Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Halve 1 medium acorn squash lengthwise and scoop out the seeds. Trim a thin sliver from the outside of each half if needed so it sits level, without cutting through the cavity. Rub the cut surfaces and cavities with 2 teaspoons olive oil and 3/4 teaspoon fine sea salt. Place cut-side down on a parchment-lined baking sheet.

2. 2.

   Finely dice 1 small yellow onion. Mince 2 garlic cloves, keeping them separate. Chop 2 large pitted Medjool dates into small pieces. Finely chop enough parsley to measure 2 tablespoons.

3. 3.

   Make the yogurt sauce: combine 1/3 cup plain Greek yogurt, 1 minced garlic clove, and 1 tablespoon juice squeezed from half of 1 medium lemon. Cut the other lemon half into wedges and set aside. Refrigerate the sauce until serving.

4. 4.

   Roast the squash for 30–35 minutes, until a knife easily pierces the flesh. Prepare the filling while it roasts.

5. 5.

   Season 16 ounces ground lamb with 1 teaspoon fine sea salt before cooking. Heat 1 teaspoon olive oil in a large skillet over medium heat. Add the diced onion and 1/4 teaspoon fine sea salt; cook for 5–6 minutes until softened.

6. 6.

   Add the seasoned lamb to the skillet. Increase the heat to medium-high and cook for 8–10 minutes, breaking it into small pieces, until browned and the lamb reaches 160°F. Spoon off excess rendered fat, leaving about 1 tablespoon in the pan.

7. 7.

   Reduce the heat to medium. Stir the second minced garlic clove into the lamb along with:

   • 2 tablespoons tomato paste
   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1 teaspoon sweet paprika
   • 1/4 teaspoon ground cinnamon
   • 1/4 teaspoon ground black pepper

   Cook, stirring, for 1 minute. Add the chopped dates and 1/3 cup water, then simmer for 3–4 minutes until the filling is moist but not watery.

8. 8.

   Turn the tender squash halves cut-side up. Divide the lamb filling between the cavities, mounding it generously and placing any overflow around the halves. Return to the oven for 5 minutes.

9. 9.

   Place one stuffed squash half on each plate, spooning any extra filling alongside. Finish with the yogurt sauce and prepared parsley, and serve with the lemon wedges.

Want more detail? See the temperature guide.