Pattypan Squash Stuffed with Lamb Apricots and Almonds

Our CSA is giving us beautiful pattypan squash this summer, and I see them in farmer's markets more and more.  After scooping out a few seeds, you are left with tender, meaty summer squash, just a bit more firm that a zucchini, and so stuff-able! Flavored a bit on the Meditteranean side, this dish is rich with sage, apricot and almond flavors which complement the Harissa-spiced lamb.
3 pattypan squash
2 dozen sage leaves
2 Tbsp butter and 2 Tbsp olive oil
3 cloves garlic, sliced

1 onion, sliced
1 lb ground lamb
2 tsp cumin seeds
generous salt and fresh ground pepper
2 Tbsp Harissa, Moroccan hot pepper sauce (or other hot sauce)
1/2 cup dried apricots, finely diced
1/3 cup slivered almonds (2 Tbsp reserved)
palmful fresh mint, chopped

Preheat oven to 375F. Halve the squash at the stem and then scoop out the seeds with a soupspoon. Arrange the pattypan squash halves in an oiled casserole.

Melt the butter with the oil. Add the sage leaves and garlic and cook for about 2 minutes, just until the sage starts to crisp up a bit and the garlic becomes fragrant.

Pour the sage butter mixture over the squash and place squash in the oven.

Bake 30-45 minutes.

Meanwhile, add the onion with the cumin seeds to a skillet with a bit of olive oil and sauté over medium-high heat until the onions begin to brown up a bit, about 5-8 minutes. Add the lamb and continue cooking to start browning the lamb. Generously salt and pepper to taste. When the lamb begins to brown well, add the Harissa, apricots and almonds. 

Cook another 3-5 minutes, until the apricots soften up a bit. Add the mint and stir well.

When the squash have started to soften, figure about half cooked, testing with a knife, remove casserole from oven (about 30-45 minutes). Stuff the squash halves with the lamb mixture, scattering any extra lamb around the edges.  Top with a few reserved almonds.

Bake another 30-45 minutes, until the lamb is well browned and the squash are fork tender. Sprinkle with fresh parsley or mint and serve.

Serves 4.