Stuffed squash with lamb and lentils
Pumpkin and lamb is a match made in heaven. Michael Diacono stuffs a roasted squash with minced lamb, rice and lentils.
Rachel Zammit Cutajar
Stuffed squash with lamb and lentils
Ingredients
- 1 whole squash
- 1 onion, chopped
- 2 cloves garlic
- 200g minced lamb
- 200g pumpkin, chopped
- Nutmeg
- 2 tsp turmeric
- ½ glass red wine
- Few leaves sage
- 1 sprig rosemary
- 200g lentils, cooked
- 200g rice, cooked
Method
1.Slice a whole squash in half and scoop some of the flesh from the inside. Cook in a preheated oven at 190°C for approx 30 mins until tender. (Cooking time depends on size of the squash).
2.Fry the onion in some olive oil and add the garlic.
3.Add the lamb mince and the pumpkin and allow to fry gently with the nutmeg and the turmeric.
4.Add the wine to the mince and allow the alcohol to cook off.
5.Finely the chop the herbs and add to the mixture.
6.Add the cooked lentils and the rice.
7.Remove the squash from the oven and place the lamb mixture inside and serve.
This recipe first appeared on Gourmet Today TV, aired on TVM on 29 October, 2016.
