Stuffed Autumn Squash



Thank you to Stoney Creek Nursery for the wonderful squashes, McDonald’s Farm for the ground lamb (not pictured), Reisingers Apple Country for the Honey Crisp Apples, Blue Oyster Cultivation for the Blue Oyster Mushrooms, Wild Apple Well Earth Farming for the carrots, and Earthly Mirth for the leeks and garlic!


  • 3-4* squash of your choice (acorn, delicate, or kabocha)
  • 2 lbs of ground lamb (or meat of your choice)
  • ½ tsp ground mace
  • ¼ tsp ground cloves
  • ½ tsp ground sage
  • ½ tsp salt
  • 2 large cloves of minced garlic
  • 2 tbsp olive oil
  • 2 small leeks diced
  • 4 small carrots diced
  • 2 stalks of celery diced
  • 2 apples (I used honey crisp)
  • 1 ½ cups of diced mushrooms (I used Blue Oyster Mushrooms)
  • Pinch of salt and pepper
  • 2 tbsp of apple juice (Optional)

*The number of squash depends on how full you wish to stuff the squash. If there is left over filling it is wonderful in breakfast scrambles!



Preheat the oven to 375 degrees Fahrenheit.


Wash and cut the squash in half. Remove the seeds with a spoon and place the squash cut side down in baking dish. Fill with a ¼ inch of water. Place in the oven and bake 30 minutes to an hour depending on the type of squash used.


While the squash is roasting, mix the lamb, mace, cloves, sage, salt, and minced garlic in a large bowl.


In a large pan, add a tablespoon of olive oil and the lamb mixture. Cook the lamb on medium for about 15 minutes or until it is cooked all the way through. Break the lamb up while it is cooking.


While the lamb is cooking chop the leeks and set aside. Dice the carrots and celery.


When the lamb is done, remove it from the pan and set aside in a bowl.

Add a tablespoon of olive oil and the diced leeks to the pan. Sautee for 5 minutes on medium-low.

Add the celery and carrots to the pan and cook for another 5 minutes.


Dice the apples and mushrooms.


Add the apples and mushrooms to the pan with a pinch of salt and pepper. Cook for 7-10 minutes.


Next, mix the lamb back to the pan with the vegetables and fruit and cook covered on low for five minutes.


Take the squash out of the oven and test with a fork to make sure it is done.  If more baking time is needed, test every ten minutes until squash is tender.

Drain the water from the pan, turn the squash over, brush the inside of the squash with either olive oil or apple juice. Then, fill the squash with the mixture.


Put the stuffed squash in the oven for 10 minutes to brown.


After ten minutes, remove the squash from the oven and enjoy!


If you are vegetarian or vegan try this recipe with your favorite protein (maybe crumbled tofu or seitan)!