Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Heat the oven to 425°F. Halve 1 large acorn squash lengthwise, scoop out the seeds, and lightly score the cut flesh.

2. 2.

   Season 8 oz ground lamb with 1 teaspoon Diamond Crystal kosher salt. Refrigerate it while you prepare the other ingredients.

3. 3.

   Dice 1 small Gala apple and 1/2 small yellow onion; mince 2 garlic cloves. Zest 1 lemon, then squeeze its juice into a separate cup.

4. 4.

   Rub the squash with 1 tablespoon olive oil and 1 teaspoon Diamond Crystal kosher salt. Set it cut-side down on a baking sheet and roast until tender, 30–35 minutes.

5. 5.

   While the squash roasts, bring 2/3 cup water to a boil with 1/4 teaspoon Diamond Crystal kosher salt. Stir in 1/3 cup dry pearl couscous, cover, and simmer gently until tender, about 10–12 minutes.

6. 6.

   Heat 1 teaspoon olive oil in a skillet over medium heat. Cook the diced apple and onion with 1/4 teaspoon Diamond Crystal kosher salt for about 4 minutes, until softened; add the minced garlic and stir for 30 seconds.

7. 7.

   Add the seasoned lamb to the skillet, breaking it up as it browns. Stir in 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1/4 teaspoon ground cinnamon. Cook until the lamb reaches 160°F, about 6–8 minutes.

8. 8.

   Stir the cooked couscous and lemon zest into the lamb filling. Turn the tender squash halves cut-side up, mound in the filling, and return them to the oven for 5 minutes.

9. 9.

   Place one stuffed squash half on each plate and spoon the lemon juice over the filling.

Want more detail? See the temperature guide.