Butternut Squash and Lamb Bake Butternut Squash and Lamb Bake

Butternut Squash and Lamb Bake

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Sometimes, we just need a hug. But in the absence of another human being, don’t despair. Just reach for your nearest butternut squash and cook up this comforting Butternut Squash and Lamb Bake. Perfect for easy midweek meals or a weekend treat, the fragrant lamb mince filling is overflowing with flavour and goodness, which is taken to another level when topped with melted cheddar and a sprinkle of parmesan.

Preparation: 10 mins 
Cooking: 25 mins

Serves 4-6

500g lamb mince

1 butternut squash or pumpkin (roughly 800g), seeds removed and cut into 2.5cm chunks

2 teaspoons olive oil

½ onion, roughly chopped

2 garlic cloves, crushed

2½ tablespoons Ras el hanout spices

1 teaspoon ground paprika

500g passata

2 tablespoons tomato purée

100ml hot beef stock

1½ teaspoons balsamic vinegar

For the topping

75g cheddar cheese, grated

1 tablespoon grated parmesan cheese

To serve

100g mixed leaves dressed with 1 tablespoon balsamic vinegar

  • Preheat the oven to 180oC, 160oC Fan, Gas Mark 4.
  • Mix together the butternut squash or pumpkin and 2 teaspoons oil in a large rectangular ovenproof dish.  Season and roast for 20 minutes until tender.
  • Heat a non-stick frying pan and dry fry the mince for 3 minutes, breaking up any lumps with a wooden spoon. Add the onion, garlic, ras el hanout, paprika, passata, tomato paste, stock and balsamic vinegar. Cook for 10-15 minutes until thick. Season.
  • Remove the dish from the oven, spoon the lamb over the butternut squash or pumpkin.  Sprinkle with the cheeses and return to the oven for 5 minutes until golden and bubbling.
  • Serve with the dressed salad.

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