Herbed lamb with roasted butternut squash and a cucumber salad

Lamb: (2 racks)

• 1/4 cup of fresh herbs of your liking from your garden
• 1/4 cup olive oil
• Combine fresh chopped herbs, garlic, and salt and pepper to make a light oil marinade.

Cucumber Salad:

• Slice 1 field cucumber very thin by knife or on a mandolin.
• Once sliced, salt lightly and let sit for 5 min.
• Drain excess water.
• Add chopped garlic, sour cream and mix.
• Let sit for 10 min and adjust salt and pepper to your liking.
• Add Hungarian paprika on top.
• Let sit until service.

Squash:

• Pre-heat oven 350F.
• Half your butternut squash and oil lightly.
• Place on tray meat side down and let roast for 15-20 min depending on size.
• Flip and make sure the meat side is facing up.
• Add 1/4 cup of maple syrup (we used Acadian Maple Syrup) and let roast for another 10 min.
• Let rest and cool slightly so you can handle it.
• Hollow out (keep the skins), add some butter or substitute to make a mash in a bowl.
• Re-fill the skins with the mash, add cheese on to broil.

Garlic:

• Chop the tops off. Place on baking sheet with root down and drizzle with olive oil, salt and pepper to your taste.
• Served whole in the husk.