Delicata Squash stuffed with Lamb Sausage and Spinach

PAIRED WITH:  Alexana Terroir Series Chardonnay

Preheat the oven to 400 degrees. Cut the top and bottom off of the squash, and cut it into 4 equal size medallions. Using a spoon or a paring knife, remove the seeds from each piece. Use half of the olive oil to coat the squash and season with 1 Tbsp. each of the salt and fennel pollen. Place on a baking sheet and roast in the oven for 15-18 minutes. While the squash is roasting, place the rest of the oil in a large saute pan over medium-low heat. Lightly cook the onions until they are translucent. Add the garlic and cook until it becomes fragrant. Then add the lamb, chopped sage, black pepper and the rest of the salt and fennel pollen. Once the lamb is browned, increase the heat to medium and add the chicken stock. When most of the liquid has evaporated, turn off the heat and stir in the spinach. Cool the mixture slightly then add the parmesan. Divide the lamb mixture into each delicata ring and place back into the oven for 10 minutes. Remove from the oven and squeeze the lemon over the top. Serve hot with freshly grated parmesan.