I made this for myself on Saturday evening but it has taken me a while to get round to writing it up. It was a tasty little dish – the allspice made the whole thing smell rather strong when it was cooking but it wasn’t overwhelming flavour-wise.
2 small, round squash, like acorn or onion squash. About 500g each. (I used one end of a butternut squash as it was just for me.)
1-2 tablespoons of olive oil, plus more for drizzling
1 red onion, finely sliced
3 garlic cloves, crushed
2 chillies, deseeded and finely chopped
500g of lamb mince
2 teaspoons of ground allspice
2 teaspoons of cumin seeds
1 cinnamon stick
250ml of hot chicken stock
1 tablespoon of runny honey
50g of pine nuts, toasted
A large handful of fresh parsley, chopped
A large handful of fresh coriander, chopped
Salt and black pepper
Heat the oven to 200
Cut each squash widthways in half and scoop out the seeds and fibres.
Place the 4 halves, cut side up, on a baking tray, drizzle with olive oil and season with salt and pepper.
Roast in the oven for 25-30 minutes, until tender. (as I was using a, rather larger, end of butternut squash I roasted for nearly 40 minutes. Adjust according to the size of your squash!)
Whilst that is roasting, heat two tablespoons of olive oil in a frying pan over a medium heat and fry the onions for 5-10 minutes, until softened. Add the garlic and chillies and fry for a further minute.
Add the lamb mince, increase the heat and brown, breaking the mince up with a spoon.
Add the spices, including the cinnamon stick and fry for a further couple of minutes. Then pour in the stock, add the honey and season with salt and pepper.
Stir well and simmer for about 15 minutes until the stock has evaporated and the lamb mixture is sticky.
Remove the cinnamon stick, stir in the toasted pine nuts and chopped herbs.
Spoon the lamb mixture into the cooked squash halves and serve.