From earlier in the week leftovers of a lamb pasta sauce were used to stuff the squash. for those looking to replicate the sauce was minced lamb,browned and added to a little chopped onion and garlic. A tin of chopped tomatoes was added along with a bay leaf and a sprinkling of dried herbs. Near the end of cooking a generous pouring of cream completed the sauce.

The squash was cut in half, the seeds and fibrous centre removed and rubbed with olive oil. A nip end of butter was added to the cavity along with more chopped garlic. I’ve no idea how long it was baked for – but an hour and a half seems about right. The stuffing was added towards the end to heat through and, using up the last dribble in the pot, a little cream was poured over prior to serving.

Stuffed Acorn Squash, my entry for Cooksisters latest round of Waiter, was served with a juicy, slightly sweet, new world Syrah (not the bottle pictured). You need that touch of sweetness to match the squashes inherent sweetness.