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Prep time
10 minutes
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Cook time
1 hour
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Serves
8
Author Notes
This dish boasts a richly spiced and savory lamb meat sauce that is served over a lightly sweetened Kabocha squash (or pumpkin). It is balanced by a sharp and tangy yogurt sauce. This is a bit high in starch so it is best reserved for special occasions. All components of this dish can be made ahead of time. The flavors in the meat sauce and yogurt meld better over time. I like to prepare the sauces the day before and roast the squash just before serving. —primalwellnesscoach
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Ingredients
- Roasted Squash
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2 pounds
kabocha squash or pumpkin, if in season
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1/8 cup
avocado oil
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1/4 cup
powdered monk fruit
- Sauces
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1 cup
full fat Greek yogurt
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1
garlic clove, minced
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2 tablespoons
avocado oil
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1
medium onion, diced
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2
garlic cloves, sliced
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1 1/2 teaspoons
ground coriander
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3
cinnamon sticks
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1 teaspoon
salt
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1 teaspoon
ground black pepper
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15 ounces
canned tomatoes
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1 pound
ground lamb
Directions
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Preheat the oven to 350°F.
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Cut the squash in half and Remove seeds. Cut each half into quarters to produce eight long slices.
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Line a baking sheet with foil and toss the squash with oil and sweetener. Bake covered with foil until tender, about 45 minutes to an hour.
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Mix together yogurt and riced garlic in a bowl and season to taste with salt and pepper.
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In a large saucepan, heat two tablespoons of oil and cook the onions until lightly translucent and just beginning to brown. Add the sliced garlic, coriander, cinnamon sticks, salt, and pepper. Mix and cook until the spices are fragrant, about 3 minutes. Add ground lamb and cook until no pink remains, about 5 minutes. Add tomatoes and bring to a simmer. Lower heat and cook until the sauce reduces, about 20 minutes. Season to taste with more salt and pepper.
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To serve, plate the yogurt sauce, add a slice of squash, and top with meat sauce. Garnish with fresh mint, if desired.
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