Serves 4

5 small Kousa squash about 6 to 7 inches long and 3 inches wide
5 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 pound ground lamb
2 tablespoons tomato paste
1/4 cup chopped onion
1/4 cup chopped celery
3 cloves garlic, mashed
1/4 cup golden raisins
Splash white wine or chicken stock
1/2 cup toasted pine nuts
2 teaspoons summer savory
2 teaspoons thyme
3 tablespoons butter
1 cup bread crumbs
1/2 cup parsley leaves, finely chopped
1 cup crumbled feta cheese

1. Heat the oven to 400 degrees.

2. Halve 4 Kousa squash lengthwise and scoop out. Brush the insides of the squash with olive oil, season with salt and pepper. Arrange, cut side down, on a rimmed baking sheet. Put in the oven and bake until tender, 15-20 minutes.

3. Peel the remaining Kousa and dice into 1/2-inch pieces. In a large skillet, over medium-high heat, add 1 tablespoon of extra-virgin olive oil. Stir in the lamb, tomato paste, onions, celery, garlic, diced Kousa and raisins. Season with salt and pepper, to taste.

4. Add summer savory, thyme and wine or stock. Cook until kousa and onions are soft, 8 to 10 minutes. Remove from the heat and stir in the pine nuts. While the meat cooks, melt the butter in small skillet over medium heat. Add the bread crumbs and toast until golden. Transfer to a bowl and cool.

5. Stir the parsley and cheese into the bread crumbs. Add half of the bread crumb mixture to the meat. Divide the filling among the Kousa shells.Sprinkle the remaining bread crumb mixture over the tops. Bake until the tops are golden and the stuffing is heated through, about 30 minutes.

Recipe by Tory Dolben