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Lamb Stuffed Butternut Squash Lamb Stuffed Butternut Squash

Lamb Stuffed Butternut Squash

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Preparation: 10 mins 
Cooking: 45 mins

·      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 glaz


•   Preheat the oven to 180oC, 160oC Fan, Gas Mark 4.

•   Place the butternut squash onto a large baking tray, brush with 1 teaspoon of 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 basamic vinegar. Cook for 10-15 minutes until thick. Season.

•   Remove the butternut squash from the oven and spoon in the lamb mixture.

•   Arrange onto warm plates, sprinkle with crumbled Feta, rocket leaves and pine nuts. Drizzle with the balsamic glaze and serve

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