8
FOOD
Stuffed
squash with
lamb and
lentils
Pumpkin and lamb are a match made in heaven.
Michael Diacono stuffs a roasted squash with
minced lamb, rice and lentils.
Thursdays at 6:30pm
on TVM
gourmettoday.recipes
Facebook
@gourmetchallenge
• 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
maltatoday | SUNDAY • 23 OCTOBER 2022
