Yesterday while slowly cooking the duck confit in the oven, I was thinking of different things to try for dinner. Since I already had the oven on really low heat, I figured something that I could slow-cook or roast would be ideal. I decided to make a lamb stew…with a little twist.
As you can see, the dish was indeed done in an Acorn Squash. I removed the seeds and cut out the flesh. To the flesh I added some pepper, allspice, shallots, garlic, asparagus and oil and did a quick saute.
In the refrigerator I had lamb chops marinating in a combination of salt, pepper, and a little bit of brandy. These were cut up into small pieces and lightly browned on the outside in a pan.
These ingredients as well as rice and then filling the squash with water was then placed in the oven for a few hours (the last hour or so I put a lid on the squash to ensure the rice would be thoroughly cooked with the trapped heat/steam).