Lamb Stuffed Butternut Squash Lamb Stuffed Butternut Squash

Lamb Stuffed Butternut Squash

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Dust off your fez and discover the amazing cuisine of Morocco, courtesy of our Lamb Stuffed Butternut Squash. Overflowing with flavour and goodness, the fragrant lamb mince filling and tender squash is taken to another level when topped with crumbled feta and toasted pine nuts. Perfect for easy, healthy midweek meals, which can be enjoyed at any time of the year. Even Christmas, probably.

Preparation: 10 mins 
Cooking: 45 mins

Serves 4

350-375g lamb mince

2 small butternut squash (roughly 500g each) cut in half and seeds removed

Salt and freshly milled black pepper

3 teaspoons olive oil

½ onion, finely chopped

2 garlic cloves, crushed

2½ tablespoons Ras el hanout

1 teaspoon ground paprika

500g tomato passata

2 tablespoons tomato purée

100ml hot beef or vegetable stock

1½ teaspoons balsamic vinegar

To serve

100g rocket leaves

2 tablespoons toasted pine nuts

100g Feta cheese, crumbled

2 tablespoons balsamic glaze

  • Preheat the oven to 180oC, 160oC Fan, Gas Mark 4.
  • Place the butternut squash onto a large baking tray, brush with 1 teaspoon oil.  Season and roast for 45 minutes until tender.
  • Heat the remaining oil in a non-stick frying pan until hot and fry the onion until soft. Add the mince and cook for 3 minutes, breaking up any lumps with a wooden spoon.
  • Add the garlic, Ras el hanout, paprika, passata, tomato purée, stock and balsamic vinegar. Cook for 10-15 minutes until thick. Season.
  • Remove the roasting tray from the oven and spoon the lamb mixture into the butternut squash.
  • Arrange onto warm plates, sprinkle with crumbled Feta, rocket leaves and pine nuts. Drizzle with the balsamic glaze and serve.

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