maltatoday WEDNESDAY 22 NOVEMBER 2017
14
Food
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 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.
Stuffed squash with lamb and lentils
Ingredients
• 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
Michael
Diacono
Pumpkin and lamb is a match made in heaven. Michael Diacono stuffs a
roasted squash with minced lamb, rice and lentils – the perfect warming
dish for this colder weather
