Portion feeds: 3
1 acorn squash, approximated 4 cups
2 large leeks, approximated 4 cups
½ cup of Parmesan cheese
1 tsp. of cumin
1 lbs. of ground lamb
1 red bell pepper
½ green bell pepper
5 cloves garlic
Red chili flakes
1) Clean and cut the leeks in chunks. Place the chunks of leek in a sauce pan with a 2 tbsp. of olive oil and let it slowly caramelize and cook on medium heat. After the leek is caramelized, add ½ cup of milk and continue to cook until the leeks are tender.
2) Repeat the above for the acorn squash using only 1 tbsp. of olive oil.
3) Process the leek using a food processor. Add milk only if the mixture is too thick. You are looking for a puree consistence; otherwise just move the leeks back into the sauce pan and use a whisk to continue stirring over medium heat. Add salt, black pepper and 1 tbsp. of butter and stir, until you can see the bottom of the pan.
4) Process the acorn squash using a food processor. Add milk only if the mixture is too thick. You are looking for a puree consistence; otherwise just move the acorn squash back into the sauce pan. Add 1 tbsp. of butter and use a whisk to continue stirring over medium heat, until you can see the bottom of the pan. Turn off the heat and add ½ cup of Parmesan cheese. Stir well and set aside.
5) Chop the garlic, red and green bell peppers in small pieces.
6) On a frying pan, add 1 tbsp. of olive oil, red and green peppers and allow the peppers to caramelize. Add the garlic and allow it to quickly turn golden brown. Add 1 tbsp. of balsamic vinegar to the mixture stir quickly and set aside.
7) Put a frying pan on medium to high heat. Place the ground lamb, add cumin and let it cook. You do not need any oil. The lamb is very fatty. As the lamb cooks, use a fork to fluff the lamb into ground pieces. After the lamb is cooked, you will have liquid fat in the pan. Drain all the fat out using a strainer and place the lamb back into the pan.
8) Over high heat, place the peppers and garlic mixture into the meat. Add a squeeze of lemon juice, salt, black pepper stir quickly and put aside.
9) Add the acorn squash puree to a serving plate. Make a wide well in the center pushing the acorn squash puree out. Add the leek puree into the well. Now you have the leek puree in the center and the squash puree on the circumference of the inside of the plate.
10) Place the meat mixture on top of the leek puree. Add the thinly sliced basil and mint. Add feta cheese and red chili flakes.
Serving options: Serve this dish with a nice strong red wine. Eat from the outside of the plate, towards the center of the plate, so you can have all the flavors in your mouth at once.
This recipe does not take into consideration for any possible food allergy, digestive problems or any other physical problem one may have regarding consumption of food. Therefore, you are responsible for what you eat.
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