maltatoday | SUNDAY • 21 NOVEMBER 2021
10
FOOD
Stuffed squash with
lamb and lentils
Pumpkin and lamb is a match made in heaven.
Michael Diacono stuffs a roasted squash with
minced lamb, rice and lentils.
Thursdays at 6:30pm
on TVM
Repeats
Monday at 2.00pm on TVM2
Friday at 5.30pm on TVM2
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• 1 whole squash
• 1 onion, chopped
• 2 cloves garlic
• 200g minced lamb
• 200g pumpkin, chopped
• Nutmeg
• 2 tsp turmeric
• ½ glass red wine
• Few leaves sage
• 1 sprig rosemary
• 200g lentils, cooked
• 200g rice, cooked
INGREDIENTS METHOD
1. Slice a whole squash in half and scoop
some of the flesh from the inside. Cook in
a preheated oven at 190°C for approx 30
mins until tender. (Cooking time depends
on size of the squash).
2. Fry the onion in some olive oil and add the
garlic.
3. Add the lamb mince and the pumpkin and
allow to fry gently with the nutmeg and the
turmeric.
4. Add the wine to the mince and allow the
alcohol to cook off.
5. Finely the chop the herbs and add to the
mixture.
6. Add the cooked lentils and the rice.
7. Remove the squash from the oven and
place the lamb mixture inside and serve.
This recipe first appeared on
Gourmet Today TV, aired on TVM
on 2 October, 2015.
