Thought I’d share some good fall recipes

Stuffed Acorn Squash

1 lb ground lamb

2 acorn squash

1 tsp cumin

1-2 tsp madras curry powder, depending on taste

1/2 tsp white pepper

3 cloves garlic

1 medium onion

salt to taste

1/4 tsp ground cardamom, or 2 pods


1/2 cup butter

Finely chop the garlic and onion.  In a frying pan or wok, put about 2 tbs of oil and the butter, and fry the onions and garlic til translucent.  Add the lamb and the spices, cook til the lamb is quite done.

While the lamb is frying, split the squash in half lengthwise and scoop out the seeds/fibers.

When the lamb mixture is done, scoop it into the centers of the squash, distributing equally.  I baked mine in the microwave for 20 minutes, I would guess it would take approximately 45 minutes to an hour in a 325 degree oven (don’t cook it hotter, the squash will dry out before it’s done even covered.  If you do it in the oven, don’t cook the lamb quite as long, only til it’s browned.

Serve with whatever side dish you like.  We eat ours in the squash shell, using a fork to mash and a spoon to scoop the sides. I know there are some of you who say that lamb is a spring dish, but I have a freezer and get mine in the spring, using it all year long.  And I know there were several slaughter-weight lambs at our county fair this past October.

You can substitute ground beef, but you will lose some of the flavor.  You could also add well soaked/cooked bulgar wheat to this as an extender.

Potato Soup

4 to 6 potatoes of any variety you like; yukons give a buttery flavor, but russets mash better. I leave the skins on but you can peel them if you want a more uniform product.

1 medium onion; I used yellow for a milder flavor

2 cloves garlic

2 tsp tarragon

1/2 cup butter

Milk, enough to dilute to your taste

Greek yogurt

1 bunch green onions, fresh or dried, or you can substitute chives

salt to taste

white pepper

Boil the potatoes til done, drain and reserve.

While the potatoes are boiling, finely chop the garlic and onion, and fry in the butter with a dollop of oil (the oil helps prevent the butter burning).   Fry til translucent then add the potatoes and a little milk.  Mash til the consistency you like, then add more milk to make it soupy.  Simmer for about 20 minutes, adding the spices and allowing them to blend in.

When you are ready to serve, put a dollop of yogurt in the pan and stir well.  Chop the onions or chives. Put a little bit on the top of each bowl when ready to serve.

Serve with warm sourdough bread.

You could also fry up one or two pieces of bacon til crisp and add that to the soup for more flavor. Or, you can substitute a bunch of leeks for the chopped onion.  One or another of these variations is our regular fare all winter long.


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