Middle Eastern stuffed Butternut Squash

Sweet roasted butternut pumpkin, filled with aromatic lamb mince (use chicken or beef if desired) with lots of warm spices served with a pomegranate molasses flavoured yoghurt sauce. It's the perfect cozy meal for cold days. You can roast the pumpkin and cook the lamb ahead of time, so they are ready to stuff, and roast at dinner time.


1 Medium butternut squash, halved lengthways and deseeded 1 tbsp Olive oil 1 Small red onion, finely chopped 1 clove Garlic, finely chopped 1/2 tbsp Ground cumin 1/2 tsp Ground cinnamon 1/2 tsp Ground allspice 1/2 tsp Ground ginger 1/2 tsp Sumac 1 tbsp Tomato paste 250 g Lamb mince (chicke or beef) 1 tbsp Pomegranate molasses Salt and pepper 2 tbsp Fresh coriander, chopped, plus extra, to serve	150 g Greek yoghurt 1 tsp Pomegranate molasses Seeds from 1/2 pomegranate 2 tbsp Pine nuts, toasted

Preheat the oven to 200C/400F. Cut the butternut squash lengthways in half. Use a spoon to scoop out the pumpkin seeds and discard. Brush the squash with half of the olive oil. Place, cut-side down, on a baking tray. Bake for 40 minutes or until just tender. Scoop out the flesh, leaving a 1cm border. Finely chop the flesh.
Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Cook onion, stirring, for 2 minutes or until softened. Add garlic, cumin, cinnamon, allspice, ginger, sumac and tomato paste. Cook, stirring, for 1-2 minutes. Add mince. Cook, breaking up with a wooden spoon, for 4 minutes or until browned. Add pomegranate molasses. Cook, stirring, for 2-3 minutes.
Add in chopped squash flesh. Cook, stirring, for 2-3 minutes. Taste and season with salt and pepper. Turn off the heat and stir in chopped coriander. Divide the mixture between butternut squash halves.
Cover with foil. Bake for 20 minutes or until pumpkin is tender. Remove the foil and cook for a further 5 minutes or until browned.
Combine the yoghurt and 1 teaspoon molasses in a bowl. Season. Sprinkle pumpkin with pomegranate, pine nuts and extra coriander. Serve with yoghurt mixture.

23 comments:

David M. Gascoigne, 21/8/24 13:42: Fall is the time for squash. We will try this recipe when the weather is a little cooler. Not so far away now.
DEZMOND 21/8/24 13:49: I would not like this particular recipe as I cannot stand any of those spices, but I did buy a squash this morning and will probably put it in a soup and a garlic mash. I do love pumpkin season most of all.
Tom 21/8/24 13:49: ...yes, squash season will soon be here.
Granny Sue 21/8/24 15:05: We certainly have a lot of butternut squash this year! I may try this one when the weather cools down.
Brian's Home Blog 21/8/24 15:25: Sounds pretty darn good to me!
Anne in the kitchen 21/8/24 18:22: Bookmarking this and saving it for fall. It looks and sounds delicious.
Christine 21/8/24 19:22: Yummy
Pam 21/8/24 20:48: I love butternut squash! This stuffed version looks delicious.
Ben | Havocinthekitchen 21/8/24 22:10: So delicious and colourful! And the addition of pomegranate seeds makes it look even festive.
Lowcarb team member 21/8/24 23:53: Hello Angie
Stopping by to say thank you for your kind thoughts and condolences on Eddies passing.

I do hope to get back to regular blogging soon.
In the meantime, my thanks again to you.

All the best Jan

PS This looks a great Autumnal recipe.
roentare 22/8/24 02:39: I really love this. Looks so salivating
J.P. Alexander 22/8/24 03:05: Se ve muy rico. Gracias por la receta. Te mando un beso.
Margaret D 22/8/24 09:20: Looks good and I bet it tastes good too.
Anonymous 22/8/24 13:32: This looks amazing. I will be making this in the fall. Bernadette, https://newclassicrecipe.com
My name is Erika. 22/8/24 13:37: Stuffed squash is delicious, and I love how you stuffed your with this Middle Eastern blend. I bet it was very very yummy!
Federica Simoni 22/8/24 15:04: wow buonissima!
Bill 22/8/24 19:32: A great Fall dish.
Cooking Julia 22/8/24 23:40: These eggplants look gorgeous!
Cooking Julia 22/8/24 23:42: I meant butternut, sorry!!
Anonymous 23/8/24 15:15: I love butternut squash, this is perfect fall comfort food!
Jenna from the Painted Apron
The Velvet Runway 25/8/24 19:34: Looks yummy! I will definitely try this recipe in the Fall
Julia x
https://www.thevelvetrunway.com/
Anonymous 26/8/24 15:08: Outstanding recipe!!! Can’t wait to make it.
MELODY JACOB 31/8/24 21:52: Your stuffed butternut pumpkin recipe is a delightful blend of flavors and spices, perfect for a cozy meal on a cold day. Can’t wait to try it! 🍽️ Read my new blog post: www.melodyjacob.com