This simple to make dish is seasoned with the warm spices found in Moroccan cooking and topped with a feta almond crumble that ties it all together. Perfect as a side dish to be shared by many or an entre to be enjoyed by a few.
2Butternut SquashWashed, Halved Length wise, Seeds Scraped out and Discared
2TablespoonsOlive Oil
1TeaspoonSalt
1Teaspoon Black Pepper
Filling
2TablespoonsOlive Oilor other cooking oil such as Canola OIl
1Pound Ground Lamb
1TeaspoonTable salt
1TeaspoonBlack Pepper
1OnionFinely Diced
1smallzucchiniCut into ½" pieces
1Bell PepperDiced into ½" pieces
2ClovesGarlicMinced
1TablespoonGinger Pasteor equal amount of freshly minced ginger
1Teaspoon Cumin
½Teaspoon Cinnamon
1 Teaspoon CorianderOptional
1CupChicken Broth
Breadcrumb Crumble
1 TablespoonButterMelted
⅓CupBread Crumbs
⅓CupFeta CheeseCrumbled
⅓CupAlmondsCrushed
Instructions
Prep and Roast The Squash
Preheat the oven to 400°FWash the squash off and pat dry.Line a Large Baking Sheet (or two standard sized ones) with a silicone mat, or parchment paper.
Using a Sharp Knife and all the extra caution you can muster up; cut the squash in half. Scoop out the seeds and what not in the center of the squash. Brush the cut sides of the squashes with your oil and then season with salt and pepper. Place Cut side down on the tray and put in the oven for 40-50 minutes. It is done when you easily pierce the skin with a fork.
Make the Filling
While your squash roasts, heat a large frying pan up on medium high heat. Add in the olive or other cooking oil to create a non stick surface. Add the lamb and salt and pepper. Brown the lamb making sure to break it down as small as possible in the process.
Add in the onion and garlic, cook for 5 minutes until tender.
Add in the vegetables of choice, such as zucchini and bell pepper. I like to have them cut no larger than in ½" pieces so that when you're eating this, you get a mix of everything.
Add in the cinnamon, cumin, ginger and optional coriander. Now add in the chicken broth. Simmer and stir occasionally until liquid has mostly cooked off.
Make the Topping
In the microwave, melt the butter.
Add in the bread crumbs and crushed almonds. Stir. Add in the feta. Stir.
Assemble
Turn Oven to 500°F Once the Squash has roasted remove from oven and flip it over so that the cut side is up. Now fill the cavity and the whole length of the squash with your filling. Top with the topping.Return to oven for 5- 10 minutes until the topping has browned. Serve and Enjoy!