SERVES 4 TO 6 AS A MAIN DISH OR 8 TO 10 AS A SIDE DISH
The classic diner-special dish of stuffed peppers was the inspiration here, and the lamb is the protagonist that really echoes the sweetness of the squash much better than beef would.
4 to 6 small to medium acorn squash, 1 to 1¼ pounds each
Sea salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 to 6 tablespoons commercial-grade balsamic vinegar
1 pound ground lamb
1 medium red onion, cut into ¼-inch dice
1 bulb fennel, cut into ¼-inch dice, fronds reserved
1 medium parsnip, peeled and thinly sliced into rounds
1 tablespoon ground cumin
½ cup red wine
2 cups cooked stelline or orzo pasta
1 cup loosely packed fresh mint leaves
¼ cup freshly grated Pecorino Romano
Preheat the oven to 450°F.
Cut ½ inch off the top of each acorn squash, reserving the tops, and scoop out the seeds. Carefully trim off a small slice from the bottoms of the squash so they’ll sit flat in the pan. Season the inside of each squash with salt and pepper and rub the insides with olive oil and 1 tablespoon each balsamic vinegar. Place in a baking dish that will hold them relatively upright and set aside.
Place a 10- to 12-inch sauté pan over medium heat, and brown the lamb until no longer pink. Remove the meat from the pan and place in a bowl, leaving the fat behind, then add the onion, fennel, parsnip, and cumin to the pan and cook until quite soft, 8 to 10 minutes. Add the wine, stir to remove any slightly stuck bits from the bottom of the pan, and cook until reduced by half, just nice and moist.
Add the cooked vegetables, the cooked pasta, and the mint leaves to the lamb; stir gently to mix, and season with salt and pepper. Divide the mixture evenly among the squash. Sprinkle the tops with the Pecorino Romano, then top each squash with its lid and bake for 1 hour, or until the squash is tender. Remove and serve immediately.