Balsamic Berry Salad on a white plate

Roasted Lamb and Kabocha Squash

By Charlotte Rose Bear, MS, CN

Servings

4 servings

prep time

30 minutes

cook time

4 hours

Ingredients

1 kabocha squash, chopped into bite sized pieces
1 lb. lamb breakfast sausage 
4-5 cloves garlic 
1 small red onion
1 tablespoon chopped rosemary 
4 tablespoons olive oil (local alternative, butter or bacon fat)
4 tablespoons maple syrup (local alternative, honey)
3 tablespoons Sriracha or hot pepper sauce
1 teaspoon salt
½ teaspoon pepper
1 teaspoon granulated garlic
1 teaspoon smoked paprika
½ teaspoon dried onion
1 teaspoon red pepper flakes
sheep’s milk yogurt 
sourdough bread 
butter 

Instructions

Preheat the oven to 400 degrees Fahrenheit. Spread kabocha squash evenly on a parchment lined baking sheet dish. Sprinkle with garlic and rosemary, and generously drizzle olive oil, maple syrup, and seasonings. Using clean hands, crumble raw lamb sausage over the squash and combine the ingredients thoroughly. Wash hands and place baking dish into the preheated oven. Roast for 30-45 minutes until meat reaches an internal temperature of 165 degrees Fahrenheit and squash is soft and lightly browned along the edges. Remove from the oven, and stir ingredients together, coating everything with the flavorful liquid that sinks to the bottom of the dish. Serve with a large dollop of sheep’s milk yogurt and a slab of buttered sourdough bread.