Butternut Squash With Lebanese Spiced Ground Beef A

Name: Butternut Squash With Lebanese Spiced Ground Beef And Garlic Yog
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (600 g) butternut squash; 2 tablespoons olive oil; sea salt, to taste; fresh ground black pepper, to taste; 1 medium onion; 250 g ground beef (I use extra lean and add some canola oil while cooking to make it less dry); 1 teaspoon cumin; 1/2 teaspoon baharat (Baharat Aka Middle East Mixed Spices - the Real Mix); 25 g pine nuts; 1/4 cup water; 25 g flat leaf parsley; 175 g plain yogurt; 1 plump garlic clove; 1/2 tablespoon lemon juice, freshly squeezed; 1 tablespoon unrefined extra virgin olive oil (or the best you have)

Servings: persons

1 (600 g) butternut squash
2 tablespoons olive oil
sea salt, to taste
fresh ground black pepper, to taste
1 medium onion
250 g ground beef (I use extra lean and add some canola oil while cooking to make it less dry)
1 teaspoon cumin
1/2 teaspoon baharat (Baharat Aka Middle East Mixed Spices - the Real Mix)
25 g pine nuts
1/4 cup water
25 g flat leaf parsley
175 g plain yogurt
1 plump garlic clove
1/2 tablespoon lemon juice, freshly squeezed
1 tablespoon unrefined extra virgin olive oil (or the best you have)

1
Pre-heat the oven to 425F/220C/gas mark 7.
2
Using a strong, sharp knife, halve the butternut lengthways. Scrape out and discard the seeds. Extend the cavity by cutting out chunks of squash. Don't be too fussy about this because you want plenty of butternut to remain. Cut a light lattice all over the flesh to speed up cooking.
3
Use 1 tbsp olive oil to smear the surface lavishly. Season with sea salt and freshly ground black pepper.
4
Roast for 35-45 minutes or until the flesh is meltingly tender. (Check before end of cooking time as hopefully you have a ripe squash but if you don't it takes longer).
5
Meanwhile, peel, halve and chop the onion.
6
Heat the remaining 1 tbs olive oil in a spacious frying pan and cook the onion for about 10 minutes until limp and uncoloured.
7
Finely chop the excavated butternut.
8
Add the mince, increase the heat slightly and cook, stirring and breaking up clumps of meat. If using extra lean like I do add some canola oil to keep the meat less dry! It will take about 6 minutes to be browned all over.
9
Add chopped butternut squash.
10
Stir in the cumin, baharat, sea salt, to taste, freshly ground black pepper, to taste, and pine kernels. Cook for a couple of minutes.
11
Add water, simmer, cover and cook for 8-10 minutes. Remove the lid and cook briskly until juicy but not the least bit wet or greasy.
12
Taste and adjust the seasoning.
13
Chop the parsley leaves. Stir into the mixture.
14
Spoon it into the cavity and over the cooked squash.
15
To make the yoghurt, peel, chop and crush the garlic with a generous pinch of sea salt (discard the green central shoot). Beat into the yoghurt with the lemon juice and 1 tbsp of the best olive oil you have.
16
Spoon the yoghurt over the butternut and serve. (We do this at the table).
17
Enjoy!

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (600 g) butternut squash, 2 tablespoons olive oil, sea salt, to taste, fresh ground black pepper, to taste, and more.

Yes, Butternut Squash With Lebanese Spiced Ground Beef And Garlic Yog falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash With Lebanese Spiced Ground Beef And Garlic Yog

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions