Lamb Stuffed Butternut Squash

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Preparation: 10 mins

Cooking: 45 mins

Ingredients

· 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

Method

• Preheat the oven to 180^oC, 160^oC 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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