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1
Preheat oven to 400 degrees F. In a large pan over medium heat, add oil and onion.
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2
Saute onion until soft, but not brown.
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3
Add ground lamb to pan and continue cooking for 12 minutes or until cooked through and browned.
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4
Season with salt and pepper.
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5
In a separate, small pan over medium low heat add 2 tablespoons butter and corn kernels.
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6
Cook for 3 minutes and season with salt and pepper.
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7
Cut butternut squash in half and place skin side down on a baking pan.
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8
Roast the butternut squash for approximately 40 minutes at 400 degrees F or until very soft.
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9
When finished, cool slightly and scoop out meat from the skin with a large spoon.
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10
In a bowl, mash the butternut squash and add 2 tablespoons of butter and 1 tablespoon brown sugar.
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11
Season with salt and pepper, place aside.
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12
Peel potatoes and place in a large pot.
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13
Add enough cold water to cover potatoes by 1 inch.
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14
Put pot, covered over high heat and bring to a boil until a thin bladed knife or toothpick can be inserted easily, about 15 minutes.
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15
Drain and mash potatoes with 4 tablespoons of butter and 1/4 sour cream.
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16
Season with salt and pepper and put aside.
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17
Cut acorn squash in half the long way and remove seeds with a spoon.
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18
Cut a small piece off the back of the squash so it will lay flat on a baking sheet.
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19
Roast cut side up for 40 minutes at 400 degrees F until soft.
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20
To assemble, place equal amounts of corn in each acorn squash to form the first layer.
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21
To create the second and third layers, place a generous amount of ground lamb and butternut squash on top of the corn.
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22
Top with mashed potatoes using either a spoon or pastry bag and pipe.
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23
Place filled squash on baking sheet pan and roast in the oven for 20 minutes at 400 degrees F or until potatoes are browned.
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24
Serve hot with brown gravy.
