with a green salad to make a delectable meal.

Ground Lamb and Kale Delicata Squash Boats

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 4+ servings

Ground Lamb and Kale Delicata Squash Boats

Delicata squash makes a perfect vessel for eating a tasty filling. This recipe incorporates ground lamb, onions, and kale seasoned with garlic, thyme, and lemon zest and pairs perfectly with the sweet delicate flavor of the delicata.

Ingredients

  • 1 lb ground lamb
  • 1 medium yellow onion, chopped
  • 1 bunch curly kale, stems removed, leaves chopped
  • 4 cloves garlic, diced
  • 1 Tbsp thyme
  • zest of one lemon
  • salt to taste
  • 4 small to medium delicata squash
  • 1 Tbsp coconut oil, melted

Instructions

  1. Preheat oven to 400 degrees.
  2. Prepare delicata squash by chopping off ends, slicing lengthwise, and scooping out seeds.
  3. Place squash cut side down on a baking pan with a rim, and add 1 Tbsp melted coconut oil to pan.
  4. Bake squash for 30 minutes.
  5. While squash is baking, prepare filling.
  6. Cook ground lamb in a large pan on medium-high heat.
  7. When done cooking, use a slotted spoon to remove ground lamb and set aside, leaving grease from lamb in the pan.
  8. Reduce heat to medium-low and add onion.
  9. Salt the onion to encourage caramelization, and cook onion until browned.
  10. Add lamb back into the pan with the onions and season with garlic, thyme, lemon zest, and more salt if needed, to taste.
  11. Add kale and cook until wilted.
  12. When squash is done baking, remove from oven and flip over so cut side is facing up.
  13. Add lamb filling to the squash boats and place back into oven, cooking for another five minutes.
  14. Remove from oven and enjoy!
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