Lamb and Herb-Stuffed Roasted Squash with Lebanese Garlic-Tahini Tarator Sauce
Though there are differences in taste and texture between winter squash varieties, many can be swapped out in recipes. Some of our favorite winter squash are the red kuri and kabocha, both because they are more unique varieties and also because their skin becomes soft and edible when cooked, eliminating the need to peel.
Ingredients
For Roasted Squash:
1 red kuri or kabocha squash (3 to 4 lbs), seeded and quartered
Olive oil
Salt and pepper, to taste
For Lamb and Herb Filling:
1 pound ground lamb
1 yellow onion, grated
2 medium carrots, grated
1 bunch flat leaf parsley, chopped or 3 tablespoons dried
¼ cup chopped fresh mint or 1 tablespoon dried
¼ cup fresh oregano, chopped or 1 tablespoon dried
½ teaspoon red pepper flakes, or to taste (optional)
1 teaspoon kosher salt
½ teaspoon cracked pepper
¾ cup water (if using dried herbs)
For Lebanese Garlic-Tahini Tarator Sauce:
½ cup garlic cloves (1 large head or 2 small heads), peeled and trimmed
1 teaspoon kosher salt
1 cup neutral oil, like sunflower or canola, divided
¼ cup apple cider vinegar
¼ cup prepared tahini
Directions
To make the roasted squash, preheat the oven to 375 degrees F. Prepare a sheet pan with parchment or rub with oil.
Rub the squash quarters with oil and place them on the sheet pan, one cut side down. Roast for 15 minutes.
Flip the squash to the other cut side. Continue to roast until the squash is tender and browning on the edges, about 10 minutes. If the squash is done before the filling and sauce, turn off the oven and hold warm.
While the squash is roasting, prepare the filling and sauce. In a large heavy-bottomed pan over medium-high heat, stir and cook the lamb with the grated onion and carrot until the meat is cooked through.
Add the herbs and remove from heat, cover to keep warm. If using dried herbs, add water and simmer on low until the water is reduced, about 5 minutes, before removing from heat.
To prepare the sauce, place the garlic and salt in the bowl of a food processor or blender. Process until finely minced. Scrape the sides and blend again to make sure the garlic is a consistently fine texture.
While the processor is running, slowly drizzle in 1 tablespoon of oil until the garlic is emulsified. Then, slowly drizzle in the cider vinegar. After the vinegar, slowly drizzle in the remaining oil and the tahini. If the sauce seizes a little, just keep blending, it will soften.
Spoon the warm filling into the prepared squash and drizzle with the sauce.
More Recipes
More Recipes by This Author
Edible in your mailbox
