Middle Eastern stuffed Butternut Squash

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Combine the yoghurt and 1 teaspoon molasses in a bowl. Season. Sprinkle pumpkin with pomegranate, pine nuts and extra coriander. Serve with yoghurt mixture.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com