All Good Gifts

Hearty, Warming Autumn or Winter Dish of Curried Lamb, Fruit and Acorn Squash

Perfect for a fall or winter meal, this entree is warming and filling but not at all heavy. Adjust the spices to add or reduce heat as you prefer. For a sweeter dish, add additional dried fruit. Serve with the tossed salad and a pinot noir for a very satisfying supper on a chilly evening.

Amount Measure Ingredient — Preparation Method
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2 acorn squash — halved, seeded
1 pound ground lamb
1 cup onion — finely chopped
1 teaspoon garlic — finely minced
1/2 cup dried apricots halves — finely diced
1/4 cup raisins
1/2 cup walnuts — chopped
1 tablespoon dried mint flakes
2 teaspoons curry powder
1 tablespoon baharat spice — or combination of cinnamon, curry and ginger
1/2 cup hummus
1/2 cup feta cheese — crumbled

Preheat the oven to 350. Halve the acorn squash, remove seeds and cut a small slice from the bottom to provide a flat surface. Roast the squash, cut side down for 45 minutes on a lightly greased piece of foil.

Saute the lamb, garlic and onion until done, breaking the lamb into small pieces as it cooks.

Add the walnuts, apricots, and raisins. Saute for 5 minutes.

Add the spices (curry, baharat, and mint) and stir in the hummus. Season to taste with salt and pepper. Keep warm until the squash is done.

Fill the squash halves with the lamb mixture, top with the feta cheese and bake at 350 for 30 minutes or until cooked through and browned on top.

Start to Finish Time:
“1:15”
Ratings : easy
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Per Serving (excluding unknown items): 823 Calories; 54g Fat (57.2% calories from fat); 32g Protein; 59g Carbohydrate; 10g Dietary Fiber; 109mg Cholesterol; 681mg Sodium; 18g Total Sugars; trace Vitamin D; 311mg Calcium; 6mg Iron; 1570mg Potassium; 529mg Phosphorus. Exchanges: 0 Grain(Starch).

This entry was posted by Glyn Ruppe-Melnyk.