Serves: 4
2 acorn squash, split in half, de-seeded 1 lb. ground lamb 1 yellow onion, thinly sliced 1½ cups shitake mushrooms, cleaned, and diced 2 medium cloves garlic, pressed ½ cup diced red bell peppers 2 tablespoons good olive oil, divided, plus some for brushing ½ cup beef, chicken or vegetable broth ¾ cup minced or shredded mint, parsley or chives, divided
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For more recipes from CT farmers' markets click here. The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week. Ingredients
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