Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Peel and seed 1½ lb butternut squash, then cut the flesh into ¾-inch cubes. Rinse ½ cup dry quinoa; dice 1 cucumber, chop ¼ cup parsley leaves, juice 1 lemon, and mince 1 garlic clove.

2. 2.

   For the roasted squash, toss together:

   • The cubed squash (about 1 lb)
   • 1 tablespoon olive oil
   • ½ teaspoon ground cumin
   • 1½ teaspoons Diamond Crystal kosher salt

   Spread on a baking sheet and roast for about 25 minutes, turning once, until tender and browned at the edges.

3. 3.

   While the squash roasts, warm 1 teaspoon olive oil in a small saucepan over medium heat. Stir in the minced garlic for 30 seconds, then add the rinsed quinoa, 1 cup water and 1 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, reduce to low and simmer for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes; fluff with a fork.

4. 4.

   Season 2 lamb patties (8 oz total) on both sides with 1 teaspoon Diamond Crystal kosher salt and ½ teaspoon ground cumin. Heat a skillet over medium-high heat and cook the patties for about 4–5 minutes per side, until they reach 160°F. Rest for 3 minutes.

5. 5.

   For the cucumber salad, toss together:

   • 1 diced cucumber
   • ¼ cup chopped parsley leaves
   • The juice of 1 lemon (about 2 tablespoons)
   • 1 teaspoon olive oil
   • ¾ teaspoon Diamond Crystal kosher salt

   Set aside until ready to serve.

6. 6.

   Divide the quinoa between two bowls. Add the roasted squash and cucumber salad, then top each bowl with a lamb patty.

Want more detail? See the temperature guide.