Lamb Playing Squash is a hearty and warming recipe dedicated to those of you living in places where Autumn/Fall is in full effect. This recipe is a great way to enjoy pumpkin season. I have been making this at least every week for our dinner, and I find it deeply satisfying because it’s got so many bursts of flavour and texture. Also, it is extremely low carb, and packed with nutrients. What’s not to love?
1 medium sized butternut squash, peeled, cored and halved
500g lamb mince
1 onion, chopped
1 beef tomato, chopped
1 handful parsley, chopped
1 hot chilli, chopped
125g or 1/2 cup plain greek yoghurt
Salt and black pepper to taste
1 pinch smoked paprika
- Rub the butternut squash halves down with a drizzle of olive oil and salt and bake in the oven at 200*C until cooked through.
- While the butternut squash is baking, saute the onions and chili with a little bit of olive oil in a frying pan until soft. Scoop out the softened onions and mix them in a bowl with the chopped tomatoes. Season with salt and pepper and squeeze on the juice of half the lemon. This will make a flavourful salsa, and you can set this aside.
- Now heat up the same frying pan, and when it is smoking hot, add the lamb mince to the pan. Let this brown and sear and then give it a stir. Season with salt, black pepper and smoked paprika. Once the lamb is cooked through, remove from the heat and set aside.
- Take your greek yoghurt and squeeze in the juice of the other half of the lemon. Mix well, and set aside. You may season this with salt and pepper if you wish, but if not it is fine to leave plain. What we are after is a nice creamy tang.
- By this time your butternut squash should be nicely baked. Bring it out of the oven and place a half on each plate.
- Top the baked squash with the salsa, followed by the stir-fried lamb mince. Drizzle on a couple of table spoons of the yoghurt dressing (more if you like it extra creamy), and then sprinkle with the chopped parsley.
- Serve and enjoy!
Tip: To make this whole 30, skip the yoghurt.